Creamy pasta with sautéed mushrooms, without cream: the easy and quick first course, perfect if you love mushroom recipes and autumn recipes. If you are looking for a simple, tasty first course that will make a good impression but at an affordable price, this dish is just right: to make it you can choose common champignons either fresh or frozen, a mixed mushrooms blend with porcini or a mix of both and even cardoncelli. The creaminess on the plate will be given by the spreadable fresh cheese and a good grating of cheese; in short, this dish is simple, quick, economical and delicious!
But now, let’s go to the recipe, you’ll see how simple it is!
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 5 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients to make creamy pasta with sautéed mushrooms
- 14 oz pasta
- 28 oz Champignon mushrooms (Frozen or fresh)
- 4 oz cream cheese (spreadable fresh cheese) (about 1/2 cup)
- 3 oz grated Parmesan (or Grana Padano)
- to taste Parsley
- to taste Garlic
- 1 knob butter (about 1 tbsp)
- to taste extra virgin olive oil
Tools
- Pot
- Frying pan
Preparation of creamy pasta with sautéed mushrooms
Put water on to boil for the pasta.
To make sautéed mushrooms, almost all varieties of mushrooms will work and frozen mushrooms are fine too. If you want to add extra flavor and aroma, add some cubes of fresh or frozen porcini or a mixed mushrooms blend with porcini.
In a large pan, melt the butter with the oil and gently heat the garlic with two sprigs of parsley. Add the sliced champignons or the mushrooms you have chosen,
let them cook until all the vegetable water has evaporated and season with salt. A few minutes before turning off the heat, add a handful of grated Parmesan and the spreadable cheese, and stir to make everything creamy; finish with a sprinkle of chopped parsley.
Cook the pasta and drain it al dente, add it to the freshly made creamy mushrooms. Pour some of the cooking water and toss over high heat until everything has formed a sauce
delicious sauce that coats the pasta; give a light sprinkle of grated cheese and our dish, hot, creamy and comforting, is ready to be served.
Storage notes and tips
Prepare only the amount of pasta you intend to consume; any leftovers should be refrigerated for a maximum of 24 hours and should be sautéed in a pan for a few minutes with a little water before eating. The mushrooms and the mushroom sauce can be kept in the refrigerator for one week.
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