This creamy mushroom pasta is tossed in a delicious sauce of Grana Padano cheese, heavy cream and cremini and shiitake mushrooms. If you’re looking of a quick, delicious, weeknight meal, look no further!
At this time of year, I feel like the days are packed and moving a mile a minute. I like to make sure I have an easy recipe in my arsenal for times like this and this creamy mushroom pasta is perfect for it. I love the flavor combination of fresh thyme with mushrooms. And I love the squeeze of lemon juice on the mushrooms as some added acidity to an otherwise creamy dish.
Grana Padano Cheese
This post is sponsored by Grana Padano.
Grana Padano originates from the Po River Valley in the Northern region of Italy. It’s really versatile because it can be served on a cheeseboard or be incorporated in a recipe. I love it because I find it to be mild and it easily marries in sauces, contributing a delicious cheesy flavor.
How to Make Creamy Mushroom Pasta
- Cook the mushrooms in a skillet with smashed garlic, shallot, crushed red pepper, thyme leaves and a few pinches of salt and freshly ground pepper.
- When it’s done cooking—you don’t want them overcooked—you’re going to finish them with a squeeze of lemon. This is going to help brighten up the dish.
- Cook the pasta a minute shy of what the package’s recommended time is. We’re going to finish it in the sauce. Reserve 1 cup of pasta water.
- Add the pasta back to the pot and add in the butter, heavy cream, Grana Padano and pasta water. Cook it over medium heat, until the sauce thickens and really coats the pasta.
- Add the mushrooms back into the pasta and toss it all together. Give it a taste and adjust the salt to your taste.
- Plate it up and sprinkle with minced Italian parsley and some extra Grana Padano.
Tips and Tricks
- This recipe is super easy and fool-proof. But with any pasta recipe, I say get everything ready beforehand. It moves quickly!
- Mushroom combination – I used cremini and shiitake mushrooms. But you could use chanterelles, button mushrooms, oyster mushrooms, etc. The combinations are endless!
This post is sponsored by Grana Padano. Thanks for supporting the sponsors that keep A Cozy Kitchen.)
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Creamy Mushroom Pasta
Ingredients
- 2 tablespoons olive oil
- 3 garlic cloves (peeled and smashed)
- 1 shallot (peeled and minced)
- 3 sprigs of thyme
- 1 teaspoon red pepper flakes (less if you don’t like spicy) Kosher salt
- 8 ounces cremini mushrooms (sliced)
- 8 ounces shiitake mushrooms (sliced)
- Juice of 1/2 lemon 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 cup pasta water
- 3 ounces Grana Padano (finely grated, plus more for garnish)
- 1 pound pasta (of choice)
Instructions
- In a medium skillet, set over medium heat, add the olive oil. When warm, add the garlic cloves, shallot, thyme leaves, crushed red pepper and a pinch of kosher salt. Next, add the sliced mushrooms and cook, adding more olive oil if needed. Cook them for about 3 minutes, until softened. Squeeze lemon juice over mushrooms. Remove the crushed garlic and discard.
- Meanwhile, bring a pot of salted water to a boil. Cook pasta a minute shy of the recommended cooking time. We’re gonna finish it in the sauce. Remove about a cup of pasta water out of the pot and set aside. Drain the pasta.
- Add pasta back to the pot, along with the butter, heavy cream, pasta water, Grana Padano and toss until combined. Cook over medium heat, until sauce has thickened and evenly coats the pasta, about 2 minutes. Mix the mushrooms into the pasta. Give it a taste and adjust the salt to taste.
- Serve with a sprinkling of minced Italian parsley and shaved Grana Padano.
Notes
- This recipe is super easy and fool-proof. But with any pasta recipe, I say get everything ready beforehand. It moves quickly!
- Mushroom combination – I used cremini and shiitake mushrooms. But you could use chanterelles, button mushrooms, oyster mushrooms, etc. The combinations are endless!
Just made this for dinner tonight. We used shiitake mushrooms only (5 oz) because we also added in some diced chicken breast. Didn’t have padano but we had some Parmesan so used that instead and added extra lemon at the end. So delicious! And definitely get everything beforehand like the tips say, it does move quick!
Thanks, easy, delicious and I learned a new cheese!