Wasfetna

Mushroom pasta

Pasta with mixed mushrooms browned in butter, garlic and thyme, in a cream and parmesan sauce.

Vegetarian

Mushroom pasta
Cooking time
40 min
Hands-on time
40 min
Difficulty
Easy
Cuisine
Italian
Calories
860
Contains
Gluten, Dairy

All of this pasta's flavor comes from browning the mushrooms: a wide pan, high heat, no salt and no crowding, because crowded mushrooms steam themselves. Two batches if needed, until they're deep golden and the pan is dry.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For the pasta

For the sauce

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Large pot for boiling — Salted water, keeping a cup of it back.
  • Wide frying pan — Crowding draws the water out and the mushrooms stew instead of coloring.

Method

  1. Boil plenty of water and salt it well until it becomes as salty as seawater.

    8 min
    You’ll know it’s ready when

    The water is at a rolling boil and the salt has dissolved.

    Tip: One tablespoon of salt per liter — this is the only time you season the pasta itself.

  2. Sear the mushrooms in a wide pan over high heat without overcrowding and without salt.

    10 min
    You’ll know it’s ready when

    The mushrooms are dark golden and the pan is dry.

    Tip: Crowding makes the mushrooms stew — do two batches if needed.

  3. Add the butter, garlic and thyme and stir for one minute.

    3 min
    You’ll know it’s ready when

    The garlic is fragrant and golden.

  4. Add the cream and salt and let it heat up without boiling.

    5 min
    You’ll know it’s ready when

    The sauce has thickened slightly.

  5. Boil the pasta until it is tender with slight resistance in the center, and reserve a cup of the cooking water.

    10 min
    You’ll know it’s ready when

    A piece has a slight bite in the middle.

    Tip: The starchy cooking water is what binds the sauce to the pasta — don't throw it away.

  6. Stir the pasta into the sauce along with the Parmesan and the cooking water.

    4 min
    You’ll know it’s ready when

    The sauce coats the pasta.

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