If there are two things that I love, love, LOVE they are Farmers Markets and mushrooms. So when I saw this gorgeous assortment of local fresh mushrooms at my weekend Farmers Market, I immediately decided that pasta was on the agenda. And, I promise you, this Farmers Market Creamy Mushroom Pasta will not disappoint.

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When you’re only using a few ingredients, it’s super important that the ingredients be top-notch. I don’t mind spending $12 on local mushrooms when they are the star of the meal. And using high-quality, grass-fed, organic cream and butter is super important. That’s why I choose Kalona Supernatural. (If you can’t find Kalona, look for the least processed organic dairy you can get.)

By the way, you can get a coupon for $1 off Kalona Supernatural milk when you join their newsletter list HERE.

This creamy and savory recipe comes together in less than 30 minutes and it’s restaurant-level delicious. And yes, it’s full of butter, cream and cheese. But if you use organic grass-fed dairy, you can enjoy this vegetarian delight guilt-free.

Creamy Mushroom Pasta Serving Suggestions

• Make this creamy mushroom pasta the star of your next “Meatless Monday” as a main course alongside a next-level salad such as a Kale Ceasar or 10-Minute Italian Chopped Salad.
• Or it would be delicious as a side dish alongside grilled chicken or marinated pork, steak or seafood.
• You could also mix cooked shrimp or chicken right into the pasta at step 6 and toss it until it is heated.

Try My Other Favorite Pasta Recipes

• Weeknight Tomato and Zucchini Pasta
• Savory Summer Pasta Salad
• One-Pan Cheesy Vegetable Pasta Bake
• Pasta Fagioli Soup

Try this Farmers Market Creamy Mushroom Pasta and let me know what you think.

Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts.

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Farmers Market Creamy Mushroom Pasta

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• Author: jzmcbride
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

This Farmers Market Creamy Mushroom Pasta comes together in less than 30 minutes and it’s restaurant-level delicious. And yes, it’s full of butter, cream and cheese. But if you use organic grass-fed dairy, you can enjoy this vegetarian delight guilt-free.

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Ingredients

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• 3 tablespoons organic butter (I like Kalona or Kerry Gold)
• 2 cloves fresh garlic, minced
• 16 ounces fresh sliced mushrooms (see note below)
• one medium onion, sliced thin
• (optional) half a bag of fresh spinach
• 1 cup heavy whipping cream (I like Kalona)
• 1 pound pasta (I used Jovial gluten-free but any pasta will work.)
• 1/2 cup Parmesan cheese, grated
• 1 cup reserved pasta water
• 1 teaspoon salt (more to taste)
• fresh ground black pepper
• (optional) sprig of fresh thyme or 1/2 teaspoon dried
• (optional) flat leaf parsley, chopped for garnish

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Instructions

1. In a large pot, cook the pasta in salted water according to package directions. Drain, reserving a little bit of the water, and return to pan.
2. While the pasta is cooking, add the mushrooms to a large skillet with 2 – 3 tablespoons of butter. Sauté until the mushrooms are soft with deep brown color – about 7 minutes.
3. Add, garlic, onions and thyme and saute until onions are translucent – about 5 minutes
4. Add fresh spinach and toss until it is wilted.
5.  Pour in the cream and scrape the pan until the sauce is incorporated. Simmer over low heat.
6. Add cooked pasta to the sauce mixture. Toss with tongs to mix. Add Parmesan and up to 1 cup of reserved pasta water as needed to get the consistency right. Season liberally with salt and pepper. 
7. Add chopped parsley garnish if desired.

Notes

I like to uses a mixture of fresh mushrooms: shitake, baby bellas, wood ear, etc.

Store leftovers in the fridge and eat them within a few days. I don’t recommend freezing them because of the cream.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: recipe
• Method: stovetop
• Cuisine: pasta