Pasta with Quick Mushroom White Sauce

Sometimes it is just great to know that you can make a delicious dinner faster than one can be delivered to you, and this is one of those recipes. You can use store-bought fresh pasta such as ravioli, boiled dry pasta of your choice, or even homemade fresh pasta. For busy weeknights, I am currently obsessed with Buitoni’s Wild Mushroom Agnolotti. I was watching Top Chef (in my opinion the best show on TV!) and Richard Blais, one of the eventual champions, was commenting on something they were eating back at the house after a long day of competition as delicious. I paused my DVR and got close enough to the TV to read the label, and it was the Wild Mushroom Agnolotti. I thought, if it’s good enough for a house full of chefs, it is good enough for me! My mom always said I was really easily influenced by advertising! Oh well!

This creamy sauce comes together in less than 20 minutes. Dinner: check.

Pasta with Quick Mushroom White Sauce
Recipe type: Main dish, pasta
Prep time:
Cook time:
Total time:
Serves: 2
This recipe can be easily doubled to make a dinner for 4.
  • 1 9-oz. package fresh pasta of your choice, such as ravioli, or ½ lb. dry pasta, cooked al dente
  • 3 tablespoons unsalted butter
  • 10 oz. baby bella mushrooms, sliced
  • 3 tablespoons flour
  • 2 cups milk
  • 2 sprigs thyme, leaves stripped off
  • Kosher salt and freshly cracked pepper to taste
  • ½ cup freshly grated parmesan cheese
  • 1 cup frozen peas
  • chicken stock or pasta water to thin sauce if necessary
  1. Put a big pot of water on to boil for your pasta. If you are using fresh pasta, follow package instructions to cook for just a few minutes in unsalted water. If using dry pasta, salt the water and cook until your pasta is al dente. Use a spider strainer to remove pasta so you can reserve some of the pasta water to use later if necessary.
  2. Meanwhile, in a large skillet, place one tablespoon of butter over medium heat and when it melts, add sliced mushrooms. Adjust heat so you get some good brown color on the mushrooms and saute for about 5-6 minutes.
  3. Sprinkle the 3 tablespoons of flour over the mushrooms and saute for another minute. Add the 2 cups of milk and stir well. Bring to a gentle boil and reduce heat to low.
  4. Add the thyme leaves, salt, pepper and peas and cook for just 1-2 minutes, until peas are heated through and sauce has begun to thicken.
  5. Add the pasta and toss everything together. Taste. Add more salt, pepper, cheese or thyme to your taste. If the sauce needs thinning, add chicken stock or some pasta water. If you like it thicker, simply cook for a few extra moments.
  6. Divide into bowls and enjoy!


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3 thoughts on “Pasta with Quick Mushroom White Sauce

  1. Dre – I made this last night! Excellent; super creamy and so easy! Made the boys in the house happy. Keep the recipes coming. You’ve added a wonderful variety of meals to my weekly menus 🙂

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