Creamy Mushroom Pasta (Easy Dinner for Two)
This creamy mushroom pasta is an easy dinner for two featuring tender mushrooms, sun-dried tomatoes, and a rich, creamy sauce made with a splash of beer. Ready in under 45 minutes!
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.
Notes
Beer: Dos Equis Lager, Founders Solid Gold, and Bitburger Pilsner are good store-bought alternatives to Mexican lager. You can also check your local brewery for a Mexican lager, light lager, or pilsner.
Nutrition
Calories: 420kcal | Carbohydrates: 53g | Protein: 13g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 668mg | Potassium: 827mg | Fiber: 3g | Sugar: 6g | Vitamin A: 503IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 2mg