Mushroom Pasta with Old-Fashioned Cream Sauce
This mushroom pasta with old-fashioned cream sauce combines sautéed mushrooms, chicken broth, heavy cream, and pecorino romano cheese with tender egg noodles to make a smooth, well-balanced pasta dish entirely from scratch.
Servings 8 servings
Calories 324kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 1 lb baby portobello mushrooms cleaned, trimmed, and sliced
- 4 large garlic cloves pressed
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup grated pecorino romano cheese
- 1/2 cup heavy cream
- 12 oz egg noodles cooked to package instruction
- dried parsley garnish (optional)
- smoked paprika garnish (optional)
Instructions
- Heat olive oil in a pan over medium heat and cook the chopped onion until softened and semi-transparent without browning.
- Add the mushrooms, pressed garlic, salt, pepper, and thyme, cooking until the mushrooms are lightly tender and have released some of their juices.
- Sprinkle the flour evenly over the mushroom mixture and stir continuously for about 1 minute to cook off the raw flour taste.
- Slowly add the chicken broth and bring to a gentle simmer, cooking just until the sauce begins to thicken slightly while remaining loose.
- Stir in the heavy cream and pecorino romano, heating gently until the cheese melts and the sauce is smooth, then remove from heat and rest for 5 minutes.
- Pour the sauce over the cooked egg noodles in a large bowl and toss well until evenly combined.
- Garnish with parsley and smoked paprika before serving, if desired.
Notes
- Use freshly grated cheese: Grate the pecorino romano yourself so it melts smoothly into the sauce without clumping or graininess.
- Keep the sauce loose: Stop thickening the sauce early, as it will continue to settle slightly while resting and once combined with the noodles.
- Warm noodles matter: Toss the sauce with freshly cooked, warm egg noodles so it coats evenly and combines properly.
- Taste before salting: Pecorino romano adds salt, so adjust seasoning only after everything is fully combined.
Nutrition
Calories: 324kcal | Carbohydrates: 37g | Protein: 12g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 67mg | Sodium: 532mg | Potassium: 376mg | Fiber: 3g | Sugar: 4g | Vitamin A: 302IU | Vitamin C: 2mg | Calcium: 170mg | Iron: 1mg
