Creamy mushroom pasta

Creamy mushroom pasta

20 min
Creamy mushroom pasta is a comfort dish that shines with deep, earthy flavours. Each ribbon of fettuccine pasta is generously coated with a smooth, homemade sauce. Whether you are dining alone or with friends, this creamy mushroom pasta provides a fantastic dinner option that is made simple and easy in no more than 20 minutes.
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Instructions

  • Cook pasta according to the packet instructions in lightly salted water.
  • Slice mushrooms and finely chop garlic and rosemary.
  • Heat a frying pan, add butter and let it sizzle. Add mushrooms and fry for 2–3 minutes over medium heat while stirring.
  • Add cooking cream and the juice of half a lemon to the pan and simmer for about 5 minutes over low heat. Stir along the way.
  • Add cooked pasta to the pan and season to taste with salt and freshly ground pepper.
  • Serve with freshly ground pepper.
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Enjoy!
Clean the mushrooms

To clean mushrooms, lightly wipe them with a damp cloth or kitchen towel to remove dirt. Cut off any discoloured or soggy parts of the stems. If you need to rinse the mushrooms, do it quickly under cold water to stop them from soaking up too much water and becoming soggy. Avoid using warm or hot water, which softens the mushrooms too much.

Slice mushrooms evenly

Slice the mushrooms uniformly to ensure they cook evenly. This will give you a consistent texture and prevent some pieces from being overcooked while others are undercooked.

FAQ: Questions about creamy mushroom pasta

Below, we have gathered answers to your most commonly asked questions. Learn how to prepare the mushrooms and make a deliciously creamy sauce.

How do I cook the mushrooms?
To give your mushrooms the ideal texture, cook them in a single layer on medium-high heat. This ensures they brown and crisp up nicely. Avoid putting too many in the pan at once, as they may steam and get soggy. Season the mushrooms with salt after cooking to bring out their flavour.
What is the best way to achieve a creamy sauce?
To make a creamy sauce for your creamy mushroom pasta, start by setting aside a cup (250 ml) of the water used to boil the pasta. This water contains starch that helps to fine-tune your sauce's texture. If the sauce is too thick, add the saved pasta water bit by bit to reach a silky consistency.

Ingredients

Fettuccine
500 g
Salt
1 tbsp
Brown mushrooms
150 g
Garlic clove
1
Rosemary
1 sprig
Arla® LactoFREE Slightly Salted Spreadable
25 g
Cooking cream
250 ml
Lemon
½
Salt and freshly ground pepper to taste
Other recipes
See more

Make a creamy mushroom pasta

Our creamy mushroom pasta takes a bit of Italian tradition and pairs it with earthy mushrooms and a creamy sauce. The combination may be simple — but it is a classic. The long, flat fettuccine pasta is known for its ability to hold onto the creamy sauce. Every bite is loaded with great taste and texture, so cook up a quick portion and share it with friends and family.

For other enjoyable pasta dishes made with fettuccine, try our recipe for creamy steak fettuccine, spicy prawn fettuccine, or classic fettuccine Alfredo.

Butter-fried mushroom with deep umami flavours

When sautéed in butter, the mushrooms release their natural moisture and begin to caramelise, developing a golden-brown exterior and a rich, umami flavour. This brings a deep, savoury quality to the dish. The mushrooms are joined by garlic and rosemary, both of which infuse the mixture with aromatic notes. These robust, savoury, and delicious flavours are beautifully complemented by the creaminess of the sauce.

Smooth cream sauce

The smooth cream sauce is, quite literally, the component that binds the dish together. Made with cooking cream and fresh lemon juice, it is full of deep, indulgent flavours but with a slightly acidic touch. The freshly squeezed lemon juice cuts through the richness, adding an excellent balance to the sauce. The velvety-smooth and creamy sauce clings to the fettuccine and coats the mushrooms perfectly.

Make the dish your own

Experiment with the ingredients and make the dish your own. Mushrooms come in all shapes and sizes, so find the type of mushroom you prefer. Choose between maitakes, oysters, shiitakes, crimini, or portobello mushrooms. Maitake and portobello will add a meaty and tender texture with rich, earthy, and umami flavours. Crimini and oyster mushrooms have a milder taste, while shiitake mushrooms have rich, slightly smoky notes and a chewy quality. You can even mix two or three different types to keep things interesting with various textures.

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