Creamy Mushroom Penne
A comforting, restaurant-quality pasta dish featuring earthy mushrooms sautéed to golden perfection in a velvety, garlic-infused cream sauce.
Ingredients
- •1 lb (450g) penne pasta
- •2 tablespoons unsalted butter
- •1 tablespoon olive oil
- •1 lb (450g) cremini or button mushrooms, thinly sliced
- •3 cloves garlic, minced
- •1 cup (240ml) heavy cream
- •1/2 cup (50g) freshly grated Parmesan cheese
- •1/4 cup fresh parsley, finely chopped
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
Instructions
- 1
Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente.
- 2
While the pasta cooks, heat the butter and olive oil in a large skillet over medium-high heat.
- 3
Add the sliced mushrooms to the skillet and cook undisturbed for 3-4 minutes to develop a deep golden brown color, then stir and cook for another 3 minutes until tender.
- 4
Lower the heat to medium, add the minced garlic, and sauté for 1 minute until fragrant.
- 5
Pour in the heavy cream and bring to a gentle simmer, allowing it to thicken slightly for about 3 minutes.
- 6
Stir in the grated Parmesan cheese until melted and the sauce is smooth.
- 7
Drain the pasta, reserving 1/4 cup of the starchy cooking water, and add the pasta directly into the skillet with the sauce.
- 8
Toss everything together, adding a splash of the reserved pasta water if the sauce is too thick, and season with salt and pepper.
- 9
Garnish with fresh parsley and serve immediately.
💡 Chef tips
- For extra depth of flavor, use a mix of mushrooms like shiitake or oyster alongside the cremini.
- If you want a lighter version, you can substitute half of the heavy cream with full-fat milk or vegetable broth.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; add a splash of water when reheating to loosen the sauce.
✅ How it should turn out
The final dish should feature perfectly al dente pasta coated in a glossy, rich cream sauce with deeply browned, savory mushrooms and a bright, fresh finish from the parsley.