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He gives me flowers, I give him pasta 😄 This shiitake mushroom pasta is so easy to make and tastes incredible. The earthy aroma of fresh shiitake mushrooms pairs beautifully with the creamy tang of crème fraîche and the bright zest of lemon. Lightly sautéed garlic adds a subtle depth, while fresh parsley ties everything together with a burst of freshness. Perfect for a date night, this dish comes together quickly and effortlessly, leaving you...
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Bring a large pot of water to a boil. Lightly salt the boiling water, fold in the pasta, and cook for about 10 minutes.
Reserve 60 mL of pasta cooking water from the pot.
Heat 2 tbsp of extra-virgin olive oil in a large pan over medium-low heat.
Add the shiitake mushrooms and garlic, and sauté for 10 minutes or until cooked through, adding a little pasta water if necessary.
Season with sea salt and freshly-cracked black pepper to taste.
Drain the pasta and add it to the pan with the shiitake mushrooms.
Pour the reserved cooking water into the pan and sauté all the ingredients for one more minute.
Remove the pan from the heat and stir in the creme fraiche, lemon zest, and chopped parsley.
Season with freshly-cracked black pepper and Parmesan, and serve immediately.
If you don’t have shiitake mushrooms, you can substitute with cremini or button mushrooms.
Use freshly grated Parmesan for the best flavor.
Add a splash of white wine to the mushrooms while sautéing for extra depth.
Can I use dried shiitake mushrooms?
Yes, but you’ll need to rehydrate them in warm water before using. Fresh mushrooms are recommended for the best texture.
Can I make this dish ahead of time?
It’s best served fresh, but you can prepare the sauce ahead and reheat it gently before combining with freshly cooked pasta.
What type of pasta works best for this recipe?
Any pasta shape works, but fettuccine or tagliatelle pair particularly well with creamy sauces.
Can I make this dish vegan?
Yes, substitute creme fraiche with a plant-based cream alternative and skip the Parmesan.
How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of water or cream.
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