Creamy Mushroom Pasta with Burrata

Get out of your dinner rut with this creamy mushroom pasta with burrata

Switch up your weeknight pasta with this creamy mushroom pasta with burrata! The cream sauce is so decadent and the mushrooms bring a umami flavor that's next level!

This dish is also incredibly easy to make! The only hands-on work you'll need to do is chop the shallots and garlic. Besides that, this recipe mostly involves waiting for the sauce to reduce.

Ingredients

This creamy mushroom pasta only requires a few ingredients, and most of them you are likely to have in your pantry!

Pasta - Any type of pasta would work for this dish, but trust me, you're going to want a pasta that is great for holding on to sauce. I used pappardelle, but any flat long noodle like fettuccine or linguine.

Burrata - The soft stracciatella and cream in burrata brings a rich and velvet texture to an already decadent cream sauce. The burrata brings this pasta dish to the next level, but can be substituted for mozzarella or omitted altogether if you are trying to make this dish lighter.

Mushrooms - For this pasta, I use cremini mushrooms. Specifically trader joes, pre-chopped, and pre-washed cremini mushrooms. I prefer this type for its earthy flavor and meaty texture. However, you can substitute white mushrooms, buttons, or chopped portobellos.

Aromatics - Shallots, garlic, and thyme. These, along with the mushrooms give the sauce all its flavor so don't skip!

Beef Broth - The meaty taste of beef broth compliments the mushrooms, however in a pinch you can substitute chicken or vegetable broth.

Heavy Cream - For maximum richness, I use heavy cream. You can substitute for low fat coconut milk or half and half if you want to keep this dish lighter.

Method

This creamy mushroom pasta with burrata could not be easier to make!

Step 1: finely dice the shallots and garlic. Wash and chop mushrooms if they were not pre prepared.

Step 2: Brown the butter in a large cast iron skillet over medium heat. I always cut the butter into cubes so that it browns more quickly. You will know the butter is finished browning when it gives off a nutty aroma and turns a deep golden brown color.

Step 3: Add the mushrooms. Stir every so often until all the liquid evaporates. Roughly 8 minutes. Then add the shallots, garlic, and thyme. Stir for 2 minutes. Add the beef broth. Cook on medium until the beef broth has reduced by half. Roughly 12 minutes.

Step 4: Add the heavy cream to the pasta sauce. Stir to combine, then let reduce by half for another 12 minutes. You will want to continuously taste the sauce in this step to add salt and pepper as needed. You will likely need more salt than you think because the heavy cream dilutes any salty taste that came from the beef broth.

Step 5: cook the pasta according to the package's instructions. Be sure to salt your pasta water as you will be adding some of it into the pasta sauce.

Step 6: once the pasta is done cooking, reserve 1 cup of pasta water. Spoon the mushrooms out of the sauce and set aside. Turn the stove down to low. Strain the pasta then add it into the pasta sauce. Stir so that each pasta is coated in the mushroom sauce. Add the reserved pasta water as needed.

Step 7: Plate the pasta then break the burrata ball on top. Spoon the mushrooms back onto of the burrata and garnish with extra fresh thyme.