---
comments: true
tags:
  - italian
  - pasta
  - jean-pierre
---
# :spaghetti: Creamy Mushroom Pasta

![Creamy Mushroom Pasta](../assets/images/creamy-mushroom-pasta.jpg){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 2 | 15 minutes |

## :salt: Ingredients

- :butter: 2 oz unsalted butter
- :onion: 0.5 cup red onion
- :mushroom: 6 oz mushrooms
- :salt: some salt
- :salt: some pepper
- :garlic: 1 Tbsp garlic
- :herb: 1 Tbsp fresh tarragon or sage or thyme or rosemary
- :herb: 2 cups spinach
- :stew: 3 oz vegetable stock
- :glass_of_milk: 8 oz heavy cream
- :cheese_wedge: 1 cup Parmesan

## :cooking: Cookware

- 1 sauté pan

## :pencil: Instructions

### Step 1

In a sauté pan, heat the unsalted butter, and when melted, add the finely diced red onion and cook for about 5 minutes
at medium heat. Add the mushrooms, salt, and pepper and sauté until they have released ALL their water.

### Step 2

Add the garlic and the fresh tarragon or sage or thyme or rosemary incorporate and add the spinach and cook until it is
wilted.

### Step 3

Add the vegetable stock and let it reduce for a minute. Add the heavy cream and let it reduce to the right thickness.
Make sure to cook until you have the perfect texture, which is to coat the pasta.

### Step 4

Add the grated Parmesan and adjust the seasoning with freshly ground black pepper.

## :link: Source

- <https://chefjeanpierre.com/recipes/pasta/creamy-mushroom-pasta/>