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The creamy mushroom sauce turns plain pasta into a comforting feast. This veggie-friendly dish blends the richness of fresh mushrooms with a smooth sauce that perfectly coats every strand of pasta, making you feel like you're dining at a top Italian spot.
This dish became a staple in my kitchen after my daughter tried it during an unplanned dinner. Now she asks for it at least once a week, and I've got to admit, I never get tired of making it.
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Getting Everything Ready
Wipe mushrooms gently with a damp cloth, then slice them evenly. Peel and finely chop the garlic. Bring a big pot of water to a boil.
The Velvety Sauce
In a hot large pan, cook the garlic in a drizzle of olive oil until it goes clear and fills your kitchen with its smell. Toss in the mushrooms and let them brown slowly until they release their juices.
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Perfectly Cooked Pasta
While your mushrooms are cooking, drop your pasta into the well-salted boiling water. Stir gently and cook according to what it says on the package.
Putting It All Together
Pour cream into the mushroom pan, add the broth and let it bubble until the sauce gets a bit thicker. Mix in the drained pasta and gently toss everything together.
Last year, I found out that adding soaked dried mushrooms completely changes this dish. The water they soak in has become my secret weapon for an even tastier sauce.
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Tasty Pairings
This warm mushroom pasta goes great with a simple arugula salad dressed with olive oil and parmesan shavings. I also love having homemade garlic bread to soak up all that yummy creamy sauce. A glass of dry white wine like Chablis or Pinot Grigio rounds everything out nicely.
Make It Your Way
For a dairy-free option, swap regular cream with soy or cashew cream. Meat lovers can throw in grilled chicken strips or crispy prosciutto. For extra flavor, mix in some soaked dried mushrooms or a spoon of white miso. Vegans will enjoy making it with homemade cashew cream and nutritional yeast flakes.
Storing Leftovers
Keep any extras in an airtight container in the fridge for up to three days. When reheating, add a splash of broth or fresh cream and warm it up slowly on medium heat while stirring often. Don't use the microwave as it might break down the sauce. This mushroom pasta doesn't freeze well since the creamy sauce tends to separate.
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This mushroom pasta has become my go-to dish for impromptu dinners. Its simplicity hides a depth of flavors that always wows my guests. Over the years, I've learned that the secret lies in using quality mushrooms and cooking them patiently. Whenever I make this dish, I think back to all those cozy evenings where it brought family and friends together around the table, creating happy moments shared over a comforting plate of food.
Frequently Asked Questions
- → What types of mushrooms can I use?
- You can try button mushrooms, porcini, shiitake, oyster, or morels, whether fresh, canned, or frozen.
- → How do I get the sauce just right?
- Save some pasta water and add it bit by bit until the sauce reaches your preferred thickness.
- → Can I prepare this ahead of time?
- Yes, make the sauce earlier and reheat gently. Cook the pasta fresh and mix it in when ready to serve.
- → How do I use dried mushrooms?
- Soak them first and incorporate the soaking liquid into the sauce along with some broth for added flavor.
- → How much dried mushrooms should I use?
- 100g of dried mushrooms is roughly the same as 700g of fresh ones.