Creamy Mushroom Pasta With Gremolata Recipe

Name: Creamy Mushroom Pasta With Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE GREMOLATA; 1/2 cup chopped fresh flat-leaf parsley; 2 tbsp toasted pine nuts, chopped; 2 tsp grated lemon peel; None None FOR THE PASTA; 1 lb dried fettuccine or pappardelle; 1/2 cup frozen peas; 1 tbsp olive oil; 3 tbsp butter; 1 2/3 lbs mixed mushrooms, thinly sliced; 2 cloves garlic, crushed; 1 large fresh red chili pepper, seeded and chopped, optional; 1/2 cup chicken stock; 1 1/4 cups heavy cream; 1/2 cup finely grated Parmesan cheese, plus additional, to serve

Servings: persons

None None FOR THE GREMOLATA
1/2 cup chopped fresh flat-leaf parsley
2 tbsp toasted pine nuts, chopped
2 tsp grated lemon peel
None None FOR THE PASTA
1 lb dried fettuccine or pappardelle
1/2 cup frozen peas
1 tbsp olive oil
3 tbsp butter
1 2/3 lbs mixed mushrooms, thinly sliced
2 cloves garlic, crushed
1 large fresh red chili pepper, seeded and chopped, optional
1/2 cup chicken stock
1 1/4 cups heavy cream
1/2 cup finely grated Parmesan cheese, plus additional, to serve

1
For the gremolata, mix all ingredients in a small bowl. Set aside.
2
Cook the pasta in a large saucepan of boiling salted water according to the package directions. Add the peas during the last 2 mins of cooking time. Drain the pasta and peas. Return to the pan.
3
Heat the oil and butter in a large skillet on medium heat. Add the mushrooms and cook, stirring, until soft. Add the garlic and chili pepper and cook, stirring, until fragrant. Add the stock, cream, salt and pepper and bring to a boil. Reduce the heat to low and simmer, uncovered, for about 2 mins.
4
Add the mushroom mixture and Parmesan cheese to the pasta mixture; toss gently.
5
Serve the pasta topped with the gremolata and additional Parmesan cheese

606

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 15 ingredients. The key ingredients include: None None FOR THE GREMOLATA, 1/2 cup chopped fresh flat-leaf parsley, 2 tbsp toasted pine nuts, chopped, 2 tsp grated lemon peel, and more.

Yes, Creamy Mushroom Pasta With Gremolata 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 Mushroom Pasta With Gremolata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions