Creamy Mushroom Pasta

Creamy Mushroom Pasta

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  • Prep Time


  • Total Time


  • Servings



  • 1

    pound fusilli

  • 3

    tablespoons plus 1 tsp. olive oil

  • ¼

    cup panko

  • 8

    ounces cremini mushrooms, sliced

  • 2

    tablespoons chopped fresh sage

  • 1

    onion, chopped

  • 2

    cloves garlic, minced

  • ¾

    cup heavy cream

  • ½

    cup grated Parmesan

  • 2

    tablespoons white wine


Bring a large pot of water to a boil. Salt the water and add the fusilli; cook until al dente. Drain, reserving 1/2 cup pasta cooking water. Meanwhile, in a small skillet, heat 1 tsp. oil over medium-high. Add the panko and toast, stirring, until golden, 3 minutes; transfer to a plate. In a large skillet, heat 2 tbsp. oil over medium-high. Add the mushrooms and sage. Season with salt and pepper and cook, stirring, until browned, 5 minutes. Transfer to another plate. Reduce the heat to medium. Cook the onion and garlic in the remaining 1 tbsp. oil, stirring, until softened, 4 to 6 minutes; season. Add the mushrooms, fusilli, reserved pasta cooking water, cream, Parmesan and wine to the large skillet. Cook over medium, stirring often, until the sauce thickens, about 3 minutes; season. Divide among plates; top with the panko.


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