How to Make CREAMY MUSHROOM PASTA Like an Italian
Introducing a vegetarian-friendly dish that you are going to love. This 15-minute creamy mushroom pasta recipe might be meat-free, but thanks to the rich, hearty mushrooms, this dish is incredibly satisfying and guaranteed to hit the spot.
Pastificio Liguori pasta has been used in this recipe, recognised globally for its artisanal quality. This pasta is slowly dried at low temperatures using 100% Italian durum wheat, ensuring that every bite is perfect. If you know me, you know you can trust when I say, the quality of your pasta makes all the difference. Even the birthplace of Pasta Liguori, Gragnano is celebrated as the ‘home of pasta’.
The portobello mushrooms used in this creamy mushroom pasta have a robust umami flavour and substantial texture. The addition of butter enriches the mushrooms and combines beautifully with the garlic, milk and Pecorino cheese to create a light yet surprisingly creamy, sauce.
Blending a portion of mushrooms with a splash of water in a hand blender helps to thicken this sauce allowing it to smother the pasta even more. It’s also ready in less than 15 minutes, so perfect for entertaining or simply your next meat-free Monday.
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INGREDIENTS:
300 g/10.5oz Pastificio Liguori Fettucce pasta
400 g/14 oz mushrooms
2 cloves of garlic minced.
A fresh bunch of parsley chopped.
6 Tbsp Pecorino Romano finely grated.
½ glass of milk
60 g/2oz butter
Extra Virgin Olive Oil EVOO
Salt & Pepper
1 Tbsp sea salt
METHOD:
1. Wash and slice the mushrooms into any shape you prefer.
2. Heat a large pan and add 5 tablespoons of EVOO. Before the oil heats up, add a splash of water to prevent the garlic from burning.
3. Add the crushed garlic and let it cook for about 30 seconds.
4. Once the garlic turns golden, add the mushrooms. Stir well and season with salt and pepper.
5. Add the butter and continue to stir on medium-high heat. Allow the mixture to cook for 10 minutes.
6. Meanwhile, bring 5 litres of water to a boil in a large pot. Once boiling, add 1 tablespoon of sea salt. Gently add the pasta, pushing it down slightly to prevent sticking.
7. Return to the mushrooms, checking if they are ready by gently pressing on them; they should be soft. Be careful to avoid any steam burns.
8. Take a quarter of the cooked mushrooms and transfer them to a blender. Add a splash of EVOO.
9. Blend quickly, then add a splash of milk or water and blend again. Set this mixture aside.
10. Back in the pan, add the chopped parsley to the mushrooms and mix well. Pour in the milk and keep stirring.
11. Once the milk has mostly evaporated, add the blended mushroom cream and stir to combine.
12. Check the pasta. Before straining it, scoop up a mug full of pasta water. Strain the pasta using a colander.
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https://www.vincenzosplate.com/15-min...
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Creamy Mushroom Pasta
0:23 Ingredients of Creamy Mushroom Pasta
1:29 How to Cook Creamy Mushroom Pasta
4:54 Boil Pastificio Liguori Fettucce pasta
5:43 Preparing the Sauce for the Pasta
8:43 Combining Pasta with Creamy Mushroom Sauce
11:53 How to Serve Creamy Mushroom Sauce
12:44 Time to Eat the Creamy Mushroom Pasta, E ora si Mangia
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
