Creamy Mushroom Pasta
This creamy mushroom pasta is rich, comforting, and loaded with umami. Sautéed mushrooms, garlic, and shallots are simmered in a velvety parmesan cream sauce that clings perfectly to radiatori pasta. It’s a simple, restaurant-quality dish made in under 30 minutes — cozy, earthy, and insanely satisfying.
Ingredients
- 300 g dry pasta (radiatori)
- 1 lb steak
- 2 cups chopped mushrooms
- 4 cloves garlic (sliced)
- 1 small yellow onion
- 1 cup white wine (optional)
- 200 g heavy cream
- 1 cup parmesan cheese
- 2 tbsp butter
- parsley & thyme
Instructions
- Salt your steaks on each side.1 lb steak
- Sear on a high heat pan and baste with butter until cooked to your desired doneness. Set aside to rest.
- Begin cooking your pasta in a pot of salted water.300 g dry pasta
- Into the same pan that you cooked your steak, add your chopped mushrooms, onions, and garlic. Stir 5 minutes.2 cups chopped mushrooms, 4 cloves garlic, 1 small yellow onion
- Deglaze with white wine, and continue to cook for 5 minutes until reduced.1 cup white wine
- Add heavy cream and grated parmesan. Bring to a simmer.200 g heavy cream, 1 cup parmesan cheese
- Add your cooked pasta into the sauce and let it simmer until the sauce is to your desired consistency. Add pasta water to adjust.
- Top with some more butter, parsley and thyme.2 tbsp butter, parsley & thyme
- Serve with the sliced steak.
