If you’re looking for a creamy, quick, and enveloping first course, pasta with cream and champignon mushrooms is the perfect choice. A classic of Italian cuisine that wins over with its simplicity and delicate taste.
This recipe is ideal for those who love mushrooms and want to bring a tasty dish to the table without spending hours in the kitchen. Perfect for a family lunch or a quick dinner, its creaminess envelops the pasta making it irresistible.
Discover how to prepare it at its best with tips and variations to customize it according to your tastes!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz Egg tagliatelle (or your preferred pasta)
- 1 clove Garlic
- 9 oz Champignon mushrooms (frozen)
- to taste Extra virgin olive oil
- 3/4 cup Cooking cream
- to taste Dry white wine
- to taste Salt
- to taste Pepper
- Chopped parsley
- 2 tablespoons Parmigiano Reggiano PDO (grated)
Tools
- 1 Frying pan
- 1 Pot
- 1 Colander
- 1 Wooden spoon
- 1 Mixer
- 1 Knife
- 1 Cutting board
- 1 Kitchen scale
Preparation
In a large frying pan, heat a drizzle of extra virgin olive oil and add the garlic clove. Let it brown slightly, then remove it.
Add the frozen champignon mushrooms and cook over medium heat for 2-3 minutes.
Pour in the white wine and let the alcohol evaporate, keeping the lid slightly ajar. Continue cooking until the mushrooms are tender and creamy.Bring a pot of salted water to a boil and cook the pasta according to the package instructions.
Take half of the cooked mushrooms and blend them in a mixer with a bit of cooking cream, obtaining a smooth cream.
Pour the cream obtained into the pan with the whole mushrooms and add the remaining cream.Drain the pasta al dente, reserving a ladle of cooking water.
Add the pasta to the pan with the sauce, mix well and add a sprinkle of black pepper, chopped parsley, and grated Parmigiano.
If necessary, add a bit of cooking water to achieve a creamier consistency.Plate the pasta and finish with a grind of pepper and more fresh parsley. Serve hot and creamy!
Useful Tips
Want a stronger flavor? Add a pinch of nutmeg or a sprinkle of pecorino.
Prefer a crunchy touch? Finish the dish with chopped nuts or toasted breadcrumbs.
How to prevent the cream from drying out? Add it only at the end of cooking and mix well with a bit of cooking water to keep it fluid.
Variations
With fresh mushrooms: If using fresh mushrooms, clean and slice them thinly before cooking.
Without cream: Replace it with ricotta or Greek yogurt for a lighter version.
With speck or bacon: Brown cubes of speck or bacon for a more intense flavor.
FAQ – Pasta, Cream, and Champignon Mushrooms
Can I prepare the sauce in advance?
Yes, you can cook and blend the mushrooms in advance. Add the cream only shortly before serving to maintain creaminess.
Which pasta goes best?
Tagliatelle holds the sauce well, but rigatoni, fusilli, and penne work great too.
Can I use plant-based cream?
Of course! For a lactose-free version, you can use soy or rice cream.
Pasta with cream and champignon mushrooms is the perfect dish when you’re short on time but want something tasty and creamy. With few ingredients and simple steps, you’ll bring to the table a first course with an enveloping flavor that will win everyone over.
Try it in its classic version or personalize it with the suggested variations to make it even more special. And if you liked it, share it with friends and family! Enjoy your meal!
