Easy Creamy Mushroom Pasta Recipe for Mushroom Lovers !

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.

Heat a pan over medium heat, add oil and butter.

Add 1 tbsp of finely chopped garlic and sauté on low heat for about 30 seconds until fragrant.

Add red chili flakes, rosemary, and oregano (or other herbs of your choice). Roast the herbs for 15-30 seconds on low heat.

Add the mushrooms and cook them over medium to high heat until they are golden brown. Once cooked, set them aside.

In a pot, bring water to a boil and season with salt.

Add 145 g of pasta and cook until al dente according to the package instructions. Reserve pasta water for later use and drain the rest.

In the same pan, on low heat, add oil, butter and 2 tbsp flour and cook it until the raw smell disappears, being careful not to brown the flour.

Gradually add milk in batches, stirring continuously to avoid lumps. Keep stirring until the sauce thickens.

Add the grated processed cheese (or your preferred cheese) and cook until it melts completely. Add the reserved pasta water to adjust the consistency.

Season with black pepper powder and salt (if needed, since the cheese already has salt).

Add the cooked mushrooms and pasta to the sauce and toss everything together to coat the pasta evenly.

Add 3-4 tbsp of the reserved pasta water to keep the sauce slightly runny, as it will thicken when it cools.

Garnish with fresh coriander and serve hot.

Cooking Techniques

Spice Level:

Allergens