Creamy Mushroom Pasta Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach adds nutrients while dried herbs are more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is heart-healthy.

Clean and cut mushrooms into thick slices.

Mince 1/2 large or 1 small onion. Mince 4 large/6 small cloves of garlic.

Make a quick mushroom broth, boil water with salt and mushroom stalks for 15 minutes. Taste and add salt as needed.

On medium high flame, melt 1 tbsp butter with 1 tsp olive oil. Add mushrooms in a single layer and fry until browned on all sides. Add in batches if needed. Remove and set aside.

Reduce flame to medium low and melt 2 tbsp butter with some olive oil. Sauté minced onions and garlic until translucent.

Add 1 tbsp Worcestershire sauce to deglaze the pan. Add 1/2 cup mushroom broth, 1 tbsp mixed herbs, fried mushrooms, 1/2 tsp black pepper and simmer until the sauce has reduced to half.

While the sauce is simmering, start cooking the pasta. It should take 8-9 minutes for the pasta to be al dente.

When the sauce has reduced, add crème fraîche or cream to the mushrooms and mix well.

Switch off the flame and add the grated parmesan cheese.

Add the cooked pasta, fresh parsley and mix well to combine. Add some pasta water if the sauce is too thick.

Serve and garnish with more parmesan cheese if needed.

Cooking Techniques

Spice Level:

Allergens