Creamy Buckwheat Pasta with Wild Mushrooms Recipe

Name: Creamy Buckwheat Pasta with Wild Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound wild mushrooms, such as oysters and chanterelles, sliced 1/4 inch thick; 2 tablespoons extra-virgin olive oil; Salt and freshly ground pepper; 6 large eggs; 1 pound buckwheat pappardelle (see Note); 1 leek, white and light green parts only, halved and sliced 1/8 inch thick; 1/4 cup plus 2 tablespoons mascarpone cheese; 1/4 cup heavy cream; 3 tablespoons unsalted butter; 1 1/2 cups baby spinach; Freshly grated Parmigiano-Reggiano cheese, for sprinkling

Servings: persons

1/2 pound wild mushrooms, such as oysters and chanterelles, sliced 1/4 inch thick
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
6 large eggs
1 pound buckwheat pappardelle (see Note)
1 leek, white and light green parts only, halved and sliced 1/8 inch thick
1/4 cup plus 2 tablespoons mascarpone cheese
1/4 cup heavy cream
3 tablespoons unsalted butter
1 1/2 cups baby spinach
Freshly grated Parmigiano-Reggiano cheese, for sprinkling

1
Preheat the oven to 400.
2
On a nonstick baking sheet, toss the mushrooms with 1 tablespoon of the olive oil and season with salt and pepper.
3
Roast for 15 minutes.
4
Meanwhile, in a medium pot of boiling salted water, cook the eggs for 5 minutes.
5
Drain the eggs and cool under cold running water.
6
In another pot of boiling salted water, cook the pasta until al dente; drain well.
7
In a medium skillet, heat the remaining 1 tablespoon of olive oil.
8
Add the leek and cook over moderate heat until translucent, 3 minutes.
9
Reduce the heat to low and stir in the mascarpone and cream, then stir in the butter.
10
Season with salt and pepper and remove from the heat.
11
Add the roasted mushrooms, cooked pasta and spinach to the skillet and toss to coat.
12
Season with salt and pepper and mound the pasta into shallow bowls.
13
Peel and halve the eggs, adding one to each bowl.
14
Sprinkle the pasta with Parmigiano-Reggiano cheese and serve immediately.

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 pound wild mushrooms, such as oysters and chanterelles, sliced 1/4 inch thick, 2 tablespoons extra-virgin olive oil, Salt and freshly ground pepper, 6 large eggs, and more.

Yes, Creamy Buckwheat Pasta with Wild Mushrooms falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Buckwheat Pasta with Wild Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions