Name: Creamy Mushroom Pasta
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 3 tbsp. extra-virgin olive oil -; 3/4 c. chopped pecans -; 2 sprigs fresh rosemary (optional) -; 1 tsp. lemon zest -; 3 tbsp. butter -; 1 lb. mixed mushrooms, such as maitake, shiitake, cremini, or oyster, torn or sliced into bite-sized pieces -; Kosher salt -; Freshly ground black pepper -; 1 lb. pasta, such as rigatoni -; 1 large shallot, finely chopped -; 1/2 c. chopped fresh parsley, divided -; 1/2 c. dry white wine -; 3/4 c. heavy cream -; 1/2 c. freshly grated Parmesan, plus more for serving -; 2 tbsp. lemon juice (from 1 lemon) -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Mushroom Pasta

1. 3 tbsp. extra-virgin olive oil -

2. 3/4 c. chopped pecans -

3. 2 sprigs fresh rosemary (optional) -

4. 1 tsp. lemon zest -

5. 3 tbsp. butter -

6. 1 lb. mixed mushrooms, such as maitake, shiitake, cremini, or oyster, torn or sliced into bite-sized pieces -

7. Kosher salt -

8. Freshly ground black pepper -

9. 1 lb. pasta, such as rigatoni -

10. 1 large shallot, finely chopped -

11. 1/2 c. chopped fresh parsley, divided -

12. 1/2 c. dry white wine -

13. 3/4 c. heavy cream -

14. 1/2 c. freshly grated Parmesan, plus more for serving -

15. 2 tbsp. lemon juice (from 1 lemon) -

How to cook deliciously - Creamy Mushroom Pasta

1. Stage

In a large, high-sided skillet, heat oil over medium heat until shimmering. Add pecans and rosemary if using and cook, stirring frequently, until nuts are golden, about 3 minutes. Transfer to a medium heat-proof bowl; toss with lemon zest and a pinch of salt.

2. Stage

Wipe out skillet, return to heat, and add butter. Once melted, add mushrooms, a large pinch of salt, and a few cranks of black pepper; stir to combine. Cover and let liquid release from mushrooms, about 5 minutes. Uncover and cook, stirring occasionally, until mushrooms are golden all over and no liquid remains, 3-5 minutes more.

3. Stage

Meanwhile, boil pasta in a large pot of boiling salted water until al dente. Reserve 1 cup pasta water and drain.

4. Stage

To the skillet with the mushrooms, add shallot and ¼ cup parsley. Cook, stirring until fragrant, 1 to 2 minutes.

5. Stage

Add white wine and cook until evaporated, 3 to 4 minutes, then add pasta, cream, and ½ cup of the pasta water. Cook, tossing frequently, until sauce has thickened slightly, about 3 minutes. Remove from heat and fold in parmesan, lemon juice and remaining parsley. Season to taste with salt and pepper.

6. Stage

Serve topped with fried pecans and more parmesan.