If you’re a fan of mushrooms, you’ll love this creamy mushroom pasta. So simple to pull together and so delicious. I used combination of white and cremini mushrooms and added arugula as I had some on-hand. Add your favorite greens or feel free to omit!
Creamy Mushroom Pasta
1/2 box spaghetti
1/2 lb mushrooms, sliced
1 Tablespoon oil
1 Tablespoon butter
salt and pepper
1/4 onion or 2 shallots, chopped
2 garlic cloves, minced
1/2 cup heavy cream or coconut milk
1/4 cup grated parmesan
1/4 cup sun dried tomatoes. sliced
Optional greens: arugula, spinach or kale
Garnish: parmesan or parsley
Cook pasta in salted water according to package directions for al dente.
Meanwhile, heat oil and butter in a large skillet or pot. Add the sliced mushrooms in a single layer and cook on both sides until browned, about 4 minutes. Sprinkle some salt and pepper and stir to combine. Set aside.
Add the onions and sauté for about 2 minutes. Add garlic and sauté for about 20 seconds. Add the heavy cream and parmesan and bring to a simmer.
Add cooked pasta, about 1/4 cup of the pasta water, mushrooms and sun dried tomatoes and toss together. Cook for 2 minutes, tossing frequently adding more heavy cream or pasta water for a creamier sauce. . Toss in optional greens. Taste and add salt, pepper, or parmesan to taste.
Top with optional garnish