How to Make CREAMY MUSHROOM PASTA Like an Italian

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.

Cut the mushrooms into small pieces, ensuring they are well washed.

Heat a medium heat stove and add about 5 tablespoons of extra virgin olive oil.

Add a splash of water to the oil before it heats to prevent the garlic from burning.

Crush 2 cloves of garlic and add them to the oil, cooking for about 30 seconds until golden.

Add the chopped mushrooms to the skillet and stir them around.

Season the mushrooms with salt and pepper, and add butter to enhance the flavor.

Cook the mushrooms for about 10 minutes, stirring occasionally, until they release water and shrink.

In a separate pot, bring water to a boil and add 1 tablespoon of sea salt.

Add 300 g of fetouche pasta to the boiling water and cook for 8 minutes until al dente.

While the pasta cooks, blend about 100 g of the cooked mushrooms with a little extra virgin olive oil and a splash of milk to create a creamy sauce.

Add the blended mushroom mixture back to the skillet with the remaining mushrooms, and pour in the milk, stirring to combine.

Add the cooked pasta to the skillet, along with some reserved pasta water to achieve desired creaminess.

Stir in the grated Pino Romano cheese, mixing quickly to combine with the pasta and sauce.

Adjust the creaminess with more pasta water if needed, and serve garnished with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens