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Creamy mafaldine pasta with mushrooms in white sauce, garnished with fresh thyme and black pepper, close-up view of homemade Italian pasta

Creamy Mushroom Mafaldine Pasta

This elegant mafaldine pasta dish combines wild mushrooms with a silky cream sauce that perfectly clings to the pasta's distinctive ruffled edges. Ready in just 25 minutes, it's an impressive weeknight dinner that tastes like it came from a high-end Italian restaurant.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Italian
Servings 4
Calories 485 kcal

Ingredients
  

  • 1 pound mafaldine pasta
  • 1 pound mixed wild mushrooms, sliced
  • 2 medium shallots, finely minced
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 2 tbsp fresh thyme leaves
  • 3 tbsp extra virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 1/2 cup reserved pasta water

Instructions
 

  • Bring a large pot of salted water to boil for the pasta
  • Heat olive oil in a large skillet over medium-high heat
  • Sauté mushrooms until golden brown (8-10 minutes)
  • Add shallots and garlic, cook until softened (2-3 minutes)
  • Pour in cream, reduce heat to medium-low
  • Cook pasta until al dente (about 8 minutes)
  • Reserve 1/2 cup pasta water before draining
  • Add pasta to mushroom sauce, toss well
  • Add cheese and thyme, adjust consistency with pasta water
  • Season with salt and pepper to taste
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