Hearty Creamy Garlic Mushroom Pasta for Six
This creamy garlic mushroom pasta is a decadent and satisfying dish perfect for a hearty meal. It features tender penne pasta, earthy mixed mushrooms, and a rich garlic cream sauce, all finished with Parmesan and fresh parsley.
Equipment
- Large pot
- Large skillet or Dutch oven
Ingredients
Pasta
- 1 pound (450g) penne pasta
Mushroom Sauce
- 3 tablespoons olive oil
- 2 pounds (900g) mixed mushrooms (cremini, shiitake, oyster)
- 2 large shallots finely minced
- 4 cloves garlic minced
- 1/2 cup dry white wine (e.g., Sauvignon Blanc)
- 2 cups heavy cream
- 1/2 cup freshly grated Parmesan cheese plus more for serving
- 1/4 cup fresh parsley chopped
- Salt to taste
- freshly ground black pepper to taste
Instructions
Cooking Steps
- Cook pasta in heavily salted boiling water until al dente, reserving 1.5 cups of starchy pasta water before draining.
- Heat olive oil in a large skillet, then sauté mixed mushrooms in batches until golden brown; remove and set aside.
- Reduce heat, cook shallots until softened, then add garlic and cook until fragrant; deglaze with white wine if using.
- Pour in heavy cream and simmer for 5 minutes until the sauce slightly thickens.
- Return mushrooms to the pan, add cooked pasta and ½ cup of reserved pasta water, tossing until coated; stir in Parmesan and parsley.
- Season with salt and pepper to taste and serve immediately with extra Parmesan.
Notes
For an extra layer of flavor, consider adding a pinch of red pepper flakes to the shallots and garlic. Ensure not to overcrowd the pan when cooking the mushrooms, as this will steam them instead of browning, affecting the texture and flavor. The reserved pasta water is key for achieving a silky, emulsified sauce; add it gradually until desired consistency is reached.