This creamy portobello and porcini pasta combines meaty portobello mushrooms, earthy dried porcini, and heavy cream for a silky, umami-packed sauce that tastes restaurant-worthy but comes together quickly. Grated zucchini melts into the sauce for more (natural) creaminess and body. A wickedly good weeknight winner.
For more mushroom recipes, try my shiitake mushroom noodles, portobello mushroom burger, or mushroom barley soup.
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Quick Look: Creamy Portobello and Porcini Pasta
⏱️ Prep Time: 25 minutes
🍳 Cook Time: 15 minutes
🕒 Total Time: 40 minutes
👥 Servings: 4
📊 Calories: ~547 kcal per serving (based on nutrition panel)
🔥 Cook Method: Stovetop
👩🍳 Main Ingredients: Porcini mushrooms, portobello mushrooms, heavy cream
⭐ Difficulty: Easy-cook in one pan, boil pasta separately
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Why You'll Love Creamy Portobello and Porcini Pasta
Creamy without being heavy: Because this pasta is mushroom-based rather than meat-based, the heavy cream adds richness without the heaviness.
Deep mushroom flavor: If you love mushrooms, you'll love the intense porcini flavor of this dish.
Restaurant-worthy: It's a dish so easy to make but tastes like it came from a restaurant.
Why does porcini make this pasta special?
Dried porcini mushrooms have an intense depth of flavor that fresh mushrooms alone can't match. Once rehydrated, they add a rich, earthiness to dishes, and their soaking liquid becomes a base for the sauce.
Calling all mushroom lovers! This creamy portobello and porcini pasta features two of the most earthy mushrooms in existence for a decadent, umami-rich dish.
If you've been checking out this blog, you may have already guessed I have a thing for mushrooms. But pairing dried porcini with portobellos brings these favorite fungi to a whole other level.
This dreamy, creamy mushroom pasta includes a touch of tomato paste for added flavor and color, grated zucchini for extra nutrients and natural creaminess (you can't taste it), and heavy cream to tie it all together.
I'll finish with this: Good luck stopping at one serving!
For more pasta recipes, try my ricotta pasta, asparagus orzo, lemon orzo, pasta with caramelized shallots, macaroni and peas, or pasta puttanesca.
Jump to:
- Quick Look: Creamy Portobello and Porcini Pasta
- Why You'll Love Creamy Portobello and Porcini Pasta
- Why does porcini make this pasta special?
- Key Ingredients
- Variations & Substitutions
- How to Make Creamy Portobello and Porcini Pasta
- Pro Tips
- Creamy Portobello and Porcini Pasta FAQs
- Related Recipes
- Creamy Portobello and Porcini Pasta
Key Ingredients
See the recipe card for full ingredient and quantity information.
- Dried Porcini Mushrooms: For a deep, umami flavor. Don't skip them!
- Portobello Mushrooms: For a meaty texture.
- Tomato Paste: Another ingredient that enhances flavor and adds color.
- Zucchini: Grated, it melts into the sauce for natural creaminess, and you won't taste it.
Variations & Substitutions
➢Use fresh porcini mushrooms if you can't find dried. You may want to add more of them, since fresh ones aren't as flavorful.
➢If you can't find dried porcini or portobello mushrooms, use the earthiest-tasting mushrooms available, such as shiitake, oyster, or chanterelles.
➢Use red or yellow onion instead of the shallot.
➢Add some thyme along with, or instead of, the parsley.
➢Pour in a splash of white wine before adding the zucchini and simmer it for 2-3 minutes.
➢Small shells are OK to use if you can't find medium shells. You can also use orecchiette. Shell-like pasta is the best for this recipe because it captures the creamy mushrooms in its crevices.
➢You can use whipping cream instead of heavy cream.
➢Add some spinach and/or peas for more nutrients and color.
➢Add a small amount of tomato puree if you don't have tomato paste. Just know that this will alter the taste a bit.
How to Make Creamy Portobello and Porcini Pasta
Step 1: Soak the dried porcini in hot or boiling water for 15 minutes to rehydrate them.
Step 2: Lift out the porcini and set them on a paper towel. Pour the porcini water through a mesh sleeve placed over a bowl; set aside. Finely chop the porcini when they're cool enough to handle.
Step 3: Boil the shells in salted boiling water until al dente, then drain. Reserve 1 cup of pasta water.
Step 4: Sauté the porcini and chopped portobello mushrooms in the olive oil. After 5 minutes, add the shallots. Stir in the garlic and cook for 1 minute. Then, add the tomato paste and cook for 30 seconds.
Step 5: Spoon in 2 tablespoons of the porcini liquid you set aside earlier and simmer for 1 minute. Add the zucchini along with more olive oil, plus the salt and pepper. Cook for 1 minute.
Step 6: Pour in the heavy cream, and heat it on low for 1 minute. Stir in the pasta and stir well. Add some pasta water to loosen it. Garnish with Pecorino and fresh parsley.
Pro Tips
➢Use hot or boiling water: To soak the porcini mushrooms, heat some water in the microwave until it's steaming, or boil it in a tea kettle.
➢Finely chop the porcini: This will ensure they distribute evenly throughout the sauce for an earthy flavor in every bite.
➢Serve immediately: Don't let this pasta sit for too long; it's the most creamy when enjoyed right away. If it must sit (or if you're going back for seconds!), add some more pasta water to help rehydrate and loosen the dish.
Creamy Portobello and Porcini Pasta FAQs
Yes, you can omit the cream. You can also add a second grated zucchini, which will add more moisture and natural creaminess to the pasta. Lastly, ensure you reserve enough pasta water to help loosen the shells while tossing.
Dried porcini and portobellos work best because they're meaty and deeply flavorful.
You can use fresh, but dried porcini adds a much richer, more concentrated flavor.
Refrigerator: Store in an airtight container in the fridge for up to 3 days.
Freezer: I don't recommend freezing this pasta, especially since it contains heavy cream.
Reheat: Warm in the oven, covered, or reheat in the microwave. If you have leftover cream, add a splash of it to the pasta before reheating.
Related Recipes
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Creamy Portobello and Porcini Pasta
Ingredients
- ½ cup dried porcini mushrooms soaked in hot water then chopped finely (Note 1)
- 8 ounces medium pasta shells
- 3 tablespoons extra virgin olive oil divided (2 tablespoons + 1 tablespoon)
- 2 portobello mushrooms stems removed and chopped into small pieces
- 1 shallot peeled and minced
- 2 garlic cloves peeled and minced
- 2 tablespoons tomato paste
- 2 tablespoons porcini liquid (see recipe)
- 1 small zucchini skin-on, grated
- 1 teaspoon kosher salt
- Ground black pepper
- ½ to 1 cup heavy cream
- Grated Pecorino Romano cheese
- Handful Italian flat-leaf parsley minced
Instructions
- Soak the porcini mushrooms for 15 minutes in a small bowl filled with ½ cup hot or boiling water. Drain the mushrooms through a sieve placed over another bowl to catch the liquid; set aside. Blot the porcini with a paper towel to absorb excess liquid. Once cool enough to handle, finely chop them.
- Bring a large pot of salted water to a boil. Add the pasta shells, and cook according to the directions or until al dente. Drain and reserve about 1 cup of pasta water.
- Heat 2 tablespoons olive oil in a large pan on medium-low to medium heat. Add the portobello and porcini and cook until golden, stirring often, about 10 minutes. Halfway through, add the shallots and cook with the mushrooms. Add the garlic near the end and cook for about 1 minute, stirring frequently.
- Stir in the tomato paste and cook for 30 seconds, stirring continuously. Add the 2 tablespoons of the porcini liquid set aside earlier and simmer for 1 minute.
- Add the last 1 tablespoon olive oil, zucchini, salt, and pepper, and stir everything together, letting the zucchini cook for about 1 minute. Stir in the heavy cream, heating it through over low, about 1 minute.
- Add the cooked pasta shells to the mushroom mixture, stirring everything together and adding some of the pasta water to loosen the sauce and help make it creamy. Add some more heavy cream if you wish.
- Serve in bowls and top each with grated Pecorino and fresh, minced parsley if you want. Enjoy!
Notes
- Don't forget to reserve some pasta water(!); it's important for this dish.
- Serve this right after it's assembled; that's when it will be at its most creamy and luscious.
Nutrition
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I'm in love with this pasta. It's super creamy, with an intense mushroom flavor!