If you’re looking for a simple, creamy shiitake mushroom pasta sauce recipe, this is the one! Absolutely easy, delicious and ready in 15 minutes!
My family absolutely loves this AWESOME Shiitake Mushroom Pasta and we eat it on a regular basis.
This recipe was inspired by one of my favorite Italian pasta dishes, tagliatelle alla boscaiola (literally woodman's tagliatelle).
Traditionally made with wild mushrooms or porcini, Italian sausage and cream, this classic has different variations, some including tomatoes, others avoiding fresh cream.
This light and creamy shiitake mushroom pasta skips the meat altogether and makes the most out of these delicious versatile mushrooms.
Shiitake mushrooms are, by far, my favourite mushrooms.
They have an earthy flavour and meaty texture, are in a way similar to porcini, but they're definitely cheaper, available all year round, and are super versatile.
The best way to cook shiitake mushrooms is simply sautee them in butter or olive oil, then use them for anything from mushroom soup and risotto, to simple side dishes and even pie filling.
And, of course, they make the best creamy mushroom pasta sauce!
This delicious Italian pasta recipe comes together in just 15 minutes and all you need is only 7 simple ingredients:
- pasta (tagliatelle, rigatoni, fusilli, penne, or fresh pasta)
- shiitake mushrooms (fresh or dried)
- extra-virgin olive oil
- fresh parsley
- crème fraîche
- lemon zest
- Parmigiano Reggiano (optional)
You can use fresh or dried shiitake mushrooms to make this pasta sauce.
Remember that dry shiitakes need to be soaked and re-hydrated before use.
So, place them in a large bowl with warm water, and let them rest for 30 minutes, before proceeding with the recipe.
Most pasta shapes will go well with this sauce. I've suggested above my favorite shapes, but feel free to experiment with others.
I only recommend to use high-quality pasta for best results.
Try to opt for bronze-cut pasta made in Italy (Gragnano pasta is the most popular and recommended), which is slightly coarser than usual commercial pasta. Its unique texture makes it the best vehicle for a great sauce.
Last but not least, my secret for the best creamy mushroom sauce is the crème fraîche.
Most people like to use fresh double cream (even in Italy). However, trust me and add a little of crème fraîche instead.
It adds so much more creaminess and some acidity that complements well the citrusy aroma coming from the lemon zest.
Alternatively, you can totally substitute it with fresh double cream, or play around and use a mix of the two creams.
Extra veggies, protein and herbs
This mushroom pasta is extremely versatile, so feel free to add extra ingredients if you want, these are some great options:
- Baby spinach -
- Leek - finely sliced
- Pumpkin or butternut squash - finely cubed
- Chicken - finely cubed
- Parma Prosciutto - finely chopped
- Thyme leaves
- Red chili flakes
Vegan Mushroom Pasta
You can totally make a vegan mushroom pasta sauce using this recipe.
All you have to do is substitute the crème fraîche with a vegan alternative. I've used the Oatly Creamy Oat Fraiche before and it's actually a great alternative.
More Italian Recipes You’ll Love:
Did you make this recipe?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
Shiitake Mushroom Pasta
- 380 g pasta
- 2 tablespoon extra-virgin olive oil
- 300 g fresh shiitake mushrooms stems removed and roughly chopped
- 2 garlic cloves peeled and lightly crushed
- 160 g creme fraiche
- 1 tablespoon fresh parsley finely chopped
- zest of 1 lemon
- sea salt and freshly-cracked black pepper
- Bring a large pot of water to a boil. Lightly salt the boiling water, fold in the pasta and cook until al dente, according to package directions, about 8 minutes. Remove ¼ cup (60 ml) of pasta cooking water from the pot and set aside.
- Heat 2 tbsp of extra-virgin olive in large pan over medium-low heat, add the shiitake mushrooms and garlic, and sautée for 10 minutes or until cooked through, adding a little pasta water if necessary, then season with sea salt and black pepper to taste.
- Drain the pasta al dente, add it to the pan with the shiitake mushrooms, pour the reserved cooking water, and sautée all the ingredients for one more minute.
- Remove the pan from the heat, stir in the creme fraiche, lemon zest and chopped parsley. Sprinkle with freshly grated Parmigiano Reggiano if you like.
- Season with freshly cracked black pepper and serve immediately.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.