Pasta with sautéed mushrooms and Certosa, a delicious first course that is very easy to make!! If you are looking for a tasty, vegetarian, easy to make and super creamy first course, you must try the pasta with sautéed mushrooms and Certosa creamy cheese, which with its creaminess gives us a delightful, stress-free dish!! I always buy Galbani Certosa, it has a delicate flavor that pairs well with many ingredients and I really love using it for everything, from pizza to bread, to original main dishes and delicious first courses like this! Making creamy pasta with mushrooms and Certosa is really easy, want to try making it with me? Let’s go to the kitchen, I assure you that you will love this delicious dish too, but before we get cooking I remind you that if you want to stay updated on my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make creamy pasta with mushrooms and Certosa
- 1.1 lbs pasta
- 17.6 oz mushrooms (mixed, frozen)
- to taste salt
- to taste extra virgin olive oil
- 1 clove garlic
- to taste parsley
- 11.6 oz Certosa Galbani (2 packages)
- 5 tbsps grated Parmesan (or Grana Padano)
Tools
- Pots
Steps to make pasta with sautéed mushrooms and Certosa
Start by preparing the sautéed mushrooms; almost all varieties of mushrooms will work and frozen mushrooms are fine too, especially a mixed forest mushroom blend with porcini. In a large skillet, lightly brown the garlic in a generous drizzle of extra virgin olive oil. Add the mushrooms you chose (already cleaned if fresh), cook until all the vegetable water has evaporated, and season with salt. A few minutes before turning off the heat, add the chopped parsley.
Cook the pasta and drain it al dente, add it to the skillet with the mushrooms along with the Certosa torn into small pieces, add some pasta cooking water and toss over high heat until the Certosa has melted into a delicious cream that coats the pasta. Finish with a light sprinkle of grated cheese and our hot, creamy and comforting dish is ready to serve.
Prepare only the amount of pasta you intend to eat; any leftovers should be refrigerated for a maximum of 24 hours and you should sauté them in a pan for a few minutes adding a little water before eating.
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