Creamy Porcini Mushroom Pasta

Spaghetti with porcini mushroom cream sauce. A great dinner recipe that takes only 15 minutes to prepare. 

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I’m sharing an easy and quick recipe that would be brilliant for dinner any night of the week. This creamy porcini mushroom pasta is one of my family’s favourite savoury recipes. I love using porcini mushrooms because they have a unique earthy and slightly nutty flavour. A small amount of porcini goes a very long way and just a couple of small handfuls transform this simple cream sauce into something extra special! Porcini are delicious in all kinds of Italian recipes, such as risotto, broths and soups and sauces.

I love making this dish on busy weeknights when I don’t have the energy or time to cook something extravagant for dinner because it takes hardly any time at all to prepare.

The recipe serves 4 very hungry people or 6 for a lighter meal or starter portion. It’s rich, comforting and perfect meal for all seasons! Just make sure you cook your pasta until it’s al dente (it should have bite and be slightly firm) and don’t forget to serve the dish with lashings of freshly grated Parmesan and chopped parsley.

(Serves 4-6)

Ingredients:

400-500g dried spaghetti or any other pasta shape

Knob of butter

Good drizzle of olive oil

1 small shallot or onion, finely diced

1 clove of garlic, minced

25g dried porcini mushrooms

300ml double cream

Salt and black pepper, to taste

Method:

  1. Place the dried porcini in a small bowl and pour over 200ml of boiling water. Allow them rehydrate for 5 minutes.
  2. Cook your pasta according to the packet instructions.
  3. Heat the butter and oil in a large frying pan or saucepan. Sauté the diced shallot/onion until it’s soft and has become transparent.
  4. Drain the porcini from the mushroom stock and set the liquid aside. Finely chop the drained porcini and add to the pan. Add the mushroom stock and simmer for 1-2 minutes until the stock has slightly reduced.
  5. Turn the heat down to low and add the cream. Allow the cream to simmer for a few minutes until it has thickened. Finally, add the drained pasta to sauce and toss to coat. At this point I like to toss through a nice handful of grated Parmesan. It adds gorgeous salty flavour! Serve immediately.

Recipe Notes:

  • For my original recipe posted in Mar 2014, I used homemade pasta. Fresh or dried pasta can be used.
  • I recommend cooking the pasta until it’s al dente, so a few minutes less than the packet instructions advise.
  • You can serve the sauce with pasta or gnocchi if preferred.

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 Enjoy!

jess

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51 thoughts on “Creamy Porcini Mushroom Pasta

  1. This is absolutely wonderful, Jessica! I’m always so impressed by people who make their own pasta. I’ve had a pasta machine stuck in my cupboard for literally years and have yet to try it out. It sort of scares me! What a wimp; I’ll have to change that! As for pappardelle, did you know that it comes from the verb ‘to gobble up’ in Italian? This pasta is one of my favourites too and a creamy mushroom sauce is possibly my all-time favourite!

  2. How fantastic! You make pasta sound so easy 🙂 I’ve always thought about making it, too. Love the porcini sauce here, too! Beautiful.

  3. I love the idea of making your own pasta. I have never attempted to make it myself. I am loving this combination of the pasta with mushrooms. Sounds absolutely delicious Jessica!

  4. You’re so good at making fresh pasta! I’m Italian… I can see this dish is 100% Italian. It looks better than the last Pappardelle I had in a trattoria in Italy. I like that your made the pasta sheet so thin because it always becomes thicker when cooked. Excellent recipe!

  5. Beautiful pasta and great little porcini sauce too. 2 years ago I took a cooking class that ended up being a private lesson with just myself and learned how to make pasta hand rolled by a sweet little grandma in Florence. She only spoke Italian but when it comes to food not a lot of words are needed. One of the best experiences ever. The eggs in Italy are huge so when I came back to HK I needed to adjust my recipe for US XL size eggs.

  6. This is awesome, Jess!! I absolutely love making my own homemade pasta, and your post reminds me that I should make some again soon. It’s been too long! I’ve never made homemade pappardelle, though. This looks delicious!

  7. Definitely porcini sauce, together with carbonara, is one of those things I always crave for when pasta is mentioned. Your fresh homemade pappardelle looks simply irresistible. After reading your post I’m ready to have my second dinner today 😉
    Have a lovely week, Jess!
    PS I like my pasta with tons of parmesan cheese on top of it as well 😉

  8. This looks divine! I keep thinking about making fresh pasta, but have not got round to it yet… Pinning again! x Mel

  9. Homemade pasta has been on my list to try forever … I just never seem to go for it! This looks absolutely wonderful – and with all those mushrooms, so perfect!

  10. I can never pass up this dish at Italian restaurants. Even though I usually feel sick afterwards from the cream. It’s such a rich and delicious pasta dish. I haven’t made my own pasta in ages.- slacker!

  11. Just gorgeous! I adore homemade pasta, but I honestly don’t think I’ve made it since cooking school … sad, huh?!?! This looks absolutely amazing – I totally wish I had a big bowl full right now (for breakfast … no kidding! :D)! Love the beautiful ingredient photos!

  12. Jessica! This looks amazing. I have made ravioli before, but I have yet to make pappardelle. I love the process, especially if I have a little wine to sip on 😉 Again, great pictures!!

  13. I LOVE this dish– I am making it ASAP!! Your pasta is gorgeous!! I have a fettuccine cutting attachment for my pasta machine, and usually make that. You have me wondering why I haven’t made pappardelle when we love it so much! Beautiful!

  14. Pingback: Creamy Mushroom Pappardelle | thebrookcook

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