Creamy Mushroom Pasta with Lemon and Pecans Recipe

Introduction

This creamy mushroom pasta is a comforting and flavorful dish perfect for weeknight dinners or special occasions. Featuring a rich sauce made with a variety of mushrooms, fresh herbs, and a touch of lemon, it’s a delightful twist on a classic favorite.

Ingredients

• 3 tbsp. extra-virgin olive oil
• 3/4 c. chopped pecans
• 2 sprigs fresh rosemary (optional)
• 1 tsp. lemon zest
• 3 tbsp. butter
• 1 lb. mixed mushrooms, such as maitake, shiitake, cremini, or oyster, torn or sliced into bite-sized pieces
• Kosher salt
• Freshly ground black pepper
• 1 lb. pasta, such as rigatoni
• 1 large shallot, finely chopped
• 1/2 c. chopped fresh parsley, divided
• 1/2 c. dry white wine
• 3/4 c. heavy cream
• 1/2 c. freshly grated Parmesan, plus more for serving
• 2 tbsp. lemon juice (from 1 lemon)

Instructions

1. Step 1: In a large, high-sided skillet, heat olive oil over medium heat until shimmering. Add pecans and rosemary if using, cooking and stirring frequently until the nuts are golden, about 3 minutes. Transfer the pecans to a medium heat-proof bowl, toss with lemon zest and a pinch of salt, and set aside.
2. Step 2: Wipe out the skillet, return it to the heat, and add butter. Once melted, add the mushrooms along with a large pinch of salt and several grinds of black pepper. Stir to combine, then cover and cook for about 5 minutes to release the mushrooms’ liquid. Uncover and continue cooking, stirring occasionally, until the mushrooms are golden and no liquid remains, about 3 to 5 minutes more.
3. Step 3: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1 cup of the pasta cooking water and then drain the pasta.
4. Step 4: Add the finely chopped shallot and 1/4 cup of the chopped parsley to the skillet with the mushrooms. Cook, stirring, until fragrant, about 1 to 2 minutes.
5. Step 5: Pour in the white wine and cook until it has mostly evaporated, 3 to 4 minutes. Add the cooked pasta, heavy cream, and 1/2 cup of the reserved pasta water to the skillet. Toss frequently and cook until the sauce thickens slightly, about 3 minutes. Remove the skillet from the heat and fold in the grated Parmesan, lemon juice, and remaining parsley. Season with salt and pepper to taste.
6. Step 6: Serve the pasta topped with the fried pecans and additional Parmesan cheese.

Tips & Variations

• For a nut-free version, omit the pecans and try toasted breadcrumbs for added crunch.
• Use a mix of your favorite mushrooms to enhance flavor and texture.
• If you don’t have white wine, vegetable broth can be used as a substitute.
• For extra creaminess, stir in a spoonful of mascarpone or cream cheese just before serving.

Storage

Store any leftover mushroom pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or pasta water to loosen the sauce as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, feel free to use any pasta shape you prefer such as penne, fettuccine, or farfalle. Just adjust the cooking time according to the package instructions.

Is this recipe suitable for a vegetarian diet?

Absolutely. This dish is vegetarian as written, but make sure to use vegetarian Parmesan or omit it if following a strict vegetarian diet, since some Parmesan contains animal rennet.

Creamy Mushroom Pasta with Lemon and Pecans Recipe

Print Recipe

★★★★★

4.5 from 50 reviews

This creamy mushroom pasta combines a medley of sautéed mixed mushrooms with a luscious cream sauce, enhanced by fresh herbs, toasted pecans, and a hint of lemon zest. Perfect for a comforting yet elegant meal, this recipe balances earthy flavors with a touch of brightness and crunch.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Toasted Pecans

• 3 tbsp. extra-virgin olive oil
• 3/4 c. chopped pecans
• 2 sprigs fresh rosemary (optional)
• 1 tsp. lemon zest
• Pinch of kosher salt

For the Mushroom Pasta

• 3 tbsp. butter
• 1 lb. mixed mushrooms (such as maitake, shiitake, cremini, or oyster), torn or sliced into bite-sized pieces
• Kosher salt
• Freshly ground black pepper
• 1 lb. pasta (such as rigatoni)
• 1 large shallot, finely chopped
• 1/2 c. chopped fresh parsley, divided
• 1/2 c. dry white wine
• 3/4 c. heavy cream
• 1/2 c. freshly grated Parmesan cheese, plus more for serving
• 2 tbsp. lemon juice (from 1 lemon)

Instructions

1. Toast Pecans: In a large, high-sided skillet, heat the olive oil over medium heat until shimmering. Add the chopped pecans and rosemary sprigs if using. Stir frequently, cooking until the nuts are golden and fragrant, about 3 minutes. Transfer the nuts to a medium heat-proof bowl and toss with lemon zest and a pinch of salt. Set aside.
2. Sauté Mushrooms: Wipe out the skillet and return it to medium heat. Add the butter and let it melt completely. Add the mixed mushrooms with a large pinch of kosher salt and a few grinds of black pepper. Stir to combine. Cover and cook for about 5 minutes to release liquid, then uncover and continue to cook while stirring occasionally until the mushrooms are golden and all liquid has evaporated, about 3-5 minutes more.
3. Cook Pasta: While mushrooms cook, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1 cup of the pasta cooking water, then drain the pasta.
4. Add Aromatics: To the skillet with cooked mushrooms, add the finely chopped shallot and 1/4 cup of the chopped parsley. Cook, stirring, until the shallot is fragrant and softened, about 1-2 minutes.
5. Deglaze and Make Sauce: Pour in the dry white wine and cook for 3-4 minutes until it has evaporated. Add the cooked pasta, heavy cream, and half a cup of the reserved pasta water to the skillet. Toss frequently and cook until the sauce thickens slightly, about 3 minutes. Remove the skillet from heat.
6. Finish the Dish: Fold in the freshly grated Parmesan cheese, lemon juice, and the remaining parsley. Adjust seasoning with salt and freshly ground black pepper to taste.
7. Serve: Plate the creamy mushroom pasta topped with the toasted pecans and an additional sprinkle of Parmesan cheese. Enjoy immediately.

Notes

• If rosemary is not available, you can omit it without losing much flavor.
• Use a mix of mushrooms for a more complex and earthy flavor profile.
• Reserve pasta water is key to adjusting the sauce consistency and helping it bind to the pasta.
• For a richer sauce, use whole heavy cream and high-quality Parmesan cheese.
• Serve immediately to enjoy the creamy texture and crunchy pecans at their best.

Keywords: creamy mushroom pasta, mushroom rigatoni, pasta with cream sauce, toasted pecans pasta, easy mushroom dinner, Italian mushroom pasta