Leave room to brown.
A small skillet needs mushroom batches, which adds time.
Creamy Mushroom Pasta
Penne with browned mushrooms and a light cream Parmesan sauce. Cook the pasta separately so mushroom browning and sauce thickness stay easier to control.
TOTAL TIMEAbout 35 minutes
SERVES4 servings
YOU'LL NEEDPasta pot, colander and large skillet
Recipe draft · Reviewed editorially, not kitchen tested by us. Prep: about 10 minutes. Cooking: about 25 minutes. Times vary with equipment and ingredient size. Contains wheat and milk. Check packaged ingredients for other allergens.
LET'S MAKE SOMETHING GOOD
One step at a time.
Cook the pasta
Boil penne in salted water following the package timing. Reserve ½ cup (120 ml) cooking water before draining.
WHAT TO LOOK FORTaste a piece near the end; it should not have a hard, chalky core.
Brown the mushrooms
While the pasta cooks, heat oil and butter in a large skillet over medium heat. Add mushrooms and cook for about 10 to 12 minutes, stirring occasionally.
WHAT TO LOOK FORLet released liquid evaporate before expecting browned edges. Work in batches if crowded.
Build the sauce
Lower the heat, add garlic and stir for 30 seconds. Stir in cream and pepper, then simmer gently for about 2 minutes.
WHAT TO LOOK FORGarlic should smell fragrant rather than turn dark.
Toss off the heat
Remove from the heat. Add pasta and Parmesan gradually, tossing with a splash of reserved water. Add more water a tablespoon at a time until lightly coated.
WHAT TO LOOK FORA thin sauce should cling to the penne instead of collecting as a dry paste.
Taste and serve
Adjust salt after adding cheese, fold in optional parsley and divide between four bowls.
WHAT TO LOOK FORServe promptly; pasta continues to absorb sauce while standing.
A LITTLE HELP ALONG THE WAY
Small details that matter.
Grate cheese finely.
Fine shreds melt more evenly when the pan is off direct heat.
KEEP THE IDEAS COMING
Something else to try.
Sheet pan
Sheet pan