Danielle Macaulay TITLE-min

Creamy Mushroom Pasta

This right here is my idea of comfort food! Whenever I throw caution to the wind in a restaurant, I usually order some kind of creamy pasta like this one. I altered one of Jessica Seinfeld’s recipes from her Food Swings cook book to create my perfect pasta, and here it is! The only way this could be better is if it was followed by brownie pudding. But then, you’d have to roll me into bed, and I’d have to wake up extra early to do twenty two thousand crunches. A woman can dream though, can’t she!? Well, if you’re ready to treat yourself to a big bowl of indulgent pasta, I encourage you to try this one! You can always start fresh the next day! 😉


2 3/4 teaspoons salt, plus more for seasoning if needed
1 pound penne
1 pound button mushrooms
3/4 C diced pancetta (4 oz)
2-4 C fresh baby spinach, stems removed
1/4 C (1/2 a stick) unsalted butter
2 garlic gloves, minced
1/4 tsp freshly ground black pepper, plus more for serving
1/2 C dry white wine, such as pinot grigio or chardonnay
3/4 C heavy cream
1/2 C freshly grated parmesan cheese, plus more for serving
1/4 C chopped fresh flat leaf parsley

Fill a large pot with water, add the salt and cook the pasta according to package directions until al dente. Drain in colander. Meanwhile, use a damp paper towel to wipe mushrooms clean. Remove the ends of stems and discard. Thinly slice mushrooms. In a large skillet, melt the butter over medium-high heat. Add diced pancetta. Add the garlic and cook, stirring, for about 30 seconds, or until fragrant but not browned. Add mushrooms and stir to coat. Let cook undisturbed for 1 minute. Now, cook, stirring occasionally for 5 minutes or until mushrooms are tender and release their juices. Season with 1/2 tsp of salt and pepper. Add the white wine to the mushrooms and simmer for 1 minute or before all wine evaporates. Stir in the cream and simmer 1 minute more, or until slightly thickened. Add spinach and stir into mixture. Spinach will greatly reduce. Return the pasta to the pot. Pour the mushroom mixture over the pasta and stir to combine. Stir in the parmesan, parsley and 1/4 of the remaining salt. Garnish with a bit more chopped parsley.

Food Photography by: Rebecca O’Hara Photography

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