Whenever I have Chestnut Champignon (or more commonly known as Cremini mushrooms) in my fridge, I have to make this mushroom pasta at least once! Mushrooms and cream are a heavenly pair and this pasta dish is so quick and easy to make that will soon become your favorite go-to meal!
This is one of those dishes that I can make with complete confidence as I made it already 100 times before. It’s great for a dinner party or for the Holiday table. It can easily feed a crowd and it takes less than 30 minutes to make it!
I love eating pasta for lunch, is just what I’m used to (carbs for life!). But sometimes I don’t have the time nor the inspiration to cook a fancy pasta dish. So this mushroom pasta is one of the go-to easy meal I’ll cook. I practically always have mushrooms in my fridge anyway.
What are Cremini Mushrooms?
The Cremini mushroom, or Chestnut Champignon, is just as common as the white one although is not so commonly used. From the moment I tasted it for the first time, I immediately revalued it and I use it much more often since. They have a light brown layer outside and has a nutty flavor that goes perfectly with pasta. The flavor is more intense and aromatic than the common Champignon, which makes it the star of the dish.
Check out this link if you want to learn more about Cremini mushrooms.
If you cannot find Cremini in your area you can, of course, use the classic Champignon or any other mushroom of your choice.
If you like this recipe, try also these other recipes with mushrooms:
- White Lasagna with Wild Mushrooms and Zucchini
- Mushroom and Zucchini Pesto Pasta Bake
- Porcini Mushroom Ravioli with Pumpkin sauce
Creamy Mushroom Pasta
- 2 cups dried Pasta
- 1 1/2 cup Cremini mushrooms
- 1/3 cup Cream
- Fresh Parsley
- Olive Oil
- 2 cloves Garlic
- 1/4 cup White Wine
- Black Pepper
- Clean the mushrooms and finely chop them. If you like, you can leave about 1/3 of the mushrooms in slices.
- Drizzle a pan with olive oil and add the cloves of garlic peeled and cut in half. When they starts to fizzle, add the mushrooms and let them cook until they start to brown.
- In the meanwhile cook the pasta in a large pot of boiling salted water.
- Brown the mushrooms until they released all their liquid then add the white wine. Let the alcohol evaporate and let mushrooms absorb the rest, then add the cream and turn the heat to low. If too dense, you can also add a splash of water.
- Season with salt and papper to taste.
- Drain the pasta al dente and add it to the mushroom and cream sauce.
- Serve on a plate and sprinkle with fresh chopped parsley.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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