No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Mushroom Pasta

The mushrooms in this dish can also be served alone or with creamy polenta. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

  • servings: 6

Ingredients

  • 1 recipe Sauteed Mushrooms
  • 1 pound tagliatelle pasta
  • White wine
  • 1/4 cup heavy cream
  • 3 tablespoons Parmesan cheese, plus more for grating

Directions

  1. Step 1

    Begin preparing the Sauteed Mushrooms as directed. While mushrooms are cooking, bring a large pot of water to a boil for the tagliatelle pasta. When the water has come to a boil, add salt and the pasta.

  2. Step 2

    While pasta is cooking, add a splash of white wine to the Sauteed Mushrooms and let simmer for 1 minute. Add cream and grated cheese and bring to a simmer. Remove pan from heat. When pasta has reached desired consistency, add to pan of mushrooms and stir. Serve warm with extra cheese for grating.

Source
Mad Hungry, March 2011

Reviews (4)

  • 25 Jan, 2014

    OMG just made it, recommend to try this out 10/10 stars :)

  • 14 Aug, 2012

    Looks great!

  • 11 Apr, 2012

    This is a keeper, i used whole wheat fusilli and is delicious even that i forgot to buy parsley, i made it anyway. I am going to prepare it again with parsley next time, the thing i liked the most is that is not a heavy meal and is so easy!

  • 7 Nov, 2011

    I made this recipe with just the usual cooking of the mushrooms, did it with chicken broth instead of the wine. It was excellent. So yummy, creamy. Everyone loved it. The young kids were licking the plates. Thank you so much Lucinda. I watch your Mad Hungry show every day. Especially like the ones that you cook with your son.