MUSHROOM PASTA WITH CREAMY SAUCE Today I’m offering you an incredibly simple yet outrageously delicious main course… A few Sundays ago I was short on lunch ideas, since dried mushrooms are always in my pantry and because they are very much appreciated at home by both me and my husband, I decided to improvise this recipe, which, to my great surprise, was also devoured by the little ones at home! But if the recipe is quick, my explanation must be quick too, follow me to the stove, I’ll explain how to prepare mushroom pasta with creamy sauce!
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 519.13 (Kcal)
- Carbohydrates 34.54 (g) of which sugars 1.89 (g)
- Proteins 14.91 (g)
- Fat 33.40 (g) of which saturated 9.78 (g)of which unsaturated 5.63 (g)
- Fibers 3.81 (g)
- Sodium 348.46 (mg)
Indicative values for a portion of 4 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 for mushroom pasta with creamy sauce for 4 people
- 14 oz pasta (short)
- 3.5 oz butter
- Half onion (grated)
- 1.4 oz dried mushrooms
- 1/3 cup white wine
- 0.7 oz gorgonzola
- 1 oz spreadable cheese
- 3/4 cup fresh liquid cream
- 4 tablespoons grated parmesan
Useful tools to prepare mushroom pasta with creamy sauce
- 1 Pan sauté pan
Preparation of mushroom pasta with creamy sauce
As you can see, the preparation of this main course is quite fast, consider that I used gorgonzola and spreadable cheese in minimal quantities (I needed to use them up) and it turned out very tasty, if you prefer the taste of gorgonzola to be dominant, just increase the amount a bit.
Let the dried mushrooms soak in warm water, after about ten minutes they will have softened, we squeeze them out and then roughly chop them with a knife. In a sauté pan, we heat butter and chopped onion, as soon as it begins to sizzle, we add the previously cut mushrooms and sauté on medium heat for a couple of minutes.
Very shortly after (as soon as the mushrooms start to sizzle and the aroma becomes more intense) we deglaze with white wine and when it has evaporated, we add fresh liquid cream and a very small amount of mushroom soaking water (this will add more flavor).
Continue cooking over medium heat until the cream becomes almost creamy, at this point add the gorgonzola and the spreadable cheese, let them melt, and finally turn off the heat after adjusting the salt.
Drain the pasta al dente (I take it out a couple of minutes before the time indicated on the package), toss it into the pan with the mushrooms, turn on the heat and start stirring while adding plenty of grated parmesan. In less than a minute, the pasta will have embraced the creamy mushroom sauce and will be ready to be served!
An extra tip:
* If you don’t like cheese, you can easily omit it and reduce the cream amount (use 160ml instead of 180ml);
* If you have leftover pasta (hard to say… 😀 ) put it in a small pan with some mozzarella and bake it just long enough to brown it… the next day it will be even better;
* This recipe contains affiliate links.
