Creamy Mushroom Pasta
Creamy mushroom pasta is easy 20-minute comfort food full of rich and savory umami flavors. It is comforting and perfect for weeknight dinner.
Servings: 6 cups
Calories: 366kcal
Cost: $5
Ingredients
- 1 ( 8oz.) cooked pasta I used gluten free penne
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter use plant based for vegan
- 1 ( 8 oz.) mushrooms I used cremini mushrooms sliced thin
- 3 cloves garlic minced
- ⅓ cup dry white wine optional
- ½ teaspoon Italian Seasoning Mix
- ½ teaspoon Dejon Mustard
- ⅛ teaspoon ground nutmeg
- 1½ cup evaporated milk or use coconut cream for vegan
- Salt & pepper to taste
Optional Garnishes
- 2 Tablespoon Fresh thyme or basil chopped
- ⅛ teaspoon Red chili flakes
- Freshly ground black pepper
- ¼ cup Parmesan Cheese , grated or use nutritional yeast for vegan
Instructions
- In a large pot, boil salted pot of water for the pasta and cook it al dente according to package directions. Reserve some carb- rich pasta cooking water to use in the sauce.
- Meanwhile, add the oil and butter to a skillet over medium-high heat. Add the mushrooms and garlic to the pan and sauté for about 5 minutes, stirring often, until the mushrooms release most of their water.
- Add the wine, Italian seasoning and Dijon mustard to the pan. Stir until it becomes a smooth paste. Stir in the evaporated milk. Let it come to boil. Then reduce the heat and cook for a few more minutes until the sauce has thickened up a bit. Season sauce with ground nutmeg, salt & pepper.
- Add the cooked pasta to the sauce. Add ¼ cup pasta water to the sauce. Toss well so the sauce coats the pasta. Garnish with fresh chopped herbs, crushed red chili flakes and black pepper and parmesan and serve. Bon Appetite!
How to Make Creamy Mushroom Pasta in Instant Pot
- Start the Instant Pot on SAUTE mode and add butter and oil. Once oil is heated, add mushrooms and garlic. Sprinkle pinch of salt and let them cook until mushrooms start to release the water. (3-5 minutes)
- Once mushrooms have browned, cancel SAUTE. Remove cooked mushrooms and set them aside.
- Add water and deglaze the pot by scrapping the bits stuck at the bottom. Make sure nothing is stuck at the base. Add uncooked pasta. and equal amount of water to cover the pasta.
- Add the wine, Italian seasoning and Dijon mustard to the pan. Stir until it all mixes well. Close the lid. Valve at SEALING.
- Check the cooking time mentioned on the pasta box. Now press MANUAL or PRESSURE COOK and choose half of cooking time suggested on the box. (usually 4-5 minutes)
- Once Instant pot finishes cooking and goes to KEEP WARM timer, wait for 5 minutes and then release the leftover pressure by moving the valve from SEALING to VENTING. After the silver pin drops, open the lid.
- Stir in sautéed mushrooms, evaporated milk and nutmeg. Add salt and pepper. Gently mix everything well together. Garnish with fresh chopped herbs, crushed red chili flakes and black pepper and parmesan and serve. Bon Appetite
Notes
If you want to avoid wine, add 1 tablespoon of apple cider vinegar or lemon juice instead.
I absolutely love adding a pinch of ground nutmeg to all my creamy dishes. Nutmeg adds an extra earthy element to flavor depth. All you need is ⅛ teaspoon but you will love the lingering flavor.. do try it.
Save the pasta water. Since sauce thickens quickly, adding ¼ cup carb rich water helps to keep it moist.
Also I like cooking mushrooms in the sauce. They soak up the sauce adding extra richness to every bite.
Nutrition
Serving: 1cup | Calories: 366kcal | Carbohydrates: 58g | Protein: 7g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Sodium: 84mg | Fiber: 2g | Sugar: 27g