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    Mushroom Pasta

    2 servings

    servings

    10 minutes

    active time

    20 minutes

    total time
    Start Cooking

    Ingredients

    200g / 7 oz short pasta like orecchiette, penne, macaroni (Note 1)

    160g/6 oz long pasta - spaghetti, fettucine (Note 1)

    400g / 14 oz mushrooms (, sliced 1/2 cm / 1/5" thick, Note 2)

    50g / 3 tbsp unsalted butter (, separated)

    1 tbsp olive oil

    2 garlic cloves (, finely minced)

    1/2 tsp each salt and pepper

    1/2 cup freshly grated parmesan cheese (or 1/4 cup store bought grated)

    Parsley (, finely chopped)

    Parmesan cheese (, grated)

    Directions

    Pasta

    Bring a large pot of salted water to the boil. Add the pasta into the pot when you start cooking the mushrooms.

    Cook pasta per packet instructions minus 1 minute. RESERVE 1 mugful of pasta cooking liquid, then drain pasta.

    Mushrooms

    Melt half butter and all oil in a large skillet over heat.

    Add mushrooms and cook until water has leeched then evaporated, and the mushrooms start to turn golden around edges - around 5 minutes.

    Halfway through cooking, add salt & pepper.

    Add garlic and remaining butter, cook for 2 minutes until mushrooms and garlic are golden.

    Add pasta, about 3/4 cup of reserved pasta water and parmesan. Toss gently or until water reduces and thickens into a saucy glaze that coats the pasta. If the pasta dries out, add more pasta water.

    Taste and add more salt and pepper if needed.

    Remove from stove and serve immediately, garnished with fresh parsley and parmesan cheese.

    Nutrition

    Serving Size

    352 g

    Calories

    583 kcal

    Total Fat

    26.7 g

    Saturated Fat

    12.2 g

    Unsaturated Fat

    -

    Trans Fat

    -

    Cholesterol

    121 mg

    Sodium

    352 mg

    Total Carbohydrate

    64.9 g

    Dietary Fiber

    2.4 g

    Total Sugars

    4.2 g

    Protein

    25.5 g

    2 servings

    servings

    10 minutes

    active time

    20 minutes

    total time
    Start Cooking

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    Ingredients

    200g / 7 oz short pasta like orecchiette, penne, macaroni (Note 1)

    160g/6 oz long pasta - spaghetti, fettucine (Note 1)

    400g / 14 oz mushrooms (, sliced 1/2 cm / 1/5" thick, Note 2)

    50g / 3 tbsp unsalted butter (, separated)

    1 tbsp olive oil

    2 garlic cloves (, finely minced)

    1/2 tsp each salt and pepper

    1/2 cup freshly grated parmesan cheese (or 1/4 cup store bought grated)

    Parsley (, finely chopped)

    Parmesan cheese (, grated)

    Directions

    1

    Pasta

    2

    Bring a large pot of salted water to the boil. Add the pasta into the pot when you start cooking the mushrooms.

    3

    Cook pasta per packet instructions minus 1 minute. RESERVE 1 mugful of pasta cooking liquid, then drain pasta.

    4

    Mushrooms

    5

    Melt half butter and all oil in a large skillet over heat.

    6

    Add mushrooms and cook until water has leeched then evaporated, and the mushrooms start to turn golden around edges - around 5 minutes.

    7

    Halfway through cooking, add salt & pepper.

    8

    Add garlic and remaining butter, cook for 2 minutes until mushrooms and garlic are golden.

    9

    Add pasta, about 3/4 cup of reserved pasta water and parmesan. Toss gently or until water reduces and thickens into a saucy glaze that coats the pasta. If the pasta dries out, add more pasta water.

    10

    Taste and add more salt and pepper if needed.

    11

    Remove from stove and serve immediately, garnished with fresh parsley and parmesan cheese.