The sauce by its nature reminds bechamel. But in contrast we won’t use another bowl to prepare it and add to pasta then. The key point is while the water is boiling, we prepare ingredients for the sauce and start cooking it.
Eventually, we’ll have it ready around the same time when the spaghetti, tagliatelle, or wherever you’ve chosen are ready.
That’s a perfect dish for people with a lack of free time. It needs minimum effort and time, but the result’s just great.
What You Need to Cook Pasta with Cream Mushroom Sauce
- 300 g (11 oz) of pasta (spaghetti, tagliatelle, linguini or anyone you like)
- 350 g (12,3 oz) of champignons
- 2 cloves of garlic
- 4 stakes of spring onion
- 2 tbsp. of flour
- 400 ml (1,5 cups) of milk
- 20-30 g (0,7-1 oz) of parmesan
- Olive oil
- Greenstuff up to taste (for decorations, optionally)
- nothing, that you wouldn’t have (most likely)
How to Make Pasta with Cream Mushroom Sauce: Step-by-Step Instructions🔪
STEP 1. PAN WITH WATER FOR PASTA ON FIRE. CHOP MUSHROOMS, ONION, AND GARLIC
Depending on how much pasta you want to cook, you’ll need different amounts of water and salt. There is pretty simple rule 1110, which says that for 100 g (3,5 oz) of pasta you’ll need 1l of water and 10 g of salt.
It’s better to choose a bigger casserole for pasta. Firstly, we need to fit the needed amount of water. Secondly, don’t forget, when we’ll add pasta it’ll increase. And there is chance water will split out.
So don’t over pour to the edges, leave for about 5-6 cm (2-2,4 inches) of empty space from the water level to the top of casserole. But in fact, you better read the article on how to boil pasta. There I’ve examined all possible options in more detail.
Slice 350 g (12,3 oz) of champignons into 1 mm thick pieces, press 2 cloves of garlic with a knife (take the one with wide blade, put it on the cloves, parallel to the working surface and hit with a fist ), 4-5 stakes of spring onion slice into 0,5-1 cm pieces.
STEP 2. FRYING PAN ON THE FIRE, WARM UP THE OLIVE OIL, ADD MUSHROOMS, ONION, GARLIC. FRY FOR 5 MINUTES.
Put the frying pan on the medium fire, add 2-3 tbsp of olive oil, wait until warmed-up, add sliced mushrooms, onion, and garlic. Fry for 4-5 minutes in total.
Don’t rush to stir, otherwise, mushrooms will release juice and start stewing, but we don’t need that. So, place the mushrooms on the frying pan, fry for a couple of minutes, then stir and fry for a couple of minutes more.
When the mushrooms are in a beautiful golden-brown color, move on to the next step.
STEP 3. ADD A FLOUR TO THE FRYING PAN, MIX.
To the frying pan with mushrooms add 2 tbsp of wheat flour, and in case there is no liquid left ( the mushrooms absorbed all oil) add 1 tbsp of oil before adding flour.
After the flour is in the frying pan – cook for 1 minute, constantly stirring. Try to mix as good as you can in order to spread the flour evenly.
STEP 4. ADD ⅓ OF MILK, FINELY MIX.
Add to the frying pan for about 150 ml (½ cup) of milk and finely mix. Try to smash all the bundles and split stuck mushrooms. Cook for 20-30 seconds.
STEP 5. ADD THE REST IF MILK, MIX COOK FOR 5 MINUTES, SALT AND PEPPER TO TASTE. IF THE WATER IN tHE PAN IS BOILED, ADD PASTA AND MIX.
Place the pasta 300 g (11 oz) into boiling water, pour water in the next pan (if it’s boiled) put a timer for the indicated on the package time, minus 1-2 minutes (when the timer is off, taste if done, if it’s still hard inside – cook more, if no – take out).
Meanwhile, add remaining 250 ml (1 cup) of milk into the frying pan, cook for about 5 minutes, constantly stirring, until sauce is heavy.
Add salt and pepper, mix and taste. Add more if needed.
Take off the fire.
STEP 6. ADD PARMESAN TO THE FRYING PAN, MIX. CHECK IF THE PASTA IS READY.
Add 20-30 g (0,7-1 oz) of grated parmesan to the sauce.
Finely mix. If the sauce is too heavy – not a problem, we’ll fix it later.
Check if the pasta is ready. How? Read here.
STEP 7. SERVING.
If the pasta is ready, put it on the serving plates or on one big plate. Add a few tbsp of boiling water to the pasta. Mix, the pasta will absorb it quickly enough. That’ll help us make it juicier and don’t stuck together. We need it to be a bit moist.
If the sauce is too heavy, also add a bit of boiling water.
Place the sauce on top of the pasta, slightly salt and pepper, add some greens (if you want), and a bit of olive oil. It’s ready to be served for hungry guests.