Creamy Mushroom Pasta
Tender pasta in a velvety mushroom and garlic cream sauce. The mushrooms are finely chopped so they blend into the sauce, making this a sneaky way to introduce earthy flavors.
Ingredients(9)
- 1 cup small pasta (penne or fusilli)
- 150g button mushrooms, finely diced
- 1 small garlic clove, minced
- 1 tablespoon butter
- 1/4 cup cream cheese
- 3 tablespoons milk
- 2 tablespoons grated parmesan
- 1 teaspoon fresh thyme leaves (or pinch of dried)
- Small pinch of salt and pepper
Instructions(9 steps)
- 1
Cook pasta in salted boiling water according to package directions. Reserve 1/4 cup pasta water before draining.
- 2
While pasta cooks, melt butter in a pan over medium heat.
- 3
Add the finely diced mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and turn golden brown.
- 4
Add minced garlic and thyme. Cook for 1 more minute until fragrant.
- 5
Reduce heat to low. Add cream cheese and milk to the mushroom pan.
- 6
Stir continuously until cream cheese melts completely and forms a smooth, creamy sauce.
- 7
Add drained pasta to the pan and toss to coat every piece in the mushroom cream sauce.
- 8
Add a splash of reserved pasta water if the sauce is too thick.
- 9
Sprinkle with parmesan, stir once more, and serve warm.
Nutritional Highlights
- -Mushrooms are one of the few food sources of vitamin D
- -Rich in B vitamins for energy metabolism
- -Cream cheese and parmesan add calcium
- -Garlic provides immune-supporting compounds
Age Appropriateness
Great for 3-4 year olds. Finely dicing the mushrooms means even texture-sensitive children will enjoy this without noticing individual mushroom pieces.
Introduction Tip
Dice mushrooms as finely as possible so they disappear into the creamy sauce. As your child gets used to the flavor, gradually leave the pieces a bit larger.