Champignonpasta (Creamy Mushroom Pasta)

Name: Champignonpasta (Creamy Mushroom Pasta)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: European
Ingredients: 200 g Pasta (e.g., Tagliatelle, Spaghetti or Penne); 250 g Fresh Mushrooms (brown or white), sliced; 1 small Small Onion, finely chopped; 1 clove Garlic Clove, finely chopped or pressed; 200 ml Cooking Cream; 50 ml Vegetable Broth (Optional, for more flavor or to thin the sauce); 2 EL Sunflower Oil or Butter (For sautéing); 30 g Grated Cheese; to taste Salt; to taste Black Pepper; for garnish Fresh Parsley (Finely chopped)

A quick and delicious creamy mushroom pasta, perfect for two people. This recipe features tender pasta tossed in a rich sauce made with fresh mushrooms, aromatic onions and garlic, cooking cream, and a hint of vegetable broth, finished with grated cheese and fresh parsley. Ideal for a speedy weeknight meal.

#Pasta

#Mushroom

#Creamy

#Vegetarian

#Quick

#Weeknight Meal

#German

Finished Champignonpasta ready to serve

Recipe Information

10m

Prep Time

15m

Cook Time

25m

Total Time

Servings

Easy

European

German

Nutrition (per serving)

500

Calories

18g

Protein

55g

Carbs

25g

Fat

Creamy mushroom pasta in a serving bowl

Ingredients

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Pasta being tossed in the creamy mushroom sauce

Instructions

0/7 completed

1
Bring a large pot of salted water to a boil for the pasta.
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5m
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Bring a large pot of salted water to a boil for the pasta.
5m
Ensure the water is well-salted to flavor the pasta from within.
2
Add the pasta to the boiling water and cook according to package instructions until al dente.
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8m
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Add the pasta to the boiling water and cook according to package instructions until al dente.
8m
Reserve about half a cup of pasta water before draining; it can be used later to adjust sauce consistency.
3
While the pasta cooks, heat sunflower oil or butter in a large pan over medium heat. Add the finely chopped onion and sauté until translucent, about 2-3 minutes.
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3m
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While the pasta cooks, heat sunflower oil or butter in a large pan over medium heat. Add the finely chopped onion and sauté until translucent, about 2-3 minutes.
3m
Don't overcrowd the pan. A good sauté develops flavor.
4
Add the minced garlic and sliced mushrooms to the pan. Cook, stirring occasionally, until the mushrooms are softened and lightly browned, about 5-7 minutes.
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Add the minced garlic and sliced mushrooms to the pan. Cook, stirring occasionally, until the mushrooms are softened and lightly browned, about 5-7 minutes.
7m
Let the mushrooms release their moisture and then brown for best flavor.
5
Pour in the cooking cream and vegetable broth (if using). Bring the sauce to a gentle simmer and let it cook for 2-3 minutes to slightly thicken.
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3m
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Pour in the cooking cream and vegetable broth (if using). Bring the sauce to a gentle simmer and let it cook for 2-3 minutes to slightly thicken.
3m
Keep the heat at medium-low to prevent the cream from scorching.
6
Drain the cooked pasta and add it directly to the pan with the mushroom cream sauce. Stir in the grated cheese until melted and well combined. Season with salt and pepper to taste.
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2m
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Drain the cooked pasta and add it directly to the pan with the mushroom cream sauce. Stir in the grated cheese until melted and well combined. Season with salt and pepper to taste.
2m
Adding pasta directly to the sauce helps it absorb flavor. If the sauce is too thick, add a splash of reserved pasta water.
7
Serve the Champignonpasta immediately, garnished with fresh chopped parsley.
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1m
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Serve the Champignonpasta immediately, garnished with fresh chopped parsley.
1m
Fresh parsley adds a wonderful fresh aroma and color to the finished dish.