This delicious Nigella Lawson-inspired mushroom pasta is a creamy, comforting meal that’s both quick and easy to prepare. With rich, sautéed mushrooms and a touch of fresh rosemary, it’s perfect for a cozy lunch or dinner. You can easily swap ingredients like pasta or herbs to suit your taste. A true crowd-pleaser!
Ingredients Needed:
- 2 tablespoons extra-virgin olive oil (plus more for drizzling)
- 450g mixed mushrooms (torn or sliced)
- ¾ teaspoon sea salt (plus more to taste)
- Freshly ground black pepper
- 225g pappardelle pasta
- 2 tablespoons unsalted butter
- 2 shallots, chopped (about ⅔ cup)
- 2 teaspoons chopped fresh rosemary or thyme leaves
- 2 garlic cloves, grated
- 80ml dry white wine
- 1 teaspoon Dijon mustard
- 35g grated Parmesan or pecorino cheese (plus more for serving)
- 1 tablespoon fresh lemon juice
How To Make Mushroom Pasta?
- Cook the Mushrooms: Heat 15ml (1 tablespoon) of olive oil in a large cast-iron skillet over medium-high heat. Add half the mushrooms, ¼ teaspoon of salt, and several grinds of pepper. Toss and cook for 5-8 minutes, stirring occasionally, until the mushrooms are soft and browned. Remove from the skillet and set aside. Add the remaining 15ml (1 tablespoon) of olive oil to the skillet and repeat the cooking process with the remaining mushrooms.
- Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the package directions, until al dente. Reserve 240ml (1 cup) of pasta cooking water before draining. Drain the pasta and toss with a drizzle of olive oil to prevent sticking.
- Make the Sauce: Allow the pasta pot to cool slightly, then return it to the stove. Add the 30g (2 tablespoons) butter and heat over medium heat until melted. Add the shallots and the remaining ¼ teaspoon of salt, and cook for 3-5 minutes until translucent. Stir in the rosemary and garlic.
- Deglaze and Combine: Add the 80ml (⅓ cup) white wine and 5g (1 teaspoon) Dijon mustard, cooking for about 30 seconds until the wine reduces slightly.
- Finish the Dish: Add the pasta, 35g (¼ cup) cheese, and 60ml (¼ cup) of the reserved pasta water, tossing to combine. Add more pasta water as needed to coat the pasta lightly. Stir in the 15ml (1 tablespoon) lemon juice, then fold in the cooked mushrooms.
- Serve: Sprinkle with parsley (optional), season to taste, and serve with additional grated cheese. Enjoy your creamy and savory Nigella mushroom pasta!
Recipe Tips:
- Mix different mushrooms: Combine mushrooms like cremini, button, and shiitake for a fuller taste.
- Don’t overcrowd the pan: Cook mushrooms in batches to help them brown better.
- Save pasta water: Keep some pasta water to make your sauce creamy and adjust the texture.
- Taste and season: Before serving, check the seasoning and add more salt, pepper, or lemon juice if needed.
- Switch cheeses: You can use pecorino or goat cheese instead of Parmesan for a different flavor.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover pasta cool to room temperature, then store it in an airtight container in the fridge for up to 3 days.
- Freeze: Cool the pasta completely, then store it in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating in a pan with a little oil or water.
- Reheat: Warm the pasta in a pan with some olive oil or pasta water over medium heat until heated through.
Nutrition Facts:
- Calories: 278 kcal
- Total Fat: 8.3 g
- Saturated Fat: 4.0 g
- Cholesterol: 21.9 mg
- Sodium: 180.6 mg
- Potassium: 143.8 mg
- Total Carbohydrate: 32.7 g
- Dietary Fiber: 1.9 g
- Sugars: 0.7 g
- Protein: 14.4 g
Try More Nigella Lawson Recipes:
Nigella Mushroom Pasta Recipe
Description
This delicious Nigella Lawson-inspired mushroom pasta is a creamy, comforting meal that’s both quick and easy to prepare. With rich, sautéed mushrooms and a touch of fresh rosemary, it’s perfect for a cozy lunch or dinner. You can easily swap ingredients like pasta or herbs to suit your taste. A true crowd-pleaser!
Ingredients
Instructions
- Cook the Mushrooms: Heat 15ml (1 tablespoon) of olive oil in a large cast-iron skillet over medium-high heat. Add half the mushrooms, ¼ teaspoon of salt, and several grinds of pepper. Toss and cook for 5-8 minutes, stirring occasionally, until the mushrooms are soft and browned. Remove from the skillet and set aside. Add the remaining 15ml (1 tablespoon) of olive oil to the skillet and repeat the cooking process with the remaining mushrooms.
- Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the package directions, until al dente. Reserve 240ml (1 cup) of pasta cooking water before draining. Drain the pasta and toss with a drizzle of olive oil to prevent sticking.
- Make the Sauce: Allow the pasta pot to cool slightly, then return it to the stove. Add the 30g (2 tablespoons) butter and heat over medium heat until melted. Add the shallots and the remaining ¼ teaspoon of salt, and cook for 3-5 minutes until translucent. Stir in the rosemary and garlic.
- Deglaze and Combine: Add the 80ml (⅓ cup) white wine and 5g (1 teaspoon) Dijon mustard, cooking for about 30 seconds until the wine reduces slightly.
- Finish the Dish: Add the pasta, 35g (¼ cup) cheese, and 60ml (¼ cup) of the reserved pasta water, tossing to combine. Add more pasta water as needed to coat the pasta lightly. Stir in the 15ml (1 tablespoon) lemon juice, then fold in the cooked mushrooms.
- Serve: Sprinkle with parsley (optional), season to taste, and serve with additional grated cheese. Enjoy your creamy and savory Nigella mushroom pasta!
Notes
- Mix different mushrooms: Combine mushrooms like cremini, button, and shiitake for a fuller taste.
- Don’t overcrowd the pan: Cook mushrooms in batches to help them brown better.
- Save pasta water: Keep some pasta water to make your sauce creamy and adjust the texture.
- Taste and season: Before serving, check the seasoning and add more salt, pepper, or lemon juice if needed.
- Switch cheeses: You can use pecorino or goat cheese instead of Parmesan for a different flavor.
Nigella Mushroom Pasta Recipe