Pasta with creamy mushrooms
A creamy Italian favorite pasta sauce made with fresh mushrooms, cream and fresh herbs, served with giant macaroni pasta.
Equipment
- cutting board
- knife
- large stockpot
- large skillet
- cheese grater
- pasta strainer
Ingredients
- 24 oz mushrooms I used a combination of white mushrooms and cremini
- 1 lb paccheri pasta I found paccheri from Italy in 1.1lb package (500 grams)
- 5 sprigs of fresh thyme leaves removed
- 6 sage leaves chopped
- 2 garlic cloves chopped
- 1/2 cup white wine dry, any of your favorite
- 2 tbsp butter
- 4 oz cream cheese
- 1 cup fresh cream I used heavy whipping cream
- 1/2 cup Parmigiano Reggiano DOP grated
- 2 tbsp coarse salt
- salt and pepper to taste
Instructions
- Gathere your ingredients.
- Fill a large pot with water, season it with the coarse salt and bring to a boil; toss the pasta and stir from time to time, to prevent sticking; cook according to the package directions or about 15 minutes, at the end of which, you will drain and toss with the sauce.1 lb paccheri pasta, 2 tbsp coarse salt
- Meanwhile, preheat a skillet with the butter at gentle heat; chop the garlic and toss in the pan.2 tbsp butter, 2 garlic cloves
- Slice the mushrooms and add to the skillet; adjust with salt and pepper; cook for about 5 minutes and then add the white wine; allow for the wine to reduce a little.24 oz mushrooms, salt and pepper to taste, 1/2 cup white wine
- Chop the herbs and add them to the skillet; stir to cobine; add the cream cheese and swirl it around to melt completely; finally add the fresh cream and combine it with the mushrooms sauce.5 sprigs of fresh thyme, 6 sage leaves, 4 oz cream cheese, 1 cup fresh cream
- Add the pasta to the mushrooms sauce; stir to combine; serve immediately with a generous amount of grated Parmigiano Reggiano DOP.1/2 cup Parmigiano Reggiano DOP
Notes
Mushrooms recipes are very popular in Italy, not only for the distinctive flavor but also because they pack a large number of super nutrients, making them a star of almost any dish. This recipe is very common in areas of Italy where wild mushrooms are harvested when in season.
Although button mushrooms don’t have the same intense flavor as their wild companions, they’re still a staple in my household, where we prepare them often, and especially paired with fresh herbs, garlic, and white wine.
In this particular recipe, the use of paccheri, or giant macaroni, makes it for a very decadent dish because the creamy sauce gets inside the noodle, creating an explosive flavor when biting into each pacchero.
Nutrition
Calories: 842kcal | Carbohydrates: 95g | Protein: 28g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 122mg | Sodium: 3827mg | Potassium: 935mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1425IU | Vitamin C: 6mg | Calcium: 265mg | Iron: 3mg
