This Mushroom Pasta without Cream is made with dried porcini mushrooms, butter, white wine, pasta and topped with parmesan cheese!
If you need an easy sauce to make to pair with pasta, I totally recommend this. This is by far one of my favorite recipes ever. You can make this with bow ties, rigatoni or spaghetti. I paired this with a nice Cabernet Sauvignon, which went well with the sausage and the meat. This is a great hearty pasta that is best enjoyed during those cold winter days. If you love mushrooms, look no further. This sauce is ABSOLUTELY delicious and it Is so quick to make. White wine, butter, and a porcini mushroom liquid is simmered and evaporated separately, making a delicious blend of flavors.
If you love this recipe, feel free to try my Shiitake Mushroom Burger and my Garlic Broccoli Pasta.
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Why you will love this recipe
Full of flavor: The liquid from the hydrated porcini mushrooms packs your mouth with a delicious umami flavor.
Great for any weather: I have had this dish in the summer and winter days!
Serves a crowd: You can easily double the recipe and make this at your next dinner party.
Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Dried porcini mushroom
- Baby bella mushroom
- Butter
- Pasta
- White wine
See recipe card for quantities.
Instructions
Cook pasta according to package instructions. Reserve pasta water!
Put the dried porcini mushrooms into a bowl and pour warm water until the mushrooms are covered with hot water. Let them sit in for 15 minutes. Filter with a strainer and a paper towel for maximum straining. Keep the filtered mushroom water. Chop the hydrated porcini mushrooms.
In a medium skillet, add butter until it melts. Add the baby Bella mushrooms and cook for 5 minutes.
Add the porcini mushrooms, wine, and the filtered water and cook on high until the liquid is almost evaporated.
Remove from heat and add the reserved pasta water as well as the pasta. Top with parmesan cheese if you wish.
Substitutions
Porcini mushroom: The key ingredient in this dish are the dried porcini mushrooms. You can find this in the Italian section of your grocery store or the produce section. You can also get them on Amazon.
Baby bella mushroom: I love using baby bella but you can use button or cremini mushrooms as well.
Butter: I love using salted butter for this recipe, but you can use unsalted and salt as you like. You could also use olive oil instead.
White wine: If you prefer not to use white wine, feel free to use equal parts vegetable broth instead.
Variations
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
- Deluxe - top with parmesan cheese for a cheesy kick.
Check out my pasta dough to use fresh pasta instead.
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality.
Storage
This will be good in the refrigerator for 2-3 days.
This Mushroom Pasta without Cream can be frozen for up to three months.
Top tip
Make sure the liquid is almost evaporated before adding the pasta.
Mushroom Pasta without Cream
- Total Time: 50 minutes
- Yield: 3 people 1x
Description
This Mushroom Pasta without Cream is made with dried porcini mushrooms, butter, white wine, pasta and topped with parmesan cheese.
Ingredients
- 1 ounces of dried porcini mushrooms
- 1 cup baby bella mushroom, sliced
- 2 tablespoons of butter
- ¼ cup of reserved pasta water
- ¼ cup of white wine
- 1 pound of your preferred pasta
Instructions
- Cook pasta according to package instructions. Reserve pasta water!
- Put the dried porcini mushrooms into a bowl and pour warm water until the mushrooms are covered with hot water. Let them sit in for 15 minutes. Filter with a strainer and a paper towel for maximum straining. Keep the filtered mushroom water. Chop the hydrated porcini mushrooms.
- In a medium skillet, add butter until it melts. Add the baby Bella mushrooms and cook for 5 minutes. Add the porcini mushrooms, wine, and the filtered water and cook on high until the liquid is almost evaporated. Remove from heat and add the reserved pasta water as well as the pasta. Top with parmesan cheese if you wish.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 278.0
- Sugar: 0.7 g
- Sodium: 180.6 mg
- Fat: 8.3 g
- Saturated Fat: 4.0 g
- Unsaturated Fat: 0.4 g
- Carbohydrates: 32.7 g
- Fiber: 1.9 g
- Protein: 14.4 g
- Cholesterol: 21.9 mg
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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