Pasta with Portabella Mushrooms in Mustard Sauce
Indulge in the rich, creamy flavors of Pasta with Portabella Mushrooms in Mustard Sauce, a sophisticated yet simple dish perfect for any occasion. Featuring tender pasta coated in a luscious Dijon mustard and Parmesan-infused cream sauce, this recipe highlights the earthy richness of sautéed portabella mushrooms paired with fragrant garlic and a touch of fresh parsley. Ready in just 30 minutes, this elegant meal is perfect for weeknight dinners or entertaining guests. With its combination of simple ingredients and gourmet appeal, this pasta dish promises to satisfy your craving for comfort food with a refined twist. Serve it with a sprinkle of Parmesan and a side of crusty bread for a restaurant-worthy experience at home!
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Recipe Information
Ingredients
- 300 grams Pasta (e.g., penne or fettuccine)
- 300 grams Portabella mushrooms
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 200 milliliters Heavy cream
- 2 tablespoons Dijon mustard
- 50 grams Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 4 liters Water
- 2 teaspoons Salt (for pasta water)
Instructions
Bring 4 liters of water to a boil in a large pot. Add 2 teaspoons of salt to the water and cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
While the pasta cooks, clean the portabella mushrooms using a damp paper towel. Slice them into thin strips.
Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Once the butter has melted, add the minced garlic and sauté until fragrant, about 1 minute.
Add the sliced portabella mushrooms to the skillet. Cook for 6–8 minutes, stirring occasionally, until the mushrooms are softened and golden brown.
Reduce the heat to low and stir in the heavy cream and Dijon mustard. Mix well to combine. Simmer the sauce gently for 2–3 minutes, allowing it to thicken slightly.
Add the grated Parmesan cheese to the sauce and stir until melted and incorporated. Season the sauce with 1 teaspoon of salt and 0.5 teaspoon of freshly ground black pepper. Taste and adjust seasoning as needed.
Add the cooked pasta to the skillet and toss to coat it thoroughly in the sauce. If the sauce is too thick, add a splash of the reserved pasta cooking water to reach your desired consistency.
Sprinkle the chopped parsley over the pasta and give it a final toss. Serve immediately, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
1861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.1 g | 185% | |
| Saturated Fat | 69.1 g | 345% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 8547 mg | 372% | |
| Total Carbohydrate | 90.8 g | 33% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 8.5 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 868 mg | 67% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1290 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
