Creamy Mushroom Pasta Recipe (Bucatini)

  • Preparation 15 min
  • Cooking 20 min
  • Servings 6
  • Freezing Absolutely

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Ingrédients

  • 1 lb (454 g) bucatini
  • 1 tbsp (15 ml) olive oil
  • 3 tbsp (45 ml) butter
  • ½ medium onion, chopped
  • 1 ½ lb (681 g) cremini mushrooms, thickly sliced
  • 2 tsp (10 ml) fresh thyme
  • 3 garlic cloves, finely chopped
  • 2 tsp (10 ml) Dijon mustard
  • ⅓ cup (80 ml) chicken broth
  • Juice of half a lemon
  • Zest of one lemon
  • ¼ cup (60 ml) 35% cooking cream
  • 1 cup (250 ml) freshly grated parmesan
  • 2 tbsp (30 ml) fresh parsley, chopped

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Preparation

  • Bring a large pot of salted water to a boil and cook the bucatini al dente according to the package. Reserve 1 cup (250 ml) of the pasta water before draining.
  • In the largest skillet you own, ideally 12 inches, heat the oil and the 3 tablespoons of butter over medium-high heat. Once the pan is hot, add the onion, mushrooms and thyme all at once. Season generously with salt and pepper.
  • Cook for 10 to 12 minutes, stirring occasionally. The mushrooms will release a lot of liquid first. Wait until that liquid has completely evaporated before they start to colour, then let them take on a deep golden caramelization. This step is where all the flavour comes from.
  • Add the garlic and Dijon mustard and cook for about 1 minute, stirring.
  • Pour in the chicken broth, lemon juice and zest. Simmer for about 1 minute. The liquid should reduce a little without disappearing.
  • Take the pan off the heat. Add the cream, the parmesan all at once, and the parsley, then stir until the cheese has completely melted.
  • Add the drained pasta and a few tablespoons of the reserved pasta water, up to ¼ cup (60 ml) as needed, and toss to coat. Adjust the salt and pepper.
  • Serve right away, topped with more freshly grated parmesan and fresh parsley.