Creamy Mushroom Pasta

5 from 1 vote

Looking for a quick and easy weeknight pasta? This Creamy Mushroom Pasta ticks all the right boxes. Imagine perfectly cooked spaghetti, with nutty pan-fried garlic and herb mushrooms, in creamy sauce. Topped off with an egg yolk for extra indulgence…

Prep Time5

Cook Time20

Total Time25

Course: Dinner

Cuisine: Italian

Servings: servings

Author: Margie

Ingredients

For the mushroom pasta:

450 g chestnut mushrooms sliced
Salt and freshly ground black pepper
10 g unsalted butter
2 cloves garlic crushed
1 tbsp freshly plucked thyme leaves
180-200 g dried spaghetti

For the creamy cheese sauce:

30 g unsalted butter
2 tbsp plain flour
350 ml full-fat milk
15 g Cheddar or Parmesan grated

To serve:

2 tbsp freshly chopped parsley
Freshly grated Cheddar or Parmesan for sprinkling
8 sage leaves fried for a minute or so in hot oil until crispy
2 egg yolks optional

Instructions

Place a large non-stick frying pan over a medium heat and add the sliced mushrooms. Dry fry for about 5 minutes, stirring occasionally, or until softened. They will release a lot of liquid as they cook, so continue frying until the liquid evaporates. Season with salt and freshly ground black pepper, to taste.
Add the butter, garlic and thyme and sauté for 2-3 minutes, stirring often, until the garlic is fragrant and golden. Remove from the pan and set aside.
Next, boil the pasta according to packet instructions (until al dente).
Meanwhile, make the creamy cheese sauce: melt the butter in the same pan you used to fry the mushrooms. Add the flour and cook out over a medium heat, whisking constantly, for a couple of minutes. Gradually pour in the milk, whisking until you have a smooth, creamy sauce. Sprinkle in the cheese and whisk until melted.
Drain the pasta, reserving the pasta water. Add the reserved mushrooms and drained pasta to the creamy cheese sauce with a splash. Toss well to coat. Add a splash of the pasta water to loosen.
Stir in the parsley and season to taste.
Divide between 2 pasta bowls, sprinkle with grated cheese and crispy fried sage leaves. Carefully top each bowl with an egg yolk. Enjoy!
The video below will help with this recipe.

Video

Notes

Scroll up for a step by step guide on how to make creamy mushroom pasta.

To store: any leftovers can be stored in the fridge for up to 4 days in an airtight container.

To reheat: reheat in the microwave until piping hot or in a pan with a splash of water, stock or cream to bring it back together. This is best fresh but it's more than fine as a quick lunch of leftovers.

Pasta: you can swap the spaghetti for any dried pasta of your choice. Fresh pasta is also delicious. Just remember to adjust the weight and cooking time accordingly.

Meat: feel free to add extra protein to this Creamy Mushroom Pasta. Sometimes I stirred through some leftover roast chicken or diced ham. Alternatively, fry off some crispy bacon for some carbonara vibes.

Nutrition