A bowl of your favourite pasta bathed in a rich and creamy sauce loaded with moreish garlic mushrooms, topped with crispy fried bread crumbs. Ready in 20 minutes, it’s both comforting and luxurious. This creamy mushroom pasta is the perfect weeknight dinner!
Very often, the day has flown by and I find that I do not have much time left to cook dinner. This creamy mushroom pasta recipe is one of my go-to recipes for a quick and easy weeknight pasta.
There are a few reasons why I love this recipe:
- It only takes 20 minutes to whip up.
- This recipe is customisable. You can use your favourite type of pasta, or any pasta you have in your pantry. At the moment, I am loving fresh pappardelle. But this creamy mushroom sauce will be delicious with any kind of pasta including: spaghetti, linguine, penne, linguine, and more.
- This recipe is a great meat-free meal. However, if you would like add some meat into this dish, you can too! You can find some of my suggestions below. *
- The addition of pangratatto sprinkled on top of the pasta brings this dish to another level. These fried breadcrumbs are crispy, making this pasta even more exciting to eat.
WHAT YOU’LL NEED FOR THIS RECIPE
Fresh or dried pasta Either store-bought or homemade
For the creamy mushroom sauce
Unsalted butter
Olive oil
Onion Either red or white finely diced onions will work
Garlic Minced
Mushroom cups Use any kind of mushroom you’d like. Portabello, swiss, or white mushrooms work well in this recipe. To prepare the mushrooms, slice them thinly.
Dried thyme I used dried thyme in this recipe as it is something I always have in my pantry. If you have fresh thyme instead, you can use that too!
Cream Use either full-fat or low-fat cooking cream
Pasta water or white wine White wine will elevate the flavour of this pasta dish. However, if you do not have white wine on hand, don’t go out of your way to buy a bottle just for this pasta dish. You can use pasta water instead. We add pasta water or white wine to loosen the sauce up a little, making it easier to stir the pasta around.
Salt and pepper To season this creamy pasta, use salt and freshly ground black pepper. Add as little or as much as you’d like.
For the pangratatto
Olive oil
Panko breadcrumbs
Dried parsley
Parmesan Freshly grated
HOW TO MAKE CREAMY MUSHROOM PASTA AND PANGRATTATO TOPPING
In a large frying pan, over medium heat, add butter and olive oil. Once butter has melted, saute onion until softened. Add garlic and saute until fragrant. Add mushrooms and thyme, cook until golden and tender. Add ¼ cup water or white wine, and cook until reduced by half. Add cream and simmer for a few more minutes until sauce thickens slightly. Season with salt and pepper.
To make the pangratatto, add olive oil in a small saucepan and place over medium heat. Once the oil is heated, add in panko breadcrumbs and parsley. Continue to stir the bread crumbs until golden brown. Transfer the breadcrumb mixture to a bowl and set aside for about 5 minutes for it to cool slightly. Add in parmesan and stir until evenly incorporated.
Cook pasta as directed on the packaging.
Once cooked, transfer the pasta to the pan containing the mushroom sauce. Toss around to combine. If needed, use some pasta water to loosen it up.
Plate pasta onto individual serving bowls and top generously with pangratatto. Serve immediately.
VARIATIONS
Alright, from the recipe, we know that we can use any kind of pasta we want. To make this recipe even better, you can make this recipe you own by adding even other ingredients to this creamy pasta recipe. Here are a few of my favourite additions:
- Creamy spinach and mushroom pasta Add 2 cups baby spinach and 4 cups thinly sliced mushrooms
- Creamy chicken and mushroom pasta Add 1 cup small pieces of cooked chicken breast and 3 cups thinly sliced mushrooms
- Creamy mushroom and bacon pasta Add 1 cup crispy bacon pieces and 3 cups thinly sliced mushrooms. To prepare the bacon, cut them up into small pieces, heat a skillet over high heat and fry the bacon until crispy. If needed, add a little cooking oil to prevent the bacon from sticking to the pan.
YOU MAY ALSO LIKE…
- White Mushroom Pizza
- Spinach and Ricotta Lasagne
- One-Bowl Chocolate Cake
- Best Fluffy Waffles
- Rich Hot Chocolate – made with real chocolate
Did you make this recipe and love it? Please give it a 5-star rating or leave a review in the comments below!
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Creamy Mushroom Pasta with Pangrattato Topping
Ingredients
- 13 oz fresh pasta or 11oz dried pasta (any type of store-bought or homemade pasta)
For the creamy mushroom sauce
- 7 tbsp butter unsalted
- 1 tbso olive oil
- 1 small onion finely diced
- 4 cloves garlic minced
- 4 cup mushroom cups sliced thinly (portobello, white, or brown mushroom cups)
- 1 tsp dried thyme
- 1 1/4 cup cream
- 1/4 cup white wine or pasta water
- salt to taste
- ground black pepper to taste
For the pangratatto
- 2 tbsp olive oil
- 1 cup panko breadcrumbs
- 2 tbsp dried parsley
- 25 g parmesan cheese freshly grated
Instructions
- In a large frying pan, over medium heat, add butter and olive oil. Once butter has melted, saute onion until softened. Add garlic and saute until fragrant. Add mushrooms and thyme, cook until golden and tender. Add ¼ cup water or white wine, and cook until reduced by half. Add cream and simmer for a few more minutes until sauce thickens slightly. Season with salt and pepper.
- To make the pangratatto, add olive oil in a small saucepan and place over medium heat. Once the oil is heated, add in panko breadcrumbs and parsley. Continue to stir the bread crumbs until golden brown. Transfer the breadcrumb mixture to a bowl and set aside for about 5minutes for it to cool slightly. Add in parmesan and stir until evenly incorporated.
- Cook pasta as directed on the packaging.
- Once cooked, transfer the pasta to the pan containing the mushroom sauce. Toss around to combine. If needed, use some pasta water to loosen it up.
- Plate pasta onto individual serving bowls and top generously with pangratatto. Serve immediately
