Creamy Mushroom Penne
A rich, comforting pasta dish featuring earthy mushrooms smothered in a velvety garlic and parmesan cream sauce.
Ingredients
- •1 lb penne pasta (454g)
- •3 tablespoons unsalted butter
- •1 tablespoon olive oil
- •1 lb mixed mushrooms (cremini and button), sliced (450g)
- •3 cloves garlic, minced
- •1 small yellow onion, finely diced
- •1 cup heavy cream (240ml)
- •1/2 cup grated Parmesan cheese (50g)
- •1/2 cup pasta cooking water (120ml)
- •2 tablespoons fresh parsley, chopped
- •Salt and freshly ground black pepper to taste
Instructions
- 1
Bring a large pot of salted water to a boil, add the penne pasta, and cook according to package instructions until al dente.
- 2
Reserve half a cup of pasta water before draining the penne.
- 3
Heat the olive oil and butter in a large skillet over medium-high heat.
- 4
Add the sliced mushrooms and cook without disturbing for 3 to 4 minutes until golden brown, then stir and cook for another 3 minutes.
- 5
Reduce the heat to medium, add the diced onion and minced garlic, and sauté for 3 minutes until translucent and fragrant.
- 6
Pour in the heavy cream, bring to a gentle simmer, and let it thicken slightly for about 3 minutes.
- 7
Stir in the grated Parmesan cheese until melted and smooth, creating a rich sauce.
- 8
Add the drained penne pasta directly into the skillet with the mushroom cream sauce.
- 9
Toss everything together, adding splashes of the reserved pasta water as needed to coat the pasta evenly.
- 10
Season with salt and freshly ground black pepper, garnish with chopped fresh parsley, and serve immediately.
💡 Chef tips
- For extra depth of flavor, use a mix of wild mushrooms like shiitake or portobello alongside standard cremini.
- Always reserve your pasta water before draining; the starched water is the secret to binding the cream sauce smoothly to the penne.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat gently on the stovetop with a splash of milk or cream to restore the creamy texture.
✅ How it should turn out
The finished dish should feature perfectly al dente pasta coated in a glossy, savory cream sauce brimming with tender, browned mushrooms and a rich garlic-parmesan aroma.