Looking for something quick,easy and delicious for a weeknight dinner? Then how about this recipe for 20 Minute Creamy Mushroom Pasta. Perfect right😍
Don’t you just love pasta?😋It is so versatile and easy to add different ingredients and flavor and it tastes so good. Because of these advantages, it has become a great dinner choice and the Creamy mushroom pasta has become a great family favorite.
These past few weeks I have been so busy working in my vegetable garden , sorting out and planning and planting veggies for the season. I am so excited and cannot wait to share a few new methods of vegetable gardening with you too. Really successful and really easy…That is coming up in a post really soon. Now since spending long hours in the garden, time seriously gets away from me and it is quite late when I realize that dinner needs to be ready. Okay here is a confession, I can work in the garden 24 hours a day if I have to. I even asked my hubby to install a few bright lights over the veggie garden so that I can work in the dark and he thought that that I am crazy. So to rephrase, I am so engrossed in the garden that I do forget the time only to realize that dinner needs to be prepared when the boys come out into the garden, checking when is dinner time.😱 That is when my recipe for 20 minute pasta really comes in handy…a keeper of a recipe,don’t you think?😋
So Let’s get dinner started
I usually use the brown portobello mushrooms in this recipe because I find that they do not shrink, compared to the white button mushrooms. But you can use it if you prefer, just let the pieces be a little thicker when you are chopping it up.
The chopped mushrooms are cooked in a little butter or margarine with bell peppers and garlic and a sprinkling of dried of fresh thyme. I love using thyme in mushrooms. Have you tried it? It gives it such an amazing taste😋The cream is then added and cooked with the mushrooms for about 8 to 10 minutes. You will see the cream reducing as the mushrooms takes on a caramelized look. Don’t let it reduce too much because this also serves as a bit of a sauce to your pasta. If this does happen, then just add a bit more cream.
While the mushrooms and sauce is cooking, you can put your pasta on the stove to cook. Here in this recipe, I am using fettuccine, and you can use any pasta you prefer. I have made this recipe using spaghetti and the spiral macaroni, and it turns out just perfect. Cook the pasta according to the instructions on the packet. It usually takes 5 to 8 minutes to cook, so it should be ready by the time the mushrooms are cooked. Drain out the water from the cooked pasta and mix in the cooked mushrooms and cream. Pasta dishes always are Best served immediately so avoid making this dish in advance, the pasta will absorb too much of the sauce and will dry up making it less appetizing compared to that of being served immediately.
So the next time you need a quick dinner fix…here you have it…easy quick and sooooo delicious.
- 5 cups / 400g sliced mushrooms
- ½ cup / 90g diced red bell pepper
- ½ teaspoon dried of fresh thyme
- ½ teaspoon dried red chilli flakes optional
- 1 Tablespoon / 14g butter or margarine
- 1 cup / 250 ml heavy / thickened / fresh cream
- Salt and black pepper to taste
- 5 oz / 150g Pasta ( fettuccine/ spaghetti or macaroni
Melt butter or margarine in a pan on medium heat. Add mushrooms, bell pepper,thyme,and chilli flakes if using. Cook for 5 minutes until softened. Add cream and cook until slightly reduced and thickened, about 5 minutes. (See note 1 )
Add salt and pepper to taste.
While the mushrooms are cooking, boil the pasta according to the instructions on the packet.
Drain out the cooked pasta in a colander and mix in the cooked mushrooms and cream.
Grate a bit of Parmesan if you like and serve immediately (See note 2)
1. You will see the cream reducing as the mushrooms takes on a caramelized look. Don't let it reduce too much because this also serves as a bit of a sauce to your pasta. If this does happen, then just add a bit more cream.
2.Pasta dishes always are best served immediately so avoid making this dish in advance, the pasta will absorb too much of the sauce and will dry up making it less appetizing compared to that of it being served immediately.