Creamy portobello mushroom sauce with a hint of aged white cheddar, parmesan cheese, all nestled in pasta shells.
Creamy is the keyword here and this sauce is so luscious yet not heavy. It has a delightful texture that snuggles the mushrooms right into the shell pockets and creates the perfect bite! My favorite part is the fresh ribbons of basil, it just ties all the flavors together.
I mean just look how beautiful it is.
You can make this decadent pasta for a weeknight meal, or you can add grilled chicken breast or salmon too. It is simple enough to make yet impressive enough to serve guests.
Okay let’s get started!
Creamy Mushroom Pasta Shells
Creamy portobello mushroom sauce with a hint of aged white cheddar, parmesan cheese, all nestled in pasta shells.
Servings: 6 servings
Ingredients
- 3/4-full bag 1lb pasta shells medium-large sized
- 1/4 cup butter
- 1 1/2 cups baby portobello mushrooms, chopped
- 1/2 medium shallot, minced
- 2 cloves garlic, minced
- 1 1/2 cups dry white wine
- 2 cups heavy cream
- 1/2 cup aged white cheddar cheese, shredded
- 1/2 cup parmesano reggiano cheese, grated plus extra for topping
- 1/2 tsp kosher salt
- 1/2 tsp cornstarch
- 1/2 tsp white pepper
- 1/4 tsp red pepper flakes
- 2 tbsp fresh chopped basil
Instructions
- In a large pot boil the pasta shells in salted water until al dente. Drain and set aside.
- In a large pan melt the butter over medium heat. Add the shallots, and garlic.
- Saute until tender. About 2-3 minutes. Add the salt, pepper, and red pepper flakes. Stir well and then add the mushrooms.
- Stir in the wine, and simmer until liquid has reduced by half.
- Stir in the cream and simmer.
- In a small bowl add the cornstarch and 1 tsp water. Mix well and add to the sauce.
- Next goes both cheeses.
- Stir well and simmer until the sauce becomes thick and coats the back of a spoon.
- Add the pasta shells. Mix well.
- Serve and top with extra parmesan reggiano and basil
- ENJOY!
