Creamy Mushroom Pasta Bake
A heartwarming dish that combines creamy mushrooms and pasta, perfect for cozy meals and gatherings.
Ingredients
Pasta and Veggies
- 8 oz Pasta (penne or rigatoni) Choose your favorite shape for that delightful bite.
- 2 cups Fresh Mushrooms (sliced) Any variety can work; try a mix of cremini and shiitake for depth of flavor.
- 1 Medium Onion (chopped) Sweet and aromatic, it forms a base for your sauce.
- 3 cloves Garlic (minced) Fresh garlic brings an irresistible depth.
Sauce and Seasoning
- 2 cups Heavy Cream For that dreamy creaminess, but feel free to swap with half-and-half for a lighter version.
- 1 cup Grated Parmesan Cheese Adds a rich, nutty flavor; you can substitute with nutritional yeast for a vegan twist.
- 2 tablespoons Olive Oil For sautéing—the heart of your dish.
- to taste Salt and Pepper Essential for enhancing flavors.
Garnish
- to taste Fresh Parsley (chopped) Adds a pop of color and freshness.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onions and garlic, cooking until fragrant.
Cooking
- Stir in the sliced mushrooms and cook until they are tender and golden brown, about 5-7 minutes.
- Pour in the heavy cream, then add salt and pepper to taste. Stir in the grated Parmesan cheese until melted.
- In a large baking dish, combine the pasta and mushroom sauce. Mix until every piece of pasta is enveloped in the sauce.
- Sprinkle some additional Parmesan on top if you’re feeling indulgent.
- Place your baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and bubbly.
Notes
Substitute whole-grain pasta or zucchini noodles for a healthier twist. Add seasonal ingredients like spinach or roasted butternut squash.