Creamy mushroom pasta

Las Vegas farmer’s markets have a limited selection of fresh foods this time of year. You may have seen my purple cauliflower post recently, and I got some really good strawberries there too. Another great find at the farmer’s market was fresh porcini mushroom pasta. It was made the morning I bought it using ground up dried porcinis and semolina. So good!


Fresh pasta only takes about 2-3 minutes to cook. I tossed mine with two different mushroom sauce variations- a creamy one and a lighter garlicky one. Here’s how to make the cream sauce.

1/2 container cremini mushrooms, sliced
1 medium onion, chopped
1 chicken sausage link, sliced
3 garlic cloves, minced
1 tbs olive oil
Splash of white wine
1 tsp thyme
2 tbs half & half
2 tbs milk
Salt & pepper

1. Sauté the onion and diced chicken sausage in olive oil. Once the onion is translucent, add garlic, mushrooms, and a splash of white wine.

2. Once the mushrooms begin to soften, add the milk, half & half, and thyme.

3. Simmer the sauce until it thickens, then season with salt and pepper to taste.

4. Toss the pasta sauce with your favorite cooked pasta and top with shredded parmesan.


The fresh pasta was amazing with homemade sauce! Much better tasting than jarred Alfredo sauces and cream of mushroom soup based sauces. Stay tuned for the garlic butter sauce recipe!


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