Description
Enjoy a comforting creamy mushroom pasta featuring large shells coated in a rich sauce of sautéed mushrooms, garlic, and herbs. This easy-to-make dish is perfect for weeknight dinners or special occasions, offering a satisfying blend of flavors and textures.
Ingredients
Scale
- 12 oz (340g) large pasta shells
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 16 oz (450g) mushrooms, sliced (mix of cremini and button mushrooms recommended)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- 1 cup vegetable broth
- 1 cup heavy cream (or a plant-based alternative for a vegan option)
- 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil (about 1 tablespoon of salt).
- Add the large pasta shells and cook according to package instructions until al dente (10-12 minutes). Stir occasionally to prevent sticking.
- Drain the pasta in a colander and drizzle with a little olive oil to keep them from sticking together.
- In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent.
- Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently.
- Add the sliced mushrooms and sauté for 5-7 minutes until golden brown and moisture is released.
- Sprinkle in the dried thyme, oregano, and red pepper flakes (if using). Stir well and let the herbs infuse for about 1 minute.
- Pour in the vegetable broth and bring to a gentle simmer to deglaze the pan.
- Reduce heat to low and stir in the heavy cream. Allow to simmer for about 5 minutes, stirring occasionally to thicken.
- Add the grated Parmesan cheese (or nutritional yeast) and stir until melted and creamy. Season with salt and pepper to taste.
- Gently fold the cooked pasta shells into the creamy mushroom sauce using a spatula to coat evenly.
- If the sauce is too thick, add a splash of vegetable broth or cream to reach desired consistency.
- Cook together on low heat for another 2-3 minutes to meld flavors.
- Serve in a large bowl or individual plates, garnished with freshly chopped parsley.
- Optionally, sprinkle extra Parmesan cheese on top before serving.
Notes
- For added protein, consider adding cooked chicken, shrimp, or chickpeas when combining the pasta and sauce.
- Spinach or kale can be stirred in just before serving for added greens.
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes