Delicious Creamy Mushroom Pasta

This delicious creamy mushroom pasta was inspired by a dish I had in Italy. It’s earthy and creamy and perfect for fall!

If you visit Italy in September or October, you are going to see lots of dishes with mushrooms and truffles. I recently had a creamy mushroom pasta dish there and this is my recreation of that dish. I added a splash of balsamic vinegar, which made a huge difference and gave it so much more flavor. If you love mushrooms, you should make this dish ASAP!

Here’s what you will need to make it:

• 8 oz pasta (I used butterfly, but you could also use fettuccine)
• 2 T butter
• 8 oz portobello mushrooms, chopped
• 2 cloves minced garlic (2 teaspoons)
• 1/3 c dry white wine (I used a chardonnay)
• 1 c heavy cream
• 1/2 c vegetable broth (could also use chicken broth)
• 1 T balsamic vinegar
• salt and pepper to taste
• grated parmesan to top (optional)

First, cook the pasta according to the package directions. Drain and set aside.

Melt the butter in a large skillet over medium high heat. Next, add the mushrooms and garlic and cook for 5-10 minutes or until the mushrooms are browned and fragrant. I cooked them the full 10 minutes to get them really browned and yummy.

Now add the wine, cream, broth and vinegar and bring to a boil. Let this mixture boil for about 10 minutes to let the sauce thicken and reduce a bit. Season with salt and pepper. Just add a little and taste, adding more if you need to. Remember you can always add more, but you can’t take it out. I used about a half teaspoon of salt and probably a quarter teaspoon of black pepper.

At this point, you can put pasta in serving bowls and pour some sauce on top of each bowl, or you can pour the pasta into the skillet. If you put the pasta into the skillet, just remove it from the heat and stir until every piece of pasta is coated in the delicious sauce.

Lastly, you can definitely add fresh herbs on top. In my opinion, parsley or basil would both be good choices. I do recommend adding some grated or shaved parmesan because it’s just so good.

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Delicious Creamy Mushroom Pasta

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Ingredients

• 8 oz pasta (I used butterfly, but you could also use fettuccine)
• 2 T butter
• 8 oz portobello mushrooms, chopped
• 2 cloves minced garlic (2 teaspoons)
• 1/3 c dry white wine (I used a chardonnay)
• 1 c heavy cream
• 1/2 c vegetable broth (could also use chicken broth)
• 1 T balsamic vinegar
• salt and pepper to taste
• grated parmesan to top (optional)

Instructions

1

Cook the pasta according to the package directions.

2

Melt the butter over a large skillet on medium high heat.

3

Add the mushrooms and garlic and cook 5-10 minutes or until the mushrooms and very brown and fragrant.

4

Add the wine, cream, broth and balsamic vinegar.

5

Let boil for about 10 minutes for the sauce to thicken and reduce.

6

Season with salt and pepper.

7

Either spoon sauce over individual servings of pasta or add the pasta to the skillet and stir to coat it all in sauce.

8

Top with fresh herbs and shaved parmesan if desired.