Name: Creamy Mushroom Pastina: 5 Reasons to Indulge Tonight
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 lb. cremini or baby bella mushrooms, rinsed, divided (12 oz. for pureeing, 4 oz. thinly sliced); 2 Tbsp. extra-virgin olive oil, divided; 2 Tbsp. unsalted butter, divided; 1 large shallot, finely chopped; 8 garlic cloves, finely chopped; 2 1/3 cups low-sodium vegetable broth (more if needed); 1 cup heavy cream; 8 oz. acini di pepe (pastina); 2 oz. Pecorino Romano, finely grated (about 1 cup); Kosher salt, to taste

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Creamy Mushroom Pastina is a comforting and creamy Italian-inspired pasta dish that brings warmth to any meal. This delightful recipe features finely ground and sautéed cremini mushrooms, tender acini di pepe pasta, rich heavy cream, and tangy Pecorino Romano cheese. It’s the perfect dish to embrace cozy evenings, making it not just a meal but an experience that warms the heart and satisfies the palate.

Why You’ll Love This Creamy Mushroom Pastina

This creamy mushroom pasta dish is a must-try for several reasons. First, it’s incredibly comforting, embodying the essence of home-cooked meals. Second, it’s a quick and satisfying dish that can be prepared in just 45 minutes, making it perfect for busy weeknights. Third, its rich flavors offer a delightful twist on traditional pasta dishes, while still being a vegetarian creamy mushroom dish. Additionally, it’s versatile; you can incorporate your favorite vegetables or proteins. Finally, its creamy texture is perfect for those who love indulgent meals without the guilt. Who wouldn’t want to savor a creamy mushroom dish that feels like a warm hug on a plate?

Ingredients for Creamy Mushroom Pastina

Gather these items:

1 lb. cremini or baby bella mushrooms, rinsed, divided (12 oz. for pureeing, 4 oz. thinly sliced)
2 Tbsp. extra-virgin olive oil, divided
2 Tbsp. unsalted butter, divided
1 large shallot, finely chopped
8 garlic cloves, finely chopped
2 1/3 cups low-sodium vegetable broth (more if needed)
1 cup heavy cream
8 oz. acini di pepe (pastina)
2 oz. Pecorino Romano, finely grated (about 1 cup)
Kosher salt, to taste

How to Make Creamy Mushroom Pastina Step-by-Step

Step 1: In a food processor, pulse 12 oz. of the mushrooms until finely ground, with some small uneven pieces remaining. Thinly slice the remaining 4 oz. for later use.
Step 2: Heat 1 Tbsp. olive oil and 1 Tbsp. butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring frequently, until browned and nearly crispy, about 8 minutes. Season with kosher salt and transfer to a plate.
Step 3: In the same skillet, heat the remaining 1 Tbsp. olive oil and 1 Tbsp. butter over medium-high heat until melted. Add the pureed mushrooms and cook, stirring occasionally, until they start to brown and most moisture evaporates, approximately 10 minutes.
Step 4: Reduce heat to medium. Add the finely chopped shallot and garlic to the skillet with the ground mushrooms, seasoning with salt. Cook while stirring until shallots soften, about 5 minutes. Pour in the vegetable broth, scraping up any browned bits from the pan. Bring to a simmer. Add the acini di pepe pasta and season with salt. Reduce heat to medium-low, stirring occasionally to prevent sticking and adding more broth as necessary, until the pasta is al dente, about 12 minutes.
Step 5: Stir in the heavy cream and grated Pecorino Romano cheese. Cook on gentle heat, stirring frequently, until the cheese fully melts and the sauce thickens slightly, about 2 to 3 minutes. Fold in the caramelized sliced mushrooms just before serving for added texture and flavor.

Pro Tips for the Best Creamy Mushroom Pastina

Keep these in mind:

Use fresh cremini mushrooms for the best flavor and texture.
Adjust the amount of broth based on your desired creaminess.
For extra depth, consider adding a splash of white wine while sautéing the mushrooms.
Serve immediately for the best creamy consistency; it thickens as it cools.

Best Ways to Serve Creamy Mushroom Pastina

Here are a few serving ideas to elevate your meal:

Pair it with a simple green salad for a balanced meal.
Serve as a side dish alongside grilled chicken or fish.
Top with additional Pecorino Romano for a savory kick.

How to Store and Reheat Creamy Mushroom Pastina

To store, place any leftovers in an airtight container and refrigerate for up to 3 days. When reheating, add a bit of broth or cream to loosen the pasta, as it may thicken in the fridge. This dish is perfect for meal prep, as it can be quickly warmed up on busy days.

Frequently Asked Questions About Creamy Mushroom Pastina

What’s the secret to perfect Creamy Mushroom Pastina?

The key to perfect creamy mushroom pasta is using high-quality ingredients, especially fresh mushrooms and cream. Balancing the flavors with the right seasoning can elevate the dish significantly.

Can I make Creamy Mushroom Pastina ahead of time?

Yes, you can prepare the components ahead of time. However, for the best texture, it’s ideal to cook the pasta fresh before serving. You can store the sauce separately and combine them when ready to eat.

How do I avoid common mistakes with Creamy Mushroom Pastina?

To avoid common mistakes, ensure you cook the mushrooms thoroughly to release their moisture before adding other ingredients. This enhances the depth of flavor and prevents a watery sauce.

Variations of Creamy Mushroom Pastina You Can Try

For those looking to experiment, here are some delightful variations:

Add spinach or kale for a nutritious boost and vibrant color.
Incorporate different types of mushrooms like shiitake or portobello for varied flavors.
Make it a one-pot creamy mushroom pasta by cooking everything in a single pot for easy cleanup.

For more delicious pasta recipes, check out Creamy Mushroom Chicken or Creamy Mushroom Soup. You can also explore Creamy Pumpkin Pasta for a seasonal twist!

Creamy Mushroom Pastina: 5 Reasons to Indulge Tonight

Author: basmer
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Creamy Mushroom Pastina is a comforting and creamy Italian-inspired pasta dish featuring finely ground and sautéed cremini mushrooms, tender acini di pepe pasta, rich heavy cream, and tangy Pecorino Romano cheese.

Instructions

In a food processor, pulse 12 oz. of the mushrooms until finely ground, with some small uneven pieces remaining. Thinly slice the remaining 4 oz. for later use.
Heat 1 Tbsp. olive oil and 1 Tbsp. butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring frequently, until browned and nearly crispy, about 8 minutes. Season with kosher salt and transfer to a plate.
In the same skillet, heat the remaining 1 Tbsp. olive oil and 1 Tbsp. butter over medium-high heat until melted. Add the pureed mushrooms and cook, stirring occasionally, until they start to brown and most moisture evaporates, approximately 10 minutes.
Reduce heat to medium. Add the finely chopped shallot and garlic to the skillet with the ground mushrooms, seasoning with salt. Cook while stirring until shallots soften, about 5 minutes. Pour in the vegetable broth, scraping up any browned bits from the pan. Bring to a simmer. Add the acini di pepe pasta and season with salt. Reduce heat to medium-low, stirring occasionally to prevent sticking and adding more broth as necessary, until the pasta is al dente, about 12 minutes.
Stir in the heavy cream and grated Pecorino Romano cheese. Cook on gentle heat, stirring frequently, until the cheese fully melts and the sauce thickens slightly, about 2 to 3 minutes. Fold in the caramelized sliced mushrooms just before serving for added texture and flavor.