Passive Method Creamy Mushroom Pasta
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 646
- Total Fat
- 42
- Saturated Fat
- 25
- Carbohydrates
- 52
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 19
- Cholesterol
- 121
- Sodium
- 605
- Total: 25 min
- Active: 25 min
Ingredients
2 cups heavy cream
2 cloves garlic, sliced
1 shallot, thinly sliced
1 tablespoon plus 1 teaspoon fresh thyme leaves, chopped
Kosher salt and freshly ground black pepper
1 pound cavatappi pasta
1 pound cremini mushrooms, quartered
4 tablespoons (1/2 stick) unsalted butter
8 ounces fancy mushroom mix
8 ounces mascarpone cheese
1 cup grated Parmesan (about 4 ounces)
High-quality aged balsamic vinegar, for drizzling, optional
Directions
- Combine the heavy cream, garlic, shallot, 1 tablespoon of the thyme, 2 teaspoons salt, a generous amount of pepper and 1 1/2 cups water in a large heavy-bottomed pot or Dutch oven with a tight-fitting lid and bring to a boil, uncovered, over medium-high heat. Add the pasta and cremini mushrooms and stir to combine. Cover and cook for 1 minute, then turn off the heat. Stir the pasta a few times quickly, then cover and steam until the pasta is al dente, 9 to 10 minutes.
- Meanwhile, melt the butter in a large skillet over medium-high heat. Add the fancy mushroom mix, remaining 1 teaspoon thyme, 1 teaspoon salt and a generous amount of pepper and cook, stirring a few times, until the mushrooms are softened and turning crispy on the bottom, 7 to 8 minutes.
- When the pasta is al dente, turn the heat back to low and stir in the mascarpone, Parmesan, 1 teaspoon salt and a few grinds of pepper until silky and smooth. Leave in the pot to serve, stirring occasionally over low heat, until the sauce is thick and velvety. Garnish in the pot with the crispy mushrooms and a good drizzle of balsamic vinegar, if desired.