WOODBLOCK
WOODBLOCK

CREAMY
MUSHROOM PASTA

WHIP THIS UP AT YOUR STUDIO!

When we talk about sautéed mushrooms in olive oil and garlic, mixed with fresh herbs and coated in a creamy sauce with Parmesan cheese and hints of white wine, all served over steaming hot spaghetti, let’s be honest ♡♡♡. That, my friends, needs no excuse. In our world, this can happen any day of the week because it’s just too delicious, and we never get tired of eating it!

And just a reminder, the recipes we share are always healthy and easy to prepare at work. Take your time with your team, or invite them over and make this always-delicious pasta together. It’s just too fun to cook!

SERVING: 10 PEOPLE  I  PREP. TIME: 20 MIN.  I  TOTAL TIME: 40 MIN.

INGREDIENTS

  • 1,200g mushrooms (or different mushrooms of your choice)
  • 3 tbsp. olive oil
  • 15 cloves garlic, finely chopped
  • 6 tbsp. oregano
  • Salt & pepper, to taste
  • 1 bunch of parsley
  • 1/4 cup dry white wine
  • 1 liter cream
  • 1/2 cup basil, chopped
  • 1,300g spaghetti
  • 600g Parmesan Reggiano cheese (grated)

INSTRUCTIONS

1. COOK THE NOODLES

Cook the spaghetti according to the package instructions in a large pot with boiling water, salt, and a drizzle of olive oil. Once cooked, drain the pasta, reserving a little of the cooking water. Add a splash of olive oil to prevent the pasta from sticking together. Set aside.

2. PREPARE THE MUSHROOMS

In a large skillet, heat 3 tablespoons of olive oil over medium-high heat. Add finely chopped onions and sauté for about 7 minutes until golden.

Add your choice of mushrooms (or other fungi) and sauté for 5-10 minutes until golden and they release their juices.

Add finely chopped garlic and oregano (preferably fresh, but if you only have dried, use a fragrant one). Cook for a couple more minutes or until the garlic becomes fragrant.

Season with salt and pepper to taste.

3. WHITE SAUCE

Once the mushrooms are perfectly sautéed, lower the heat to medium and add the heavy cream and dry white wine. Cook over medium-low heat, stirring constantly, until the sauce begins to thicken.

Adjust the salt and pepper if needed, and mix well. Add 1/2 cup of freshly chopped basil to the sauce and stir it in. You can also leave this step until the end, depending on your preference. We always love fresh basil because it adds a more vibrant and natural flavor.

Stir in a few tablespoons of grated Parmesan to enhance the flavor of the sauce, leaving the rest to sprinkle over the plates at the end.

4. COMBINE PASTE & SOUCE:

Add the cooked spaghetti to the skillet with the sauce. If the sauce is too thick, add a bit of the reserved pasta cooking water to loosen it.

Add the sautéed mushrooms to the sauce and mix thoroughly with the pasta to ensure each plate is perfectly balanced with all the ingredients.

Finally, sprinkle each plate with freshly chopped parsley and more Parmesan cheese.

CREAMY
MUSHROOM PASTA

WHIP THIS UP AT YOUR STUDIO!

When we talk about sautéed mushrooms in olive oil and garlic, mixed with fresh herbs and coated in a creamy sauce with Parmesan cheese and hints of white wine, all served over steaming hot spaghetti, let’s be honest ♡♡♡. That, my friends, needs no excuse. In our world, this can happen any day of the week because it’s just too delicious, and we never get tired of eating it!

And just a reminder, the recipes we share are always healthy and easy to prepare at work. Take your time with your team, or invite them over and make this always-delicious pasta together. It’s just too fun to cook!

SERVING: 10 PEOPLE  I  PREP. TIME: 20 MIN.  I  TOTAL TIME: 40 MIN.

INGREDIENTS

  • 1,200g mushrooms (or different mushrooms of your choice)
  • 3 tbsp. olive oil
  • 15 cloves garlic, finely chopped
  • 6 tbsp. oregano
  • Salt & pepper, to taste
  • 1 bunch of parsley
  • 1/4 cup dry white wine
  • 1 liter cream
  • 1/2 cup basil, chopped
  • 1,300g spaghetti
  • 600g Parmesan Reggiano cheese (grated)

INSTRUCTIONS

1. COOK THE NOODLES

Cook the spaghetti according to the package instructions in a large pot with boiling water, salt, and a drizzle of olive oil. Once cooked, drain the pasta, reserving a little of the cooking water. Add a splash of olive oil to prevent the pasta from sticking together. Set aside.

2. PREPARE THE MUSHROOMS

In a large skillet, heat 3 tablespoons of olive oil over medium-high heat. Add finely chopped onions and sauté for about 7 minutes until golden.

Add your choice of mushrooms (or other fungi) and sauté for 5-10 minutes until golden and they release their juices.

Add finely chopped garlic and oregano (preferably fresh, but if you only have dried, use a fragrant one). Cook for a couple more minutes or until the garlic becomes fragrant.

Season with salt and pepper to taste.

3. WHITE SAUCE

Once the mushrooms are perfectly sautéed, lower the heat to medium and add the heavy cream and dry white wine. Cook over medium-low heat, stirring constantly, until the sauce begins to thicken.

Adjust the salt and pepper if needed, and mix well. Add 1/2 cup of freshly chopped basil to the sauce and stir it in. You can also leave this step until the end, depending on your preference. We always love fresh basil because it adds a more vibrant and natural flavor.

Stir in a few tablespoons of grated Parmesan to enhance the flavor of the sauce, leaving the rest to sprinkle over the plates at the end.

4. COMBINE PASTE & SOUCE:

Add the cooked spaghetti to the skillet with the sauce. If the sauce is too thick, add a bit of the reserved pasta cooking water to loosen it.

Add the sautéed mushrooms to the sauce and mix thoroughly with the pasta to ensure each plate is perfectly balanced with all the ingredients.

Finally, sprinkle each plate with freshly chopped parsley and more Parmesan cheese.

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