Creamy Mushroom Pasta with Pecans and Lemon Recipe
This Creamy Mushroom Pasta is a luxurious, comforting dish featuring a medley of mixed mushrooms sautéed to golden perfection and swirled into a rich, creamy white wine sauce with Parmesan cheese and fresh herbs. Toasted pecans add a delightful crunch and a zesty lemon finish brightens the hearty flavors. Perfect for a cozy dinner or special occasion, this recipe balances earthiness with fresh citrus notes and a perfect al dente rigatoni pasta base.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Mushroom and Pecan Toppings
- 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 pecans)
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, to taste
- Freshly ground black pepper, to taste
- 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 Pecans: In a large, high-sided skillet, heat the olive oil over medium heat until shimmering. Add the chopped pecans and rosemary sprigs if using. Cook, stirring frequently, until the pecans are golden brown and fragrant, about 3 minutes. Transfer the pecans to a medium heat-proof bowl, toss with the lemon zest and a pinch of kosher salt, then set aside.
- Cook Mushrooms: Wipe out the skillet, then return it to medium heat and add the butter. Once the butter has melted, add the mixed mushrooms along with a generous pinch of kosher salt and a few cranks of freshly ground black pepper. Stir to combine and cover the skillet to let the mushrooms release their liquid, cooking for about 5 minutes. Uncover, stir occasionally, and continue cooking for another 3-5 minutes until the mushrooms are golden brown and all liquid has evaporated.
- Boil Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions, usually around 9-11 minutes. Reserve 1 cup of the starchy pasta cooking water before draining the pasta.
- Add Aromatics: To the skillet with the mushrooms, add the finely chopped shallot and 1/4 cup of the chopped fresh parsley. Stir and cook for 1 to 2 minutes until fragrant and the shallot softens.
- Make Sauce and Combine: Pour in the dry white wine and cook, stirring occasionally, until the wine has mostly evaporated, about 3 to 4 minutes. Add the cooked pasta, heavy cream, and half a cup of the reserved pasta water to the skillet. Toss frequently and cook until the sauce thickens slightly, about 3 minutes. Remove the skillet from heat, then fold in the grated Parmesan, lemon juice, and remaining parsley. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
- Serve: Dish out the creamy mushroom pasta onto plates and top with the toasted pecans and extra grated Parmesan cheese. Serve immediately for best flavor and texture.
Notes
- Use a mix of mushrooms for deeper flavor and more interesting texture.
- If you prefer a nuttier flavor, lightly toast the rosemary with the pecans.
- Reserve pasta water carefully as it helps emulsify and thicken the sauce.
- The lemon juice and zest brighten the richness of the cream and mushrooms perfectly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of cream or water.
Keywords: creamy mushroom pasta, vegetarian pasta recipe, easy mushroom pasta, rigatoni with mushrooms, creamy pasta sauce, white wine mushroom sauce
