Pasta with sautéed mushrooms, a tasty first course that can be made with very little. If you’re looking for an idea for a quick and budget-friendly first course, pasta with sautéed mushrooms is just right, and as everyone knows, anything with mushrooms is delicious—think of a mushroom risotto or a roast with mushrooms!
For this recipe I chose mafaldine, a really original pasta shape that reminds me a lot of my childhood: the other day I saw them at the supermarket and grabbed them on impulse—my kids were thrilled!
I only had to decide how to prepare them: I had some champignons in the fridge, simple and inexpensive mushrooms that, with a few tricks, gain flavor and become delightful. The recipe was born—nothing spectacular, it’s true, but the result was very, very appreciated!
In a few minutes I served a first course with sautéed mushrooms that made everyone happy and satisfied!

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Difficulty: Easy
Cost: Budget-friendly
Preparation time: 10 Minutes
Portions: 6 Servings
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter and Spring

261.80 Kcal

calories per serving

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Energy 261.80 (Kcal)
Carbohydrates 29.05 (g) of which sugars 2.60 (g)
Proteins 10.42 (g)
Fat 11.98 (g) of which saturated 4.92 (g)of which unsaturated 2.83 (g)
Fibers 2.62 (g)
Sodium 594.60 (mg)

Indicative values for a portion of 200 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 to make pasta with sautéed mushrooms

1.1 lb pasta (mafaldine)
1.1 lb champignon mushrooms (or 1.3 lb mixed mushrooms)
1 1/2 tbsp butter
to taste extra virgin olive oil
3/4 cup Parmigiano Reggiano (PDO) (grated or Grana Padano)
to taste garlic (fresh or granulated)
to taste parsley
to taste salt

Tools

Pasta with sautéed mushrooms: preparation…

Clean the mushrooms by removing the dirty soil from the stems and use a damp cloth on the caps; avoid rinsing them under running water unless absolutely necessary.
Slice all the mushrooms. I used fresh champignons—economical and tasty—and added some pieces of frozen porcini. You can use whichever mushrooms you prefer, even a frozen mixed variety.
Put the water on to boil for the pasta.
Let the butter sizzle, add the garlic (I used granulated dried garlic, but fresh is fine too). Add the parsley and a good splash of olive oil, let it brown, then add the mushrooms, season with salt and let them wilt over high heat.
Drain the mafaldine, add them to the mushrooms, add the cheese and toss to combine.
Plate and serve immediately.
If you liked this recipe, also check out:
– Penne in mushroom cream sauce;
– Pork loin rolls with speck and mushrooms;
– Mushroom-stuffed panzerotti (sofficini-style);
– Chicken roulade with mushrooms and spiced potatoes.