Creamy Mushroom Pasta Recipe

This creamy white sauce mushroom pasta is a feast on its own. The pan-fried mushrooms wrapped around the pieces of silken linguine pasta, coated with milky, cheesy sauce with a drizzle of fresh herbs …OMG, that tastes you straight up to the Pasta heaven! It is an indulging flavor which is utterly pleasing to the palate. The pasta bowl is a wholesome meal on its own, if you have a hearty appetite like certain Boy here has, pair the pasta with toasted garlic bread or soft boiled eggs. I personally am a big fan of ‘less ingredient great taste’ recipes and The Italian’ cuisine. Italian and Indian flavors are like first cousins. The best part is, everything that goes into mushroom pasta is easily available even in small towns. So, if you have not tried out this before, because an overwhelmingly long list of ingredients, try this pasta recipe with mushrooms. You will be surprised why you haven’t tried it earlier. It is super easy to make, flavourful and creamy you can prepare it in 20 minutes! This will be your best 20 minutes on any pasta dish. Hardly a time you can’t afford to spend for a satisfying meal like this, right! I generally buy fresh mushroom from the market but the dried ones are equally good. You can easily get the button mushroom from nearby superstore. Why only button mushrooms the other day I spotted oyster mushrooms and fresh portobello mushrooms which I used in making a stir fry to go with fried rice and portobello burgers.

The mushroom can be the star ingredient in dishes like Za’atar spiced Mushrooms, mushroom pizza, lasagna, fried mushroom on a toast and many more. In this recipe, I added a pinch of mustard powder to make the sauce for pasta! The amalgamation of mustard with Cheddar and Parmesan cheese is “Oh my!” amazing. I used linguini pasta to make this pasta recipe, you can use your favorites. Spaghetti, tortellini or butterfly all work great with mushrooms and white pasta sauce.

How to Make Perfect Pasta with Mushroom

To check if the pasta is perfectly boiled, fish out a strand of pasta and take a bite. The pasta should be slightly chewy. If you overcook it might lead to a mushy mess. Do not do a cold water rinse to the boiled pasta as it takes away the starchiness which helps stick the sauce with it. Add some oil/butter to the boiled pasta to avoid them sticking together. When I saute the mushrooms, I put some olive oil along with butter. This way the butter does not burn plus the mushrooms tend to soak olive oil lesser than butter.