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Garlic Herb Mushroom Pasta Recipe

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4.2 from 44 reviews

  • Author: Sky
  • Total Time: 25 mins
  • Yield: 2 large servings or 3-4 smaller servings
  • Diet: Vegetarian

Description

This Garlic Herb Mushroom Pasta is a quick and elevated weeknight main dish that combines sautéed cremini mushrooms with aromatic garlic and fresh herbs, all tossed in a light, creamy cashew sauce. Perfect for those looking for a dairy-free yet indulgent pasta experience, this recipe is easy to prepare and satisfying, with the option to swap cashew cream for regular cream if preferred.

Ingredients

Main Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 16 ounces cremini mushrooms, de-stemmed and sliced
  • 8 ounces spaghetti, plus ⅓ cup reserved pasta water
  • 2 garlic cloves, minced
  • ¼ cup dry white wine (such as chardonnay or pinot grigio)
  • ¼ to ⅓ cup cashew cream (see below)
  • ⅓ cup chopped fresh tarragon
  • ⅓ cup chopped fresh chives
  • ⅓ cup shaved Parmigiano Reggiano cheese
  • Sea salt and freshly ground black pepper, to taste

Cashew Cream Ingredients

  • ⅓ cup raw cashews
  • ½ cup water
  • ½ clove garlic (a small one)
  • ½ teaspoon fresh lemon juice
  • ¼ teaspoon dijon mustard
  • ⅛ teaspoon sea salt

Instructions

  1. Make the Cashew Cream: Blend together raw cashews, water, garlic, lemon juice, dijon mustard, and salt in a high-speed blender until completely smooth. The consistency should be like half & half or heavy cream. Set aside.
  2. Sauté the Mushrooms: Heat olive oil in a large pan over medium heat. Add sliced cremini mushrooms, a few generous pinches of sea salt and freshly ground black pepper. Cook, stirring occasionally, until mushrooms are soft and wilted, about 8 to 12 minutes.
  3. Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Add spaghetti and cook until 1 minute less than package instructions for al dente texture. Before draining, reserve ⅓ cup of the starchy pasta water.
  4. Deglaze with Wine: To the cooked mushrooms, add the dry white wine. Stir and let it reduce for 1 to 2 minutes, allowing the alcohol to cook off and flavors to concentrate.
  5. Add Garlic and Pasta: Stir in the minced garlic, then add the drained spaghetti to the pan. Toss to combine everything evenly.
  6. Create the Sauce: Add a few splashes of the prepared cashew cream along with a few splashes of reserved pasta water. Toss well to create a light, creamy sauce coating the pasta and mushrooms.
  7. Finish with Herbs and Seasoning: Add half of the chopped fresh tarragon and chives, and season with sea salt and freshly ground black pepper to taste. Toss once more.
  8. Serve: Plate the pasta immediately and garnish with the remaining fresh herbs and shaved Parmigiano Reggiano cheese on top for extra flavor and texture.

Notes

  • The cashew cream can be substituted with regular cream if you are not vegan or dairy-free.
  • Be sure to reserve some pasta water; its starchiness helps to bind the sauce and pasta together perfectly.
  • Cooking the mushrooms slowly over medium heat ensures they wilt nicely and develop a deep, rich flavor.
  • Use freshly grated Parmigiano Reggiano for the best taste and texture.
  • You can adjust the amount of herbs to preference for a more or less intense fresh herb flavor.
  • For a gluten-free version, substitute spaghetti with gluten-free pasta.
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://skysrecipes.com/garlic-herb-mushroom-pasta-recipe/