Creamy Mushroom Pasta with Lemon and Pecans Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
