*This Creamy Mushroom Champagne Pasta recipe is sponsored by Barilla Canada Inc. I’ve received compensation but, as always, all opinions are my own.
This Creamy Mushroom Champagne Pasta is a rich and delicious vegetarian main dish or side dish that’s easy enough for a weeknight meal and decadent enough for a special occasion. 2 kinds of mushrooms cooked in a creamy champagne sauce with fresh herbs!
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The holiday season is upon us and I’m thrilled to be sharing this absolutely delicious Creamy Mushroom Champagne Pasta recipe with you today in partnership with Barilla Canada – it’s truly the perfect dish that’s fit for any holiday gathering, and it’s easy enough for just about anyone to make!
I’ve been partnering with Barilla Canada for almost 5 years now, bringing you all sorts of delicious pasta recipes to enjoy with your family and friends. It’s no secret that Barilla is, hands down, my pasta brand of choice, and it’s the brand I stock my own pantry with every single month. I always recommend it over any other pasta brand because of its high quality and reasonable price.
This Creamy Mushroom Champagne Pasta is made with Barilla Penne pasta, which cooks to perfect al dente in minutes and never gets clumpy or starchy. It really adds to the restaurant-quality of this Creamy Mushroom Champagne Pasta and makes the sauce extra creamy!
How to make restaurant-quality pasta at home
This Creamy Mushroom Champagne Pasta is truly just as delicious as any dish from your favourite high-end restaurant, simply because of the ingredients! Choose high-quality ingredients like fresh Parmesan cheese, heavy cream, fresh shallots, and fresh herbs to really take this dish to the next level!
How to make Creamy Mushroom Champagne Pasta:
- Use a high-quality pasta! – there’s nothing worse than glue-y or overly starchy pasta when you’re trying to pull off a creamy and delicious restaurant-quality pasta dish. Barilla always holds up well in any creamy pasta dish.
- Use fresh, high-quality ingredients! – Fresh, high-quality ingredients take this creamy mushroom pasta recipe over the top! Always choose fresh herbs, fresh shallots and fresh Parmesan!
- Pasta water is liquid gold! – The water you boil the pasta in is a critical part of almost any pasta recipe. Reserve about 3/4 cup of pasta water to help make the sauce of this creamy mushroom pasta silky smooth and extra creamy.
- Don’t overcook your pasta! – Cook the pasta according to the package directions just until it’s al dente. It’ll cook a little bit more in the sauce and turn out perfectly!
Looking for more delicious pasta recipes? Try this Slow Cooker Chicken Noodle Soup, this Creamy One Pot Enchilada Pasta, this Rainbow Vegetable Pasta Salad, and this Easy Pasta Primavera.
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I hope you love this recipe as much as we do! Let me know in the comments below, what’s your favourite restaurant-quality pasta recipe to make at home? I’d love to know!
And don’t forget to try Barilla Canada’s recipe builders HERE for even more delicious recipe inspiration!
KITCHEN PRODUCTS I RECOMMEND:
Looking for even more comfort food meals? You’ll LOVE these:
Creamy Mushroom Champagne Pasta
- 1 500 gram box Barilla Penne Pasta (approximately 1 pound box)
- sea salt for the pasta water
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 shallots diced
- 2 pinches red pepper flakes optional
- 3 sprigs fresh thyme leaves only (use 1 teaspoon dried if desired)
- 2 sage leaves finely chopped (use 1/2 teaspoon dried if desired)
- 24 medium-sized mushrooms I use a combination of white and Crimini, halved
- Salt and pepper a few pinches of each
- ½ cup Champagne use white wine in place of champagne, if desired (or vegetable stock)
- ½ cup heavy cream use half and half for a lighter, less creamy sauce
- ¾ cup freshly grated Parmesan cheese plus more for garnish
- Fresh thyme and sage for garnish
- Set a large pot of water to boil and add 2 teaspoons of salt to the pot. Once the water is boiling add the pasta and cook according to the package directions to al dente (set a timer!).
- Add the olive oil to a large skillet over medium heat. Once the oil is warm, add the butter.
- When the butter is just melted add the diced shallots, red pepper flakes, thyme leaves and sage.
- Sautee until the shallots are soft and the herbs are fragrant (1-2 minutes).
- Add the halved mushrooms and sautee until the mushrooms are almost cooked through and slightly browned on the outside. They should reduce in size by about half.
- Add the champagne to the pan with the mushrooms and let it reduce almost completely, tossing the mushrooms in it white it cooks off.
- Reduce the heat to low and add the heavy cream and the parmesan cheese. Stir just until combined and the cheese is melted.
- Drain the pasta once it’s cooked to al dente and reserve about ¾ cup of the pasta water.
- Add the pasta to the pan with the mushroom mixture and toss everything together, drizzling in the reserved pasta water into the pasta as you toss. Don’t add the whole ¾ cup right away – start with ¼ cup and add a little bit at a time until the sauce reaches a smooth, creamy texture that’s not too thick but still coats the pasta.
- Sprinkle more shredded Parmesan over the top and add some more fresh thyme and sage for garnish before serving.