Creamy Mushroom Pasta with Toasted Pecans and Fresh Herbs Recipe
This creamy mushroom pasta combines sautéed mixed mushrooms, toasted pecans, and a rich Parmesan cream sauce for a decadent yet approachable vegetarian meal. The dish features a delightful herbaceous touch of fresh rosemary and parsley, complemented by bright lemon juice and zest. Perfect for a comforting dinner, this recipe balances earthy flavors with creamy textures and a hint of citrus freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
For the Toasted Pecans
- 3 tbsp. extra-virgin olive oil
- 3/4 cup 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 cup chopped fresh parsley, divided
- 1/2 cup dry white wine
- 3/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 2 tbsp. lemon juice (from 1 lemon)
Instructions
- Toast the Pecans: In a large, high-sided skillet, heat the extra-virgin olive oil over medium heat until shimmering. Add the chopped pecans and fresh rosemary sprigs, if using, and cook while stirring frequently until the nuts are golden brown, about 3 minutes. Transfer the nuts to a medium heat-proof bowl and toss with lemon zest and a pinch of salt. Set aside.
- Cook the Mushrooms: Wipe out the skillet and return it to the heat. Add the butter and let it melt. Add the mixed mushrooms along with a large pinch of kosher salt and a few grinds of freshly ground black pepper. Stir well to combine. Cover the skillet and let the mushrooms release their liquid for about 5 minutes. Then uncover and continue to cook, stirring occasionally, until the mushrooms are golden all over and the liquid has evaporated, about 3 to 5 more minutes.
- Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 1 cup of the pasta cooking water, then drain the pasta well.
- Sauté Shallots and Parsley: To the skillet with the cooked mushrooms, add the finely chopped shallot and 1/4 cup of the chopped parsley. Cook for 1 to 2 minutes, stirring often, until fragrant and softened.
- Deglaze and Combine: Pour in the dry white wine and cook until the wine has mostly evaporated, about 3 to 4 minutes. Add the drained pasta, heavy cream, and 1/2 cup of the reserved pasta water to the skillet. Toss frequently and cook until the sauce slightly thickens and the pasta is well coated, about 3 minutes.
- Finish the Sauce: Remove the skillet from the heat. Stir in the grated Parmesan cheese, fresh lemon juice, and the remaining 1/4 cup of parsley. Adjust seasoning with additional salt and black pepper to taste.
- Serve: Plate the creamy mushroom pasta and top each serving with the toasted pecans and extra Parmesan cheese. Enjoy immediately for the best flavor and texture.
Notes
- For a nuttier flavor, toast the pecans carefully and watch them closely to prevent burning.
- If mixed mushrooms are unavailable, cremini or button mushrooms can be used alone.
- White wine can be substituted with vegetable broth if preferred or to avoid alcohol.
- Reserve some pasta water to adjust the sauce consistency as needed—it helps the sauce cling better to the pasta.
- This dish is vegetarian but not vegan due to butter, cream, and Parmesan cheese.
Keywords: creamy mushroom pasta, mushroom pasta recipe, vegetarian pasta, pecans pasta, easy pasta recipe, pasta with cream sauce, Italian pasta dish
