{"id":3971,"date":"2025-02-21T10:56:35","date_gmt":"2025-02-21T09:56:35","guid":{"rendered":"https:\/\/www.pastaliguori.com\/?post_type=recipes&p=3971"},"modified":"2025-03-04T17:16:49","modified_gmt":"2025-03-04T16:16:49","slug":"15-minute-creamy-mushroom-pasta","status":"publish","type":"recipes","link":"https:\/\/www.pastaliguori.com\/au\/recipes\/15-minute-creamy-mushroom-pasta\/","title":{"rendered":"15-minute Creamy Mushroom Pasta"},"content":{"rendered":"
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A luxurious Creamy Mushroom Pasta that marries the earthy richness of portobello mushrooms with the sharpness of Pecorino Romano. Saut\u00e9ed in butter and garlic, the mushrooms meld into a velvety sauce. This quick, vegetarian delight offers a taste of Italian indulgence perfect for any weeknight.<\/p>\n\n<\/div>\n <\/div>\n\n<\/div>\n\n\n

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Ingredients<\/h2>\n\n\n\n
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SERVES 4<\/strong><\/strong><\/p>\n\n\n

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300g Fettucce Pasta Liguori<\/p>\n\n\n

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400g Mushrooms<\/p>\n\n\n

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2 Cloves of garlic - minced<\/p>\n\n\n

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Bresh bunch of parsley chopped<\/p>\n\n\n

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6 Tbsp Pecorino Romano - finely grated<\/p>\n\n\n

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\u00bd Glass of milk<\/p>\n\n\n

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60g Butter<\/p>\n\n\n

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Extra Virgin Olive Oil - EVOO<\/p>\n\n\n

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Salt and pepper<\/p>\n\n\n

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1 Tbsp Sea salt<\/p>\n\n\n

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PREPARATION<\/strong><\/mark>: <\/p>\n\n\n\n

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  1. Wash and slice the mushrooms into any shape you prefer.<\/li>\n\n\n\n
  2. Heat a large pan and add 5 tablespoons of EVOO. Before the oil heats up, add a splash of water to prevent the garlic from burning.<\/li>\n\n\n\n
  3. Add the crushed garlic and let it cook for about 30 seconds.<\/li>\n\n\n\n
  4. Once the garlic turns golden, add the mushrooms. Stir well and season with salt and pepper.<\/li>\n\n\n\n
  5. Add the butter and continue to stir on medium-high heat. Allow the mixture to cook for 10 minutes.<\/li>\n\n\n\n
  6. Meanwhile, bring 5 litres of water to a boil in a large pot. Once boiling, add 1 tablespoon of sea salt. Gently add the pasta, pushing it down slightly to prevent sticking.<\/li>\n\n\n\n
  7. Return to the mushrooms, checking if they are ready by gently pressing on them; they should be soft. Be careful to avoid any steam burns.<\/li>\n\n\n\n
  8. Take a quarter of the cooked mushrooms and transfer them to a blender. Add a splash of EVOO.<\/li>\n\n\n\n
  9. Blend quickly, then add a splash of milk or water and blend again. Set this mixture aside.<\/li>\n\n\n\n
  10. Back in the pan, add the chopped parsley to the mushrooms and mix well. Pour in the milk and keep stirring.<\/li>\n\n\n\n
  11. Once the milk has mostly evaporated, add the blended mushroom cream and stir to combine.<\/li>\n\n\n\n
  12. Check the pasta. Before straining it, scoop up a mug full of pasta water. Strain the pasta using a colander.<\/li>\n\n\n\n
  13. Transfer the pasta to the pan. Use tongs to mix, adding reserved pasta water if the mixture seems dry.<\/li>\n\n\n\n
  14. Once you achieve a nicely balanced moisture level, toss the pasta. Turn off the heat, sprinkle Pecorino Romano on top, and quickly stir. Toss again to ensure all ingredients are well incorporated.<\/li>\n<\/ol>\n\n\n
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      Vincenzo's tip<\/strong><\/mark>
      Avoid cramming your mushrooms into a too-small pan; they\u2019ll steam rather than sear. Use a large pan and crank it up to medium-high heat to get that gorgeous golden sear\u2014remember, more colour means more flavour!<\/p>\n\n\n

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