Creamy Mushroom Pasta
Bowtie-shaped farfalle, sliced cremini mushrooms, garlic, cream, and Parmesan make a stovetop pasta with a pale sauce that clings to every piece. Browning the mushrooms before adding the garlic gives them time to release their moisture and develop lightly browned edges.
Use a wide skillet so the mushrooms brown instead of steam. Finish the slightly undercooked farfalle in the sauce, adding reserved pasta water a little at a time to keep the coating smooth and supple. Makes 4 servings; allow about 10 minutes to prepare and 25 minutes to cook.
Ingredients for Creamy Mushroom Pasta
- 12 ounces dried farfalle (bowtie pasta) (340g)
- 1 pound fresh cremini mushrooms, cleaned and sliced (450g)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, finely minced
- 1 cup heavy cream
- 3/4 cup finely grated Parmesan (75g), plus more for serving if desired
- Kosher salt, for the pasta water and to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- Up to 1 cup reserved pasta water, as needed
Button mushrooms can replace the cremini. Grate the Parmesan from a block for a smoother finish.
How to Make Creamy Mushroom Pasta
- Prepare the ingredients: Wipe the mushrooms with a damp paper towel rather than soaking them, then slice them evenly. Mince the garlic and grate the Parmesan.
- Boil the farfalle: Bring a large pot of well-salted water to a boil. Cook the pasta according to the package directions, checking at the earliest suggested al dente time. Drain when it is just shy of al dente, reserving at least 1 cup of pasta water first.
- Brown the mushrooms: Heat the olive oil in a 12-inch skillet over medium-high heat. Add the mushrooms in a roomy layer and cook uncovered, letting them sit briefly between occasional turns. Start checking after about 6 minutes; continue until their released moisture has mostly evaporated and the slices have lightly browned edges, about 8 to 12 minutes or longer if cooking in batches. If they overlap heavily, brown them in batches and return them all to the skillet before continuing.
- Add the garlic and butter: Reduce the heat to medium. Add the butter and garlic and stir for 30 to 60 seconds, until the garlic is fragrant but not browned. Season lightly with salt and the black pepper.
- Simmer the cream: Stir in the cream and reduce the heat to medium-low. Simmer gently for 3 to 4 minutes, until slightly thickened but still pourable. Avoid a hard boil.
- Finish the pasta: Add the farfalle and toss to coat. Reduce the heat to low or turn it off, then add the Parmesan while tossing. Add reserved pasta water a few tablespoons at a time until the sauce looks glossy and coats the bowties without becoming pasty. Toss just until the pasta reaches al dente, about 1 to 3 minutes.
- Season and serve: Taste before adding more salt, since the Parmesan is salty. Adjust the pepper and divide among shallow bowls, keeping the mushroom slices visible throughout. Serve promptly, with extra Parmesan if desired.
How to Brown the Mushrooms
If the mushrooms look pale and liquid is still collecting in the skillet, give them more time before adding the garlic. Pan size and mushroom moisture affect how quickly they brown. A crowded skillet may need batches; the goal is evaporated moisture and browned patches, not a fixed number of minutes.
How to Keep the Sauce Smooth
Finely grated Parmesan melts more evenly when added over low or off heat. Toss in pasta water gradually: the sauce should cling to the farfalle but still move easily as you stir. If it thickens while the pasta finishes cooking, add another small splash of the reserved water. Serve as soon as the pasta is al dente, because the sauce continues to thicken as it stands.
Storing and Reheating Leftovers
Refrigerate leftovers promptly in an airtight container and use within 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring in a splash of water or milk to loosen the sauce.
Freezing is not recommended for the best texture. The farfalle may soften, and the cream sauce may lose its smooth consistency.
Nutrition Information
Approximate nutrition per serving, based on 4 servings: 700 calories, 23g protein, 37g fat, and 69g carbohydrates. Approximate nutrition per 100g: 190 calories, 6g protein, 10g fat, and 18g carbohydrates. Values are estimates and vary with the ingredients and final portion weight.
Equipment
- Large pot
- 12-inch skillet
- Colander
- Grater
Ingredients
For the Pasta
- 12 ounces dried farfalle (bowtie pasta) (340g)
- Kosher salt, for the pasta water
For the Sauce
- 1 pound fresh cremini mushrooms, cleaned and sliced (450g)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, finely minced
- 1 cup heavy cream
- 3/4 cup finely grated Parmesan (75g), plus more for serving if desired
- Kosher salt, to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- Up to 1 cup reserved pasta water, as needed
Instructions
- Wipe the mushrooms with a damp paper towel and slice them evenly. Mince the garlic and grate the Parmesan.
- Bring a large pot of well-salted water to a boil. Cook the farfalle according to the package directions, checking at the earliest suggested al dente time. Drain when just shy of al dente, reserving at least 1 cup of pasta water.
- Heat the olive oil in a 12-inch skillet over medium-high heat. Add the mushrooms in a roomy layer and cook uncovered, turning occasionally, until their moisture mostly evaporates and they have lightly browned edges, about 8 to 12 minutes. Brown in batches if needed, then return all the mushrooms to the skillet.
- Reduce the heat to medium. Add the butter and garlic and stir for 30 to 60 seconds, until fragrant but not browned. Season lightly with salt and black pepper.
- Stir in the cream and reduce the heat to medium-low. Simmer gently for 3 to 4 minutes, until slightly thickened but still pourable.
- Add the farfalle and toss to coat. Reduce the heat to low or turn it off, then add the Parmesan while tossing. Add pasta water a few tablespoons at a time until the sauce is glossy and coats the pasta. Toss for 1 to 3 minutes, until the farfalle reaches al dente.
- Taste and adjust the salt and pepper. Divide among bowls and serve promptly with extra Parmesan if desired.
Tips
- Use a wide skillet and avoid crowding the mushrooms so they brown instead of steam.
- Give the mushrooms more time if they are pale or liquid is still collecting in the skillet.
- Add finely grated Parmesan over low or off heat so it melts evenly.
- Add reserved pasta water gradually to keep the sauce smooth and supple.
Variations
- Button Mushroom Pasta: Replace the cremini mushrooms with button mushrooms.