I think we can all agree that life gets busy, and that it is getting harder and harder to find time for a good homemade meal. That is exactly why this creamy mushroom pasta is one of my top lifesavers! It is just the perfect dish for those hectic days when you want a good homemade meal, but you don’t have hours to spend in the kitchen. Here all you need is just 20 minutes, and you will have a comforting, flavorful meal that is easy to make. Plus, it is so rich and creamy goodness that the whole family will love it!
What do you need
Pasta – I highly recommend fusilli for this dish, because the spirals hold onto the creamy sauce, making every bite pure heaven. Linguine is my second choice for this dish, as they actually go perfect every and each time with a creamy sauce.
Cremini Mushrooms – These are one of my all-time favorite mushrooms, perfect for this pasta. Simply wipe them clean with a wet cloth, trim the stems, and slice them thin. They will add a deep, earthy flavor that is absolutely unbeatable.
Garlic – few minced cloves of garlic will bring aromatic kick we all love. For me, the garlic is an absolute must here.
Herb Butter – You definitely need butter for the mushrooms and the béchamel sauce. If you have a herb butter, especially sage-flavored, it will take this dish to the next level.
Olive Oil – Just a little drizzle of olive oil for cooking and a finishing touch at the end.
Nutmeg – A pinch of nutmeg in the sauce is the secret to adding warmth and depth in the flavors of the dish. I was hesitant for the longest time to try adding nutmeg, but I don’t regret going that route.
Salt and Pepper – Season to taste.
White Wine (Optional) – A splash of white wine for cooking the mushrooms will add something special. So, if you have a wine, do not hesitate to add a splash.
Sage – If you are using sage butter, no need for extra sage. Otherwise, crisp it up at the start in the oil for a lovely herby boost.
Béchamel Sauce – The classic! You will need milk, butter, and flour to make this creamy sauce. Nothing complex, simple process, loads of flavour potential.
Parmesan Cheese – Parmesan is the finishing touch that brings everything together. Add some into the sauce and sprinkle more on top for extra flavor.
What are cremini mushrooms
Cremini mushrooms are small, brown mushrooms with a firm texture and a richer, more intense flavor than white button mushrooms. They are often thought of as another version of portobellos. Personally, I love their color and the earthy flavor they add to any dish!
Cremini mushrooms are the perfect addition to so many easy recipes. Not only are they delicious, but they are also a healthy choice for busy home cooks who want to add a little extra depth and flavor to their meals!
Some useful kitchen tools
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Dutch Oven – I bought my first Dutch oven few months ago, and since then we are totally inseparable! I don’t understand why, but everything tastes better and looks better when cooked in a Dutch oven. If you want to learn more about the Dutch oven, read my post 9 Reasons Why you need a Dutch oven in your kitchen. However, using your regular pot is just fine!
Creamy Mushroom Pasta
Course: Main, pasta, dinnerCuisine: ItalianDifficulty: Easy4
servings5
minutes20
minutes25
minutesThis creamy mushroom pasta is pure comfort food with minimal effort. Perfect for those busy nights when you want something simple but delicious
Ingredients
400 gr pasta fusilli
400 gr cremini mushrooms
2-3 cloves minced garlic
Herb butter with sage (preferably) – alternatively use plain butter
1-2 tablespoons white wine
1-2 tablespoons of olive oil
Salt and pepper to taste
Pinch of nutmeg
- For the bechamel sauce
2 tablespoons of butter
2 tablespoons of flour
1 ½ cup of milk
Salt and pepper to taste
2-3 tablespoons of grated Parmesan cheese
- For finishing
2-3 tablespoons of grated Parmesan cheese
Directions
- Gently wipe the cremini mushrooms with a damp cloth, remove the stems, and slice them thinly.
- In a Dutch oven over medium heat, warm up a drizzle of olive oil, then melt the herb butter. If you don’t have herb butter handy, just add plain butter and few leaves of sage.
- Add the mushrooms and cook for about 10-15 minutes, until their juices have evaporated.
- Stir in the minced garlic, a pinch of salt, black pepper, and just a sprinkle of freshly ground nutmeg.
Add a splash of white wine and let it simmer until the liquid reduces, stirring occasionally to prevent burning. - Remove the mushrooms from the Dutch oven and set them aside. Return the pot to the stove to start the béchamel sauce. Meanwhile, bring a large pot of water to a boil for the pasta. Cook the pasta according to the package instructions and set aside about ½ cup of the pasta water to adjust the sauce later.
- Prepare the béchamel sauce
- For the béchamel sauce, melt butter in the Dutch oven, then whisk in the flour. Stir continuously for 2-3 minutes on a low heat.
- Slowly add the milk while whisking to prevent clumps, cooking for another 2-3 minutes until the sauce thickens. Turn off the heat and whisk for another minute or two.
- To bring the flavor to the next level, stir in 2-3 tablespoons of Parmesan cheese.
- Pour the cooked pasta to the sauce, then add the mushrooms and gently mix everything together. If the sauce needs thinning, use the reserved pasta water.
- Finish the dish with a sprinkle of Parmesan on top.
Notes
- If sage is not your cup of tea, you can substitute with basil or oregano.
- You should start working on the bechamel sauce when pasta is half way cooked. This will ensure you have sauce ready at the same time pasta is ready to be served.
So, I hope this creamy mushroom pasta brings as much comfort and joy to your kitchen as it does to mine. It is the kind of dish that is perfect for a cozy night in or a quick weeknight dinner when you need something simple but delicious.
Let me know how it turns out! Feel free to leave a comment or share your own variation on the recipe. I always love hearing about your experiences cooking and what new ideas you have.
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