Creamy Mushroom Pasta

I know what you will say: How can I make this dish for my children since there is wine? The wine evaporates as you cook it, leaving a fantastic flavor behind it.

Also, adding the cooking water—which I highly recommend as it contains the pasta’s natural starch—will create a creamy mushroom pasta that you will not stop eating.

Mushrooms and more mushrooms

I used a generous amount of mushrooms as they shrink when cooked, after all, how would you feel if you were expecting this luscious amount of mushrooms and you had to look for them on your plate?

Creamy and not with cream, how can it be?

Yes, you may be shocked, but this dish has no cream.

I love to use wine when cooking, and when you combine wine with parmesan cheese, you create this amazing cream, which complements the mushrooms’ rich flavor.

I also use the pasta water, which contains starch from the pasta, to thicken the sauce, which is light and rich in flavor.

Step by step on how to make this delicious creamy mushroom pasta

With all my recipes, please assemble all the ingredients before starting cooking and baking.

• Start by bringing a large pot of salted water to a full boil. Cook the pasta al dente according to package directions. Fear not if your pasta still has a bite. It will finish cooking once you incorporate it with the wine sauce.

• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and saute for a couple of minutes until they turn a beautiful golden color.

• Add the minced shallots and cook until translucent.

• Add the wine to the middle of the skillet and lower the heat if you feel more comfortable doing so.

• Deglaze the pan with the wine, and season with salt and pepper.

• Save a cup or more of the cooking water before draining the pasta.

• Drain your pasta and add it to the skillet with the mushrooms. Fold the arugula salad and toss to combine well. If your creamy mushroom sauce is dry, add some cooking water. You should see a light, creamy texture.

• Add half of the parmesan cheese and mix well.

Serve in pasta bowls and add more cheese over it.

What dishes can you enjoy with this creamy mushroom pasta sauce?

This excellent mushroom pasta recipe, can be enjoyed by itself as a meal, or add chicken alongside to make it a more copious meal.

To keep it to the classic Italian dinner, you would serve this pasta first and then followed by cilantro lime chicken or parmesan, panko-crusted chicken cutlets.

Finish your dinner with super simple blueberry delight

Variations and Substitutions

• If you do not have farfalle pasta, you can use any tubular shape that holds the sauce, such as penne, rotini, or rigatoni.

• I enjoy the flavor of baby Bella mushrooms. You can also use shiitake, chanterelle, white-bottom mushrooms, or crimini mushrooms. The taste will vary with each, but that is where all the fun of cooking lies.

• The arugula can be substituted with watercress, Toscano kale, or spinach. I prefer watercress and kale over spinach as they will bring that excellent peppery taste to this dish. Spinach, which will change the flavor of this dish.

• If using Toscano kale, saute it slightly longer than the arugula to soften it.

• Do use freshly grated Parmigiano Reggiano. The flavor is fantastic and slightly melting, adding a significant layer of flavor to this straightforward mushroom pasta recipe.

Storing and Reheating

Store: Once your creamy mushroom pasta has completely cooled, store it in an airtight container in the refrigerator for up to three days.

Reheating: Bring your leftovers back to room temperature, place them in a skillet with olive oil and a tablespoon or so of water, and cook until heated.

Freeze: I highly do not recommend freezing this dish. It will become too dry, and the arugula will not freeze well.