Looking for something quick, easy and delicious for a weeknight dinner? Then how about this recipe for 20 Minute Creamy Mushroom Pasta. Perfect right?
Don't you just love pasta? It is so versatile and easy to add different ingredients and flavour and it tastes so good. Because of these advantages, it has become a great dinner choice and the Creamy mushroom pasta has become a great family favourite.
MAKING THE 20 MINUTE CREAMY MUSHROOM PASTA
WHAT TYPE OF MUSHROOMS TO USE
I usually use the brown portobello mushrooms in this recipe because I find that they do not shrink, compared to the white button mushrooms. But you can use it if you prefer, just let the pieces be a little thicker when you are chopping it up.
The chopped mushrooms are cooked in a little butter or margarine with bell peppers and garlic and a sprinkling of dried of fresh thyme. I love using thyme in mushrooms. Have you tried it? It gives it such an amazing taste.
The cream is then added and cooked with the mushrooms for about 8 to 10 minutes. You will see the cream reducing as the mushrooms take on a caramelized look. Don't let it reduce too much because this also serves as a bit of a sauce to your pasta. If this does happen, then just add a bit more cream.
While the mushrooms and sauce are cooking, you can put your pasta on the stove to cook. Here in this recipe, I am using fettuccine, and you can use any pasta you prefer. I have made this recipe using spaghetti and the spiral macaroni, and it turns out just perfect.
Cook the pasta according to the instructions on the packet. It usually takes 5 to 8 minutes to cook, so it should be ready by the time the mushrooms are cooked. Drain out the water from the cooked pasta and mix in the cooked mushrooms and cream.
Pasta dishes always are best served immediately so avoid making this dish in advance, the pasta will absorb too much of the sauce and will dry up making it less appetizing compared to that of being served immediately.
So the next time you need a quick dinner fix...here you have it...easy quick and sooooo delicious.
Enjoy ♥
20 Minute Creamy Mushroom Pasta
Ingredients
- 5 cups / 400g sliced mushrooms
- ½ cup / 90g diced red bell pepper
- ½ teaspoon dried of fresh thyme
- ½ teaspoon dried red chilli flakes optional
- 1 Tablespoon / 14g butter or margarine
- 1 cup / 250 ml heavy / thickened / fresh cream
- Salt and black pepper to taste
- 5 oz / 150g Pasta ( fettuccine/ spaghetti or macaroni
Instructions
- Melt butter or margarine in a pan on medium heat. Add mushrooms, bell pepper,thyme,and chilli flakes if using. Cook for 5 minutes until softened. Add cream and cook until slightly reduced and thickened, about 5 minutes. (See note 1 )
- Add salt and pepper to taste.
- While the mushrooms are cooking, boil the pasta according to the instructions on the packet.
- Drain out the cooked pasta in a colander and mix in the cooked mushrooms and cream.
- Grate a bit of Parmesan if you like and serve immediately (See note 2)
Notes
Nutrition
Emma - Bake Then Eat says
I love dishes like this that are quick and easy to put together. And no doubt tasty 😀
neil@neilshealthymeals.com says
We're both all about creamy pasta dishes today Ashika. Love it! ?
Kelly Lynns Sweets and Treats says
I love mushrooms soooooo much. This pasta looks so creamy and delicious! And love that this only takes 20-minutes! Yay!!!
Maria | kitchenathoskins says
This looks just like a meal that i would order at a fancy restaurant and pay $$ for it!!! I love that i can make the same thing at home in minutes and spend pennies. Great recipe Ashika:)
Neha says
Wow! Such a wonderful and easy recipe. I need to try this out asap! The pasta looks super delicious and creamy!
2pots2cook says
Oh yes ! Have a batch of frozen mushrooms to use ! Thank you so much !
Kelsie | the itsy-bitsy kitchen says
I'm excited to see your post on vegetable gardening; I aspire to grow my own veggies one day. At this point, I'm a serial plant killer so I appreciate any help I can get. Now for this pasta--I'll take a giant bowl, please! I loooove mushrooms and this looks delicious!
Christina says
Portabello mushrooms are simply the best! I can't do carbs right now BUT I can make egg/mozz keto pasta and enjoy the rest of this dish! I can't wait to try it!!
Speaking of vegetable garden... I have 6 raised garden beds on the south side of my house. Unfortunately, the hubs and I haven't utilized them yet. However, we befriended our neighbors who are excellent gardeners. We offered up our beds so they can grow veggies. They offered to share their crop! I'm excited. I hope to be as good as a gardener as you someday!
Karen (Back Road Journal) says
We all need quick and delicious meals like this...even if we aren't working in our gardens. I like brown portobello mushrooms too, I think they have more flavor than the white ones.