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Mushroom Parmesan Pasta Recipe

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★★★★★

4.6 from 144 reviews

This Mushroom Parmesan Pasta is a creamy, flavorful vegetarian dish featuring perfectly cooked spaghetti tossed with sautéed cremini mushrooms and a luscious mascarpone-Parmesan sauce infused with fragrant herbs and garlic. It offers a rich yet balanced taste, ideal for a comforting weeknight dinner or an impressive meal for guests.

Ingredients

Scale

Pasta

  • 12 oz. spaghetti or favorite pasta

Mushrooms

  • 1 pound cremini/baby bella mushrooms or shiitake, Portobello, or oyster, sliced 1/8-inch thick – divided
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil, divided
  • 1/2 tsp salt, divided
  • 1/2 tsp pepper, divided

Sauce

  • 2 tablespoons unsalted butter
  • 2 medium shallots, finely chopped
  • 4–6 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes (more or less to taste)
  • 2 cups low sodium chicken broth
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried basil
  • 1/2 tsp paprika
  • 3/4 cup mascarpone cheese, at room temperature
  • 1/2 cup freshly grated Parmesan cheese plus extra for serving
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Cook Pasta: Cook the pasta according to package directions in generously salted water until al dente, about 2-3 minutes less than recommended to keep a firm bite. Reserve 1 cup of the pasta cooking water before draining. Toss the drained pasta with a little olive oil to prevent sticking and set aside.
  2. Sauté Mushrooms: Melt 2 tablespoons butter with 1 tablespoon olive oil in a large heavy-bottom skillet over medium heat. Increase heat to medium-high and add half of the sliced mushrooms in an even layer. Let them cook without stirring for 3 minutes to brown. Continue cooking and stirring for an additional 3-5 minutes until all liquid is evaporated and mushrooms are golden brown. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper, cook 30 seconds more, then transfer cooked mushrooms to a plate. Repeat this process with remaining mushrooms using the remaining butter and olive oil.
  3. Prepare Sauce: In the same pan, melt 2 tablespoons butter over medium heat. Add the finely chopped shallots and sauté for 2 minutes until softened. Stir in the minced garlic and crushed red pepper flakes; sauté for 30 seconds without browning. Lower heat to low and add a splash of chicken broth to prevent the garlic from cooking further.
  4. Thicken Sauce: In a separate bowl, whisk together the remaining chicken broth and cornstarch until smooth. Pour the mixture into the pan, then add Dijon mustard, dried thyme, rosemary, basil, and paprika. Bring to a simmer on low heat and cook, stirring occasionally, until the sauce thickens.
  5. Incorporate Cheeses and Mushrooms: Reduce heat to low. Whisk in room temperature mascarpone cheese until completely melted and incorporated, then stir in freshly grated Parmesan cheese until melted. Add the cooked mushrooms back into the sauce and stir until evenly combined.
  6. Assemble Pasta: Add the cooked pasta to the sauce and toss to coat evenly. Add reserved pasta water gradually as needed to achieve desired sauce consistency. Stir in chopped fresh parsley and adjust seasoning with salt and pepper to taste.
  7. Serve: Plate the pasta immediately, garnish with extra Parmesan cheese and freshly cracked pepper. Serve hot for best flavor and texture.

Notes

  • Use only freshly grated Parmesan cheese for the best melting quality and richest flavor.
  • Do not rinse mushrooms with water; clean them with a damp paper towel to avoid sogginess.
  • Cook mushrooms in batches to avoid overcrowding, which causes steaming rather than caramelizing.
  • Be patient cooking mushrooms until all liquid evaporates and they turn golden brown for maximum flavor.
  • Use room temperature mascarpone for smooth melting; microwave for 20 seconds if needed.
  • Do not simmer the sauce after adding mascarpone to prevent curdling.
  • Test pasta a few minutes before package directions to ensure al dente texture.
  • Add proteins like chicken or Italian sausage, and vegetables like zucchini or sun-dried tomatoes for variations.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in microwave in short intervals or on the stove with a splash of milk to loosen the sauce.

Keywords: Mushroom Parmesan Pasta, Creamy Mushroom Pasta, Vegetarian Pasta Recipe, Italian Mushroom Pasta, Mascarpone Pasta Sauce

Find it online: https://liamjayne.com/mushroom-parmesan-pasta-recipe/