Elegant Creamy Mushroom Farfalle Pasta
Rich & Creamy Mushroom Pasta Recipe (Perfect for Dinner Parties & Special Occasions)
Craving something indulgent and delicious sometimes? Or perhaps you’re looking to create a charming atmosphere for dinner? This creamy pasta, featuring the delightful combination of smooth cream sauce and aromatic mushrooms, is surprisingly easy to make at home. Using pretty bow-tie shaped farfalle pasta makes it visually stunning, making it an ideal dish for special occasions or when entertaining guests.
Pasta & Aromatics
- 2 servings of pasta (Farfalle or your preferred shape)
- 6 fresh button mushrooms
- 4 cloves garlic, minced
- 1/2 medium onion, finely chopped
- 2 Tbsp butter
- 1.5 Tbsp olive oil
- 0.5 Tbsp salt (for pasta water)
Creamy Sauce Ingredients
- 2 cups heavy cream or whipping cream (unsweetened) (or 1 cup cream + 1 cup milk)
- 2 pinches salt
- 1.5 Tbsp grated Parmesan cheese
- Ground black pepper, to taste
- Grated Grana Padano or Parmigiano-Reggiano cheese, for garnish
- 2 cups heavy cream or whipping cream (unsweetened) (or 1 cup cream + 1 cup milk)
- 2 pinches salt
- 1.5 Tbsp grated Parmesan cheese
- Ground black pepper, to taste
- Grated Grana Padano or Parmigiano-Reggiano cheese, for garnish
Cooking Instructions
Step 1
For this recipe, we’re using ‘farfalle’ pasta, which has a lovely bow-tie shape. Feel free to use any pasta shape that complements creamy sauces, such as penne or fusilli.
Step 2
Bring a large pot of water to a rolling boil. Add 0.5 Tbsp salt to the boiling water. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
Step 3
In a wide pan, melt 1.5 Tbsp olive oil and 2 Tbsp butter over medium-low heat. Once melted, add the finely chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, being careful not to burn the garlic.
Step 4
Clean the button mushrooms. Finely chop the stems and add them to the pan with the onions and garlic. Slice the mushroom caps about 2-3mm thick and add them to the pan as well. Cook until the mushrooms soften and release their moisture.
Step 5
Add a pinch of ground black pepper to enhance the mushroom’s aroma.
Step 6
Once the mushrooms are tender, pour in 2 cups of heavy cream. (For a lighter sauce, you can substitute half the cream with milk. I usually mix them, but used only cream today as I ran out of milk!) Bring the cream to a gentle simmer, then reduce the heat to low. Avoid boiling vigorously, as this can cause the cream to separate.
Step 7
Add the drained pasta directly to the sauce pan. The starchy pasta water will help emulsify the sauce and achieve the desired consistency. Add a little reserved pasta water if the sauce seems too thick.
Step 8
Season the sauce with 2 pinches of salt and 1.5 Tbsp of grated Parmesan cheese. Stir everything together until the pasta is well coated and the sauce has reached your desired thickness. Serve immediately in a beautiful bowl. Finish with another grind of black pepper and a generous grating of Grana Padano or Parmigiano-Reggiano cheese for an elegant presentation. Enjoy your delicious creamy mushroom pasta!
