Creamy Mushroom Pasta

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This Creamy Mushroom Pasta is all about the mushrooms and the creamy sauce. I typically make this with Portobello because that is all I can get fresh daily. When I can get other fresh mushrooms, it elevates this dish to a new level. When you can get others, try maitakes, oyster, shiitakes, and crimini mushrooms.

Course Main Course

Cuisine American, Italian

Prep Time 10

Cook Time 23

Servings people

Calories 705kcal

Ingredients

1 lbs portobello 1" pieces (or a combination) You can always use more mushrooms here; it never hurts anyone.
4 tablespoon olive oil
2 tablespoon butter unsalted
2 each shallots Medium (or other onions if you don't have shallots). I've used yellow onions many times.
2 cloves garlic minced
1 lbs spaghetti or bucatini (its spigettie with a whole in it)
1 cup Parmesan grated, plus more for serving
1 lbs spinach baby spinach if you can get it. The stems arent as bitter.
1 cup chicken broth I use the pasta water and chicken base here.
1 teaspoon pepper black

Instructions

Start the water, boil the pasta according the instructions, with one exception. Boil it two mins less. It will cookin more in the sauce.
Add olive oil and then the butter to a pan that is preheated on high. Fully melt the butter before you add the mushrooms. Once mushrooms are added, add the salt and sugar (optional) and stir. Then let the mushrooms cook, we want a nice brown carmel color on the mushrooms. You wont get this if you move them around too much.
Add teh onion and saute till transulcent, then add the garlic for 30 seconds.
Add the chicken base. Insuring you get all the brown bits from the bottom of the pan.
Lowerthe heat to med, add the cream and chesse.
reduce this for about 5 mins.
Add the pasta, and toss (or sitr) till combined.
Add more chicken broth or pasta water till the the pasta is just covered. and cook for 5 mins.
Add the spinach, and cook till the spinach is just starting to wilt. Remove the pan from the heat, mix an stir.

Nutrition