Morel Mushroom Pasta in Creamy Sauce
This creamy morel mushroom pasta combines the earthy richness of wild morels with a velvety Parmesan cream sauce. Perfect for a cozy dinner or a special occasion, this dish is surprisingly easy to prepare while delivering restaurant-quality flavor.
Equipment
- Large Skillet
- Pot for boiling pasta
- Wooden spoon
Ingredients
Ingredients
- 250 g morel mushrooms
- 300 g fettuccine or tagliatelle pasta
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- salt to taste
- black pepper to taste
Instructions
- Clean the morel mushrooms by brushing away dirt or rinsing quickly under cold water, then pat dry immediately.
- Heat butter and olive oil in a large skillet over medium heat. Add the morels and sauté for 5–6 minutes until golden brown, then set aside.
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- In the same skillet, melt the remaining butter and sauté garlic for 1 minute until fragrant. Add the heavy cream and lower the heat. Stir in Parmesan until the sauce thickens. Add a splash of pasta water if needed.
- Return mushrooms to the skillet, add pasta, and toss to coat. Season with salt, black pepper, and thyme.
- Serve immediately, garnished with extra Parmesan and fresh thyme.
Notes
For extra flavor, add a splash of truffle oil or a sprinkle of crispy pancetta before serving.
Nutrition
Calories: 520kcalCarbohydrates: 55gProtein: 16gFat: 28gSaturated Fat: 15gCholesterol: 95mgSodium: 420mgFiber: 3gSugar: 3gVitamin A: 950IUVitamin C: 4mgCalcium: 250mgIron: 2mg
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