Chef Claire Robinson's Creamy Shroom Pasta. , as seen on Food Network Kitchen
Recipe courtesy of Claire Robinson

Creamy 'Shrooms Pasta

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
This pasta is my go-to, quick, easy and elegant pasta dish that is company worthy, but still easy enough to put together on a weeknight. All the ingredients are pantry staples and I love being able to wow guests with creamy and comforting pasta that I can whip up in a moment's notice.



  1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to the package directions until al dente. Do not drain.
  2. Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add the mushrooms in an even layer and season with salt and pepper. Allow the shrooms to brown on one side, 1 to 2 minutes, then flip to crisp the other side, 1 to 2 minutes more. Remove to a plate and set aside.
  3. Add 1 tablespoon oil to the skillet and add the shallots and garlic if using. Season with salt and pepper and cook, slightly caramelizing to light golden, about 2 to 3 minutes. Add the lemon juice and scrape up the brown bits (suc) on the bottom of the skillet with a wooden spoon. Return the mushrooms to the skillet, add the cream and bring to a simmer.
  4. Turn off the heat and stir in the cheese. Using tongs or a slotted spoon, remove the cooked pasta from the water and add it directly to the skillet. Toss to coat, adding pasta water if needed to loosen the sauce.
  5. Season generously with freshly cracked pepper. Serve sprinkled with more cheese and drizzled with the remaining tablespoon oil and enjoy!

Cook’s Note

BYOC ("Be-your-own-chef"): Bulk up this dish with other vegetables such as fresh spinach, peas or chopped asparagus. For heat lovers, try adding crushed red pepper flakes. For a heartier meal, top the pasta with shrimp, steak or chicken. Make it your own and it will be a new family favorite!