15-minute Creamy Mushroom Pasta
Look no further for your next pasta dish; this 15-minute Creamy Mushroom Pasta speaks for itself. It's a velvety tangle of Pastificio Liguori pasta, bathed in a creamy Pecorino sauce, loaded with buttery, garlicky mushrooms, and topped with fresh parsley. Simple yet supremely luxurious, it’s the perfect choice for a meatless weeknight dinner.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g/10.5oz Pastificio Liguori Fettucce pasta
- 400 g/14 oz mushrooms
- 2 cloves of garlic (minced.)
- A fresh bunch of parsley (chopped.)
- 6 Tbsp Pecorino Romano (finely grated.)
- ½ glass of milk
- 60 g/2oz butter
- Extra Virgin Olive Oil (EVOO)
- Salt & Pepper
- 1 Tbsp sea salt
Instructions
- 1
Wash and slice the mushrooms into any shape you prefer.
- 2
Heat a large pan and add 5 tablespoons of EVOO. Before the oil heats up, add a splash of water to prevent the garlic from burning.
- 3
Add the crushed garlic and let it cook for about 30 seconds.
- 4
Once the garlic turns golden, add the mushrooms. Stir well and season with salt and pepper.
- 5
Add the butter and continue to stir on medium-high heat. Allow the mixture to cook for 10 minutes.
- 6
Meanwhile, bring 5 litres of water to a boil in a large pot. Once boiling, add 1 tablespoon of sea salt. Gently add the pasta, pushing it down slightly to prevent sticking.
- 7
Return to the mushrooms, checking if they are ready by gently pressing on them; they should be soft. Be careful to avoid any steam burns.
- 8
Take a quarter of the cooked mushrooms and transfer them to a blender. Add a splash of EVOO.
- 9
Blend quickly, then add a splash of milk or water and blend again. Set this mixture aside.
- 10
Back in the pan, add the chopped parsley to the mushrooms and mix well. Pour in the milk and keep stirring.
- 11
Once the milk has mostly evaporated, add the blended mushroom cream and stir to combine.
- 12
Check the pasta. Before straining it, scoop up a mug full of pasta water. Strain the pasta using a colander.
- 13
Transfer the pasta to the pan. Use tongs to mix, adding reserved pasta water if the mixture seems dry.
- 14
Once you achieve a nicely balanced moisture level, toss the pasta. Turn off the heat, sprinkle Pecorino Romano on top, and quickly stir. Toss again to ensure all ingredients are well incorporated.