Creamy Mushroom Pasta – Healthy and Cheesy

Delicious Creamy and Cheesy Mushroom Pasta that is so easy to 

whip up as a meal. Satisfying and Yummy!

Have you ever whipped up a pasta, tasted it and go WOW this is goodd.. Half wishing you made enough to go around because you already tasted so much of the sauce. That’s when guilt starts to set in and you wish you didnt promise anyone that you’ll whip up Dinner for them!

This Creamy Mushroom Pasta is THAT pasta. I’ve eaten a whole lot of good pastas around the world but honestly nothing beats home cooked pasta. You can add in a little of this and a little of that and nobody will blame you for coming up with a Pasta that does not make sense at all. IF it taste good.

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I’m pretty sure any mushroom lovers will adore this Mushroom Pasta. It has 2 boxes of Button mushrooms in them. I bought a box of Brown Swiss Button Mushroom as well as white button mushroom. I thought it was too much at first but when you start cooking them, they tend to shrink so much. Anyway who agrees that the best part about eating a Mushroom Pasta is to find that there’s mushroom in every twirl or slurp you take. I am in Mushroom heaven.

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This mushroom pasta is on the creamier side. I added in Pasta Cream. You can always opt to add milk in place of Pasta Cream for a lighter pasta or just do away with the cream/milk and make it aglio olio style. I added in some Dried Italian herbs as well as some Paprika powder for heat. Totally optional but it does help enhance the taste a little.

I usually like my pasta with a little cheesy taste. Think Mac and Cheese? The one who came up with this idea of mixing Cheese with Pasta must be a genius. I threw in some Parmesan Cheese to the sauce to help thicken the mixture.  Well, You can always add in different kinds of cheese such as mozzarella, cheddar etc. Oh Anyway talking about Mac and Cheese, I made a Breakfast Mac and Cheese version before and IT WAS THE BOMB!!!

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The longer you cook the mushroom in the sauce, the thicken the sauce gets and the more flavorful your sauce would be. Trick is to always make more sauce so if you happen to be stealing a taste every now and then, you wont end up with having more pasta than sauce. Hope you enjoy the recipe below! You can always make tweaks to it. If you’re not a fan of this, I have a Mentaiko Scallop Pasta version that is equally delicious.

Do comment in the post below or tag me on Instagram: @sherbakes if you attempt your very own mushroom pasta dish.

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Creamy Mushroom Fettuccine

A delicious creamy and cheesy mushroom pasta

Course: brunch, dinner, lunch

Cuisine: Italian

Keyword: creampasta, healthy, mushroom, pasta

Ingredients

• 4 Ounces Fettuccine or your fav pasta
• 200 g White Button Mushroom Sliced
• 1 clove garlic minced
• 1 tbsp dried Italian herb
• 200 g Brown Mushroom Sliced
• 200 g Parmesan Cheese
• 8 Cherry tomato halved
• 200 ml Perfect Pasta Cream I use Emborg Brand
• 100 ml Vegetable Stock Optional
• 2 Tbsp Butter
• Salt to taste
• Black Pepper to taste
• Fresh parsley chopped

Instructions

1. Fill a large pot with water and add a little salt. Bring to boil and cook pasta
2. In a frying pan, add the butter and stir until melted
3. Add in the sliced white and brown mushrooms and sauté until soft
4. Add in the minced garlic and stir well
5. Add in the pasta cream, vegetable stock if using and stir. Let simmer until mushrooms are soft
6. Throw in halved tomatoes, Italian herbs and parmesan cheese
7. Season with Black Pepper and a little salt ( to taste)
8. Drain the pasta from the pot and stir into mushroom cream sauce
9. Add chopped parsley and stir to combine
10. Eat while still hot

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