The creamy mushroom pasta is a simple, quick, and tasty first course, ideal for an everyday lunch or with friends and family. So, I must confess that I had thought of naming this recipe, cacio pepe and mushrooms, but out of respect for the lovers of the true cacio e pepe, I preferred to call it creamy mushroom pasta.
A variation of my spaghetti cacio pepe e limone recipe, but in an autumn version. The procedure is therefore the same. For this version, I cooked a mix of frozen mushrooms with garlic and oil. Once the pasta was cooked, I tossed it in the pan with the mushroom sauce. Subsequently, I mixed it with the cream prepared with grated pecorino, pepper, and a little pasta cooking water.
I used frozen mushrooms: more economical and already cleaned. Of course, you can also use fresh mushrooms, following the same steps in the recipe. A creamy first course that will truly impress. Obviously, the little one did not even taste it, as she is not a mushroom lover. So she ate this pasta with just the pecorino cream sauce. And now, all together in the kitchen because the creamy mushroom pasta will be ready in a click!
If you’re interested in other mushroom recipes, also check out:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
- Energy 240.64 (Kcal)
- Carbohydrates 19.50 (g) of which sugars 0.95 (g)
- Proteins 10.07 (g)
- Fat 13.19 (g) of which saturated 4.23 (g)of which unsaturated 0.28 (g)
- Fibers 2.89 (g)
- Sodium 1,668.79 (mg)
Indicative values for a portion of 226 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8.5 oz pasta
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- 10.5 oz frozen mushrooms
- 2.5 oz pecorino (grated)
- pepper (to taste)
- salt (to taste)
Tools
- High-sided Saucepan
- Frying Pan
- Cutting Board
- Knife
- Garlic Press
Steps
For this recipe, as I was saying, I used frozen and cleaned mushrooms, but you can also make it with fresh mushrooms. Clean the garlic clove and remove the less digestible inner part. Crush it with a garlic press and brown it in the nonstick pan with the oil for a few moments over low heat, stirring.
As soon as it is slightly golden, add the mushrooms and adjust with salt and pepper. Stir and cook for 8 minutes over low heat with the lid, stirring occasionally. Meanwhile, cook the pasta al dente in plenty of salted water.
Elsewhere, place the grated pecorino and pepper in a bowl. Add a few tablespoons of pasta cooking water and stir, until you obtain a creamy mixture. Be sure to add little water at a time. There is always time to add more.
Then drain the pasta and transfer it to the pan with the mushrooms. Finish cooking the pasta, adding a little water if necessary, over medium heat. Then pour everything into the bowl with the pecorino cream and mix.
The cacio pepe and mushroom pasta is ready! Serve it immediately with another sprinkle of pepper, if desired.
Storage and Tips for Creamy Mushroom Pasta
The cacio pepe and mushroom pasta is best enjoyed immediately after cooking.
FAQs for Creamy Mushroom Pasta
What can I substitute for pecorino?
Instead of pecorino, you can use grated parmesan.
