This creamy mushroom pasta is buttery, garlicky, little spicy, and loaded with fresh parsley and juicy shiitake mushrooms cooked in Danish Creamery Premium Sea Salted Butter. This dish comes together so quickly and is the perfect weeknight meal to make.
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How to make this Creamy Mushroom Pasta.
Here are some of the ingredients you will need to make this dish:
- Shiitake Mushrooms
- Your Favorite Pasta Shape
- Garlic
- Cream
- Green Onion
- Danish Creamery Premium Sea Salted Butter (you can find where to purchase it, here.)
- Calabrian Chili Paste
- Fresh Parsley
- Vegetable Broth or Stock, low sodium
- Salt and Black Pepper
- Parmesan
Buttery Mushrooms.
The star of this dish is the mushrooms. I cooked the mushrooms in Danish Creamery Premium Sea Salted Butter. This butter is richer and creamier than most because it’s churned with extra time and care, thanks to a recipe that has been around for over a century! Danish Creamery Butter is made with high-quality cream and a touch of sea salt, and is perfect for everything – cooking, baking, and melting on warm toast. The butter tastes incredible and it really shines through in this Creamy Mushroom Pasta.
Cook the mushrooms in the butter over medium heat, tossing occasionally until golden and tender, this could take about 4-5 minutes.
Make the Sauce.
- Bring a large pot of salted water to a rolling boil and cook the pasta for 2 minutes shy from al dente.
- Next, add the garlic, green onion, and Calabrian chili paste. Stir and cook for another minute. Season with salt and black pepper. Add veggie broth or stock and reduce heat to low. Bring the mixture to a simmer and cook for about 3 minutes.
- Add the pasta ( pasta should be cooked 2 minutes shy from al dente), parmesan, fresh parsley, and the cream. Stir everything together and cook the pasta until al dente and the liquid has slightly thickened, about 2 minutes.
- Add Danish Creamery Premium Sea Salted Butter and toss to combine. Taste and add any additional seasoning to your liking.
- Top the pasta with freshly grated parmesan and a drizzle of Calabrian chili oil. Enjoy!
Creamy Mushroom Pasta
Ingredients
- 11 ounces Shiitake mushrooms you can also use a mix: shiitake, oyster, crimini, and/or baby bella
- 1&1/2 tbsp Calabrian chili paste adjust spice to your liking
- 1/2 cup heavy cream
- 1/2 cup vegetable stock or broth low sodium
- 1/3 cup freshly chopped parsley
- 2 green onion finely sliced
- 4 garlic cloves finely chopped
- 4 tbsp Danish Creamery Salted Butter
- Salt to taste
- Black pepper to taste
- 8 ounces of pasta ziti, rigatoni, shells
Instructions
- Bring a large pot of salted water to a rolling boil and cook the pasta for 2 minutes shy from al dente.
- Heat 3 tbsp of Danish Creamery Salted Butter in a large skillet. Cook the mushrooms, tossing occasionally until golden and tender, this could take about 4-5 minutes.
- Reduce the heat to medium to low, add the garlic, green onion, and Calabrian chili paste. Stir and cook for another minute.
- Add the pasta ( the pasta should be cooked 2 minutes shy from al dente), parmesan, fresh parsley, and the cream. Stir everything together and cook the pasta until it is al dente and the liquid has slightly thickened, about 2 minutes.
- Add 1&1/2 tbsp Danish Creamery Premium Sea Salted Butter and toss to combine. Taste and add any additional seasoning to your liking.
- Top the pasta with freshly grated parmesan and a drizzle of Calabrian chili oil. Enjoy!
