Creamy Mushroom Pasta | The Little Shop of Olive Oils

Creamy Mushroom Pasta


  • 4 cups mushroom broth (divided)
  • 12 ounces  Bucatini (or other long noodle pasta)
  • 1 teaspoon  Extra Virgin Olive Oil
  • 2 cloves garlic (minced)
  • 10 ounces mushrooms (sliced thin)
  • 1/8 teaspoon crushed red pepper flakes
  • 1 tablespoon  Traditional Balsamic Vinegar
  • 2 tablespoons heavy cream
  • 1/2 cup fresh parsley
  • Fresh ground pepper and  Himalayan Pink Sea Salt
  • parmesan cheese for serving


  • Bring 3 3/4 cups mushroom broth and 1/2 cup water to a boil in a large pot. Add the noodles and let them soften, then reduce heat to medium. Cook until noodles are al dente, according to the package.
  • While the pasta is cooking, heat a large skillet over medium heat. Add olive oil and garlic and cook, stirring often, for 30 seconds or until garlic is golden, not burnt.
  • Add mushrooms and let them brown. Gently stir so both sides of the mushroom can brown. When the mushrooms are tender, add the remaining 1/4 cup of mushroom broth and crushed red pepper. Let cook until the broth is completely absorbed. 
  • Stir in the balsamic and heavy cream. Season to taste with salt and pepper, as desired. 
  • Add parsley and cooked pasta and toss together. 
  • Serve immediately and garnish with parmesan cheese.

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