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Creamy mushroom pasta. One of my favs for easy weeknight meals. Made special by using a little of my husband’s homebrewed Mexican lager in the sauce.
Why I Love This Easy Dinner for Two
My husband and I both work Monday through Friday, and I’m the cook in our house. That means I make our lunches for the next day and tonight’s dinner, all after a 30+ minute commute home from work! Who the heck wants to spend a lot of time prepping tons of ingredients, dirtying pots and pans, and cleaning a sink full of dishes? does not raise hand
This creamy mushroom pasta is perfect for those nights. It requires minimal prep, comes together quickly, and doesn’t leave me with a sink full of dishes. Plus, it tastes so good thanks to the flavors of the creamy beer sauce!
I can make this recipe using ingredients I usually have in my pantry, such as spices, citrus, and parmesan cheese, while only having to buy minimal ingredients at the store, like the mushrooms. My husband is a homebrewer so we always have some good beer on tap.
How I Tested This Creamy Mushroom Pasta Recipe
I tested this recipe three times to get the right balance of pasta, mushrooms, and sauce while keeping the portions just right for me and my husband.
- Test 1: I used 12 ounces of portobello mushrooms and 12 ounces of pappardelle pasta with a heavy cream sauce. This made way too much food for two people, and the pasta-to-mushroom ratio was off. There was too much pasta and not enough mushrooms.
- Test 2: I reduced the pasta to 8 ounces of linguine and used 8 ounces each of baby bella and shiitake mushrooms. I also tried half-and-half instead of heavy cream. The pasta-to-mushroom ratio was much better, but it still made too much food for two.
- Test 3: I reduced the pasta to 4 ounces of linguine and used 8 ounces of baby bella mushrooms. I switched back to heavy cream and seasoned the mushrooms with the same blend I use in my Easy Skillet Chicken recipe.
This third test was the winner! The pasta-to-mushroom ratio was just right, the sauce was rich and creamy, and it made the perfect amount for my husband and me.
Why I Use Mexican Lager in This Creamy Mushroom Pasta
My husband had recently brewed a Mexican lager, so we had plenty on tap! Mexican lagers have a crisp, clean flavor with a subtle maltiness that pairs well with mushrooms and balances the richness of the creamy sauce.
For store-bought alternatives, try Dos Equis Lager, Founders Solid Gold, or Bitburger Pilsner. You can also check your local brewery for a Mexican lager, light lager, or pilsner.
Creamy Mushroom Pasta (Easy Dinner for Two)
Equipment
Ingredients
Spice Mix for the Mushrooms
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1/4 tsp freshly ground black pepper
- 1/4 tsp dried oregano
Pasta, Mushrooms, Aromatics
- 4 oz linguine
- 1 Tbsp extra virgin olive oil
- 8 oz baby bella mushrooms stems removed and thickly sliced
- 1.5 Tbsp sun-dried tomatoes patted dry and chopped
- 1 garlic clove minced or finely chopped
Creamy Beer Sauce
- 1/4 C beer (a Mexican lager works well; a crisp white wine can also be substituted)
- 2 T heavy cream
- Up to 1 C of reserved pasta water as needed
- 1.5 Tbsp grated Parmesan
- 1 1/2 tsp fresh lemon juice
- 1/2 tsp lemon zest
- 1/2 Tbsp cold unsalted butter
- Kosher salt and freshly ground black pepper, to taste
Optional Garnish
- Chopped fresh flat-leaf parsley
- Additional shredded or grated Parmesan
Instructions
- Cook the pasta. Bring a large pot of generously salted water to a boil. Cook the pasta until al dente or your preferred texture. Reserve 1 cup of pasta water, then drain.
- Sear the mushrooms. While the pasta is cooking, preheat a large stainless steel skillet over medium heat for about 5 minutes. Aim to have the skillet ready when the pasta is about halfway done. Toss the mushrooms with the spice mix. Once the skillet is hot, add the olive oil, followed by the mushrooms. Let them cook undisturbed for 3–4 minutes, then flip and continue cooking for another 3–4 minutes, or until nicely browned.
- Add the sun-dried tomatoes. Stir in the sun-dried tomatoes and cook for about 1 minute, until fragrant.
- Deglaze with beer. Pour in the beer, scraping up the browned bits from the bottom of the skillet. Add the garlic and simmer for about 1–2 minutes, or until the beer has reduced by roughly half. I add the garlic at this stage to prevent it from burning.
- Add the cream. Reduce the heat to low and slowly stir in the heavy cream.
- Make the sauce. Add the hot pasta, grated Parmesan, and ¼ cup of reserved pasta water. Turn off the heat and toss vigorously until the cheese melts and the sauce becomes smooth and glossy. Add more pasta water, a splash at a time, if the sauce looks too thick or dry.
- Finish with butter and lemon. Add the cold butter, lemon zest, and lemon juice. Toss until the butter melts and is incorporated into the sauce. Taste and add a little more lemon juice if you prefer a brighter flavor.
- Adjust the seasoning. Taste and add kosher salt and freshly ground black pepper, if needed.
- Garnish and serve. Finish with chopped parsley and additional Parmesan, if desired. Serve immediately.
