Mafaldine Pasta With Creamy Mushroom Sauce

15 mins Prep Time

25 mins Cook Time

Written By

Tara Omidvar

This recipe is inspired by the beloved pasta dish from Trattoria Nervosa, Gusto 101 and Gusto 501.

This creamy wild mushroom pasta speaks for itself! The recipe has all you want from a perfectly comforting dish for a winter night. The sauce is creamy, garlicky, cheesy and a mix of wild mushrooms brings lots of flavours.

One of the many great things about this recipe is that you can make it with whatever mushrooms you have on hand. Don't limit yourself if you couldn't find the mushrooms that I named in the recipe and go for what's available in the market.

Mafaldine is a form of pasta. It's flat and wide, with wavy edges on both sides, which makes it perfect for mixing with creamy sauces. If you couldn't find this pasta, you can make this recipe with any other flat-wide pasta such as pappardelle or fettuccine.

Truffle paste brings extra umami flavour to this dish, but that is totally optional. (I mean, why not be a little fancy!)

Ingredients

Mafaldine Pasta With Creamy Mushroom Sauce

160 grams mafaldine pasta
2 cup mixed wild mushrooms (I used shiitake, oyster mushrooms and king oyster)
1/2 cup grated Pecorino Pepato
1/2 cup half and half cream
1 medium shallot
2 cloves garlic
2 tablespoons unsalted butter
1/2 tablespoon olive oil
1 tablespoon truffle paste (optional)
1/2 teaspoon freshly ground pepper
Salt, to taste

Directions

Mafaldine Pasta With Creamy Mushroom Sauce

14 Steps

Step 1

Start by bringing a large pot of salted water to a boil.
Step 2

Cook pasta according to package instructions until al dente. Scoop out one cup of pasta water, then drain the pasta.
Step 3

In a large skillet heat olive oil over high heat. Meanwhile finally chop the shallot.
Step 4

Add the chopped shallot to the hot skillet. Cook shallot for about 2 minutes until it's soft, stir occasionally.
Step 5

Mince the garlic and add it to the skillet. Cook for another minute.
Step 6

Finally chop mushrooms and add them to the skillet. Cook for 6-7 minutes, stir regularly.
Step 7

Add 1 tablespoon of butter, salt and pepper to the mushrooms.
Step 8

Cook for another minute until mushrooms are golden brown.
Step 9

Add the truffle paste (if you're using). Mix well.
Step 10

Add the cream, turn the heat to medium and let it come to simmer.
Step 11

Transfer drained pasta to the sauce, add 1/2 cup of pasta water and mix well.
Step 12

Add another tablespoon of butter and grated Pecorino.
Step 13

Toss for a couple of minutes until sauce thickens and coat pasta well. Add more pasta water if needed.
Step 14

Shave some Pecorino on top and serve immediately.