This Farmers Market Creamy Mushroom Pasta comes together in less than 30 minutes and it’s restaurant-level delicious. And yes, it’s full of butter, cream and cheese. But if you use organic grass-fed dairy, you can enjoy this vegetarian delight guilt-free.
- 3 tablespoons organic butter (I like Kalona or Kerry Gold)
- 2 cloves fresh garlic, minced
- 16 ounces fresh sliced mushrooms (see note below)
- one medium onion, sliced thin
- (optional) half a bag of fresh spinach
- 1 cup heavy whipping cream (I like Kalona)
- 1 pound pasta (I used Jovial gluten-free but any pasta will work.)
- 1/2 cup Parmesan cheese, grated
- 1 cup reserved pasta water
- 1 teaspoon salt (more to taste)
- fresh ground black pepper
- (optional) sprig of fresh thyme or 1/2 teaspoon dried
- (optional) flat leaf parsley, chopped for garnish
- In a large pot, cook the pasta in salted water according to package directions. Drain, reserving a little bit of the water, and return to pan.
- While the pasta is cooking, add the mushrooms to a large skillet with 2 – 3 tablespoons of butter. Sauté until the mushrooms are soft with deep brown color – about 7 minutes.
- Add, garlic, onions and thyme and saute until onions are translucent – about 5 minutes
- Add fresh spinach and toss until it is wilted.
- Pour in the cream and scrape the pan until the sauce is incorporated. Simmer over low heat.
- Add cooked pasta to the sauce mixture. Toss with tongs to mix. Add Parmesan and up to 1 cup of reserved pasta water as needed to get the consistency right. Season liberally with salt and pepper.
- Add chopped parsley garnish if desired.
I like to uses a mixture of fresh mushrooms: shitake, baby bellas, wood ear, etc.
Store leftovers in the fridge and eat them within a few days. I don’t recommend freezing them because of the cream.
- Category: recipe
- Method: stovetop
- Cuisine: pasta
Keywords: pasta, mushrooms, mushroom pasta, italian food, vegetarian