Pasta with Creamy Mushroom Sauce

Recipe Courtesy of Bell’alimento.


Rather than tossing mushrooms into your next pasta, infuse them directly into your sauce with this versatile recipe from Bell’alimento.

Serves 4


1 pound pappardelle pasta
3 tablespoons olive oil
2 tablespoons unsalted butter
½ onion – minced
1 clove garlic – smashed
8 ounces whole baby bella mushrooms – stems removed and minced, mushroom caps quartered
1 cup heavy whipping cream
Parmigiano Reggiano cheese – grated


  1. Place a large pot of generously salted water onto boil. Cook pasta until al dente. Reserve ¼ cup pasta water. Drain pasta. Set aside.
  2. In a large skillet heat oil and butter over medium heat. Add onion, garlic and minced mushroom stems. Cook for approximately 5-6 until softened. Stir as necessary.
  3. Add mushroom caps, cream and season with salt and pepper. Continue cooking additional 4-5 minutes.
  4. Add cheese and drained pasta. Stir to combine. If sauce is too thick add some of the reserved pasta water.
  5. Garnish with additional cheese if desired.


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