Description
This 15-minute Creamy Mushroom Pasta is a quick and luxurious meatless dish that brings together earthy mushrooms, silky creaminess, and rich Pecorino Romano cheese. The sauce is velvety and flavorful, made even more delicious with garlic, butter, and fresh parsley. Perfect for busy weeknights, this recipe delivers restaurant-quality comfort food in just minutes using simple ingredients and easy steps.
Ingredients
- 300 g (10.5 oz) fettuccine or similar pasta
- 400 g (14 oz) mushrooms, sliced
- 2 cloves garlic, minced
- 6 tbsp Pecorino Romano cheese, finely grated
- ½ glass milk
- 60 g (2 oz) butter
- Extra virgin olive oil
- Salt and black pepper to taste
- 1 tbsp sea salt (for pasta water)
- Fresh parsley, chopped
Instructions
- Slice mushrooms into even pieces
- Heat olive oil in a large pan
- Add garlic with a splash of water to prevent burning
- Cook garlic until lightly golden
- Add mushrooms, season with salt and pepper
- Stir and cook until mushrooms soften
- Add butter and continue cooking for about 10 minutes
- Boil water in a large pot and add sea salt
- Cook pasta according to package instructions
- Remove a portion of cooked mushrooms and blend with a splash of olive oil
- Add a little milk or water to blend into a creamy texture
- Return blended mixture to the pan
- Add chopped parsley and mix well
- Pour in milk and stir continuously
- Let sauce thicken slightly
- Reserve some pasta water before draining pasta
- Add drained pasta into the mushroom sauce
- Mix well using tongs
- Add pasta water if needed for creaminess
- Turn off heat and add Pecorino Romano
- Stir until fully combined and creamy
Notes
- Serve immediately while hot for best creaminess
- Garnish with extra Pecorino and parsley
- Pair with garlic bread or a green salad
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat gently with a splash of milk or water to restore creaminess
- Avoid freezing as the sauce may separate