Fit for weeknights and date nights alike, this mushroom pasta is easy and elegant.Mixed mushrooms, garlic, and Parm pack it with rich umami flavor.Jump to recipe This mushroom pasta recipe is a mushroom lover’s dream.

It’s bursting with meaty sautéed mushrooms.Along with a splash of white wine and Parmesan cheese, they pack this pasta with rich, umami flavor.I don’t use heavy cream in this recipe, but it’s still lightly creamy.Starchy pasta water and a pat of butter bring the mushrooms together into a silky sauce that coats the pasta.

It’s savory, delicious, and all about the mushrooms.If you’re a mushroom fan, you have to try it! What You’ll Need for Mushroom PastaThe star ingredient in this mushroom pasta recipe is—of course—mushrooms! You could use white button mushrooms or cremini mushrooms (aka baby bellas) here.They’re affordable, flavorful, and widely available, so they’re never a bad choice.But for the ultimate mushroom pasta, I recommend using a mix of mushrooms.

They’ll give the pasta a delightful range of textures and add complex depth of flavor.Any of these kinds of mushrooms would be excellent:Chanterelles King oyster mushrooms Maitakes Oyster mushrooms Portobello mushrooms Shiitake mushroomsHere’s what else you’ll need to make this recipe:Extra-virgin olive oil – For sautéing the mushrooms.Pasta – I love chewy pappardelle here, but another long pasta like tagliatelle, spaghetti, or bucatini would work nicely too.

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