Creamy Mushroom Pasta

A comforting and earthy pasta dish featuring sautéed mushrooms in a light, creamy sauce made without heavy cream or added salt. The umami from the mushrooms provides all the savory depth needed.

1. 1

   Cook the pasta

   • Bring a large pot of water to a rolling boil.
   • Add 2 tsp of salt and the penne pasta.
   • Cook according to package directions until al dente, about 8-10 minutes.
   • Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
2. 2

   Sauté the mushrooms

   • While the pasta cooks, heat olive oil in a large skillet or pan over medium-high heat.
   • Add the sliced mushrooms in a single layer. Cook without stirring for 3-4 minutes, until the bottoms are deeply browned.
   • Stir the mushrooms and continue to cook, stirring occasionally, until all sides are browned and the liquid has evaporated, about 5-7 more minutes.
   • Add the minced garlic and cook for 1 minute until fragrant.
3. 3

   Create the creamy sauce

   • Sprinkle the flour over the mushrooms and stir to coat. Cook for 1 minute.
   • Slowly pour in the low-fat milk while stirring constantly to prevent lumps.
   • Bring the sauce to a gentle simmer and cook for 2-3 minutes, until it thickens slightly.
   • Stir in 1/4 tsp salt and the black pepper.
4. 4

   Combine and serve

   • Add the cooked pasta to the skillet with the mushroom sauce.
   • Toss everything together until the pasta is well-coated. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
   • Stir in most of the fresh parsley.
   • Serve immediately, garnished with the remaining parsley.