Passive Method Creamy Mushroom Pasta
This recipe delivers a rich and earthy creamy mushroom pasta, utilizing a 'passive method' approach where pasta finishes cooking in a luxurious sauce. Featuring cremini and fancy mushrooms, shallots, garlic, thyme, heavy cream, mascarpone, and Parmesan, it creates a deeply flavorful and satisfying main course.
Equipment
- 1 Large Stock Pot For cooking pasta and finishing the sauce.
- 1 Large Saute Pan Preferably heavy-bottomed, for browning mushrooms.
- 1 Chef's knife
- 1 Cutting Board
- 1 Spatula or wooden spoon For stirring and scraping.
Ingredients
Main
- 2 cups heavy cream
- 2 cloves garlic sliced
- 1 shallot thinly sliced
- 1 tablespoon plus 1 teaspoon fresh thyme leaves chopped
- Kosher salt and freshly ground black pepper
- 1 pound cavatappi pasta
- 1 pound cremini mushrooms quartered
- 4 tablespoons 1/2 stick unsalted butter
- 8 ounces fancy mushroom mix
- 8 ounces mascarpone cheese
- 1 cup grated Parmesan about 4 ounces
- High-quality aged balsamic vinegar for drizzling, optional
Instructions
- Prepare all ingredients: Quarter the cremini mushrooms, slice the fancy mushrooms, thinly slice garlic and shallot, and chop fresh thyme.
- Cook the cavatappi pasta in a large pot of generously salted boiling water until just shy of al dente; reserve at least 1 cup of pasta cooking water before draining.
- While pasta cooks, melt butter in a large sauté pan over medium-high heat. Add the cremini mushrooms and sauté without stirring frequently until deeply browned and tender, about 5-7 minutes.
- Add the fancy mushroom mix to the pan with the cremini mushrooms and continue to cook until they are tender and all liquid has evaporated, about 3-5 minutes more.
- Stir in the sliced garlic and shallot, cooking for 1-2 minutes until fragrant and softened, being careful not to burn the garlic.
- Pour in the heavy cream and chopped thyme, season generously with kosher salt and freshly ground black pepper, and bring the mixture to a gentle simmer.
- Transfer the slightly undercooked pasta directly into the simmering cream sauce, stirring continuously to coat the pasta and allow it to finish cooking and absorb the flavors for 2-3 minutes.
- Remove the pan from the heat. Stir in the mascarpone cheese and grated Parmesan cheese until fully melted and the sauce is smooth and creamy.
- If the sauce is too thick, add reserved pasta water a tablespoon at a time, stirring until the desired consistency is achieved.
- Taste and adjust seasoning as needed. Serve immediately, optionally drizzled with high-quality aged balsamic vinegar.
Notes
Achieving deeply browned mushrooms is paramount for this dish's earthy depth; don't overcrowd the pan and allow them to release their moisture before browning. Finish the pasta al dente in salted water, then transfer directly to the simmering cream sauce to allow it to absorb maximum flavor and achieve a luscious consistency. Incorporate the mascarpone and Parmesan off the heat to prevent separation and ensure a silky finish. If the sauce becomes too thick, a splash of reserved pasta water will beautifully emulsify and loosen it. A high-quality aged balsamic drizzle at the end adds a bright, acidic counterpoint to the richness, elevating the overall flavor profile.