Creamy Mushroom Pasta
Repeat after us: "I want Creamy Mushroom Pasta and I want it NOW!"
- 3 tbsp. extra-virgin olive oil
- ¾ 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
- ½ c. chopped fresh parsley, divided
- ½ c. dry white wine
- ¾ c. heavy cream
- ½ c. freshly grated Parmesan, plus more for serving
- 2 tbsp. lemon juice (from 1 lemon)
- In a large, high-sided skillet, heat oil over medium heat until shimmering. Add pecans and rosemary if using and cook, stirring frequently, until nuts are golden, about 3 minutes. Transfer to a medium heat-proof bowl; toss with lemon zest and a pinch of salt.
- Wipe out skillet, return to heat, and add butter. Once melted, add mushrooms, a large pinch of salt, and a few cranks of black pepper; stir to combine. Cover and let liquid release from mushrooms, about 5 minutes. Uncover and cook, stirring occasionally, until mushrooms are golden all over and no liquid remains, 3-5 minutes more.
- Meanwhile, boil pasta in a large pot of boiling salted water until al dente. Reserve 1 cup pasta water and drain.
- To the skillet with the mushrooms, add shallot and ¼ cup parsley. Cook, stirring until fragrant, 1 to 2 minutes.
- Add white wine and cook until evaporated, 3 to 4 minutes, then add pasta, cream, and ½ cup of the pasta water. Cook, tossing frequently, until sauce has thickened slightly, about 3 minutes. Remove from heat and fold in parmesan, lemon juice and remaining parsley. Season to taste with salt and pepper.
- Serve topped with fried pecans and more parmesan.