Pasta with Mushrooms, Dill, and Creme Fraiche

Mushroom-and-Dill Pasta with Creme Fraiche
Photo: Marcus Nilsson
Prep Time:
25 mins
Total Time:
35 mins
4 to 6 Serves

Sauteed shallots and mushrooms are combined with tangy creme fraiche, piquant horseradish, and fresh dill to create a richly flavored sauce for pasta.


  • Kosher salt and freshly ground black pepper

  • 12 ounces long pasta, such as linguine or spaghetti

  • ¼ cup extra-virgin olive oil

  • 1 large or 2 medium shallots, thinly sliced (1 cup)

  • 1 pound button or cremini mushrooms, sliced (6 cups)

  • 1 tablespoon prepared horseradish

  • ½ cup creme fraiche, plus more for serving

  • 2 tablespoons chopped fresh dill, plus sprigs for serving


  1. Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water, then drain.

  2. Meanwhile, heat oil in a large straight-sided skillet over medium-high. Add shallots; cook, stirring, until translucent, about 2 minutes. Add mushrooms, season with salt and pepper, and cook until tender and browning in spots, 7 to 9 minutes. Stir in horseradish, pasta, and 1/2 cup pasta water; cook, stirring and shaking pan until pasta is cooked and sauce begins to coat pasta, 1 to 2 minutes. Remove from heat and stir in creme fraiche and chopped dill; continue stirring and shaking pan, adding more pasta water as needed to create a creamy sauce. Serve, garnished with more creme fraiche, dill sprigs, and pepper.

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