Ingredients
Scale
- 1 cup pastina (tiny pasta stars)
- 2 tablespoons unsalted butter (or olive oil for a dairy-free option)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 cups fresh mushrooms, sliced (button mushrooms or any variety you prefer)
- 1 cup vegetable broth (or chicken broth for a non-vegetarian version)
- 1 cup heavy cream (or coconut cream for a dairy-free alternative)
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme (optional)
- Fresh parsley, chopped (for garnish)
- A squeeze of lemon juice (optional for added brightness)
- Grated Parmesan cheese (optional for serving)
Ingredient Highlights
- Pastina: This tiny pasta is perfect for soups and creamy dishes like this one. It absorbs the sauce well, making every bite flavorful.
- Mushrooms: Mushrooms provide an earthy, umami flavor that adds depth to the cream sauce, creating a rich and savory experience.
- Butter: The butter helps create the base of the creamy sauce, adding richness to the dish.
- Cream: The cream makes the sauce velvety and indulgent, transforming the dish into a luxurious comfort food.
- Vegetable Broth: This adds flavor without being too heavy, keeping the dish light yet savory.
Instructions
Prepare the Pastina:
- Cook the Pastina: Bring a pot of salted water to a boil. Add the pastina and cook according to the package instructions (usually about 4-5 minutes). Drain and set aside. You can toss the pastina with a bit of olive oil or butter to prevent it from sticking together.
Prepare the Creamy Mushroom Sauce:
- Sauté the Onion and Garlic: In a large pan, heat the butter over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds, until fragrant.
- Cook the Mushrooms: Add the sliced mushrooms to the pan and sauté for about 5 minutes, until they are softened and browned. Stir occasionally to ensure they cook evenly.
- Add the Broth: Pour in the vegetable broth, stirring to combine with the mushrooms and onions. Bring to a simmer and let it cook for 2-3 minutes to allow the flavors to meld.
- Add the Cream: Reduce the heat to low and stir in the heavy cream. Let it simmer gently for about 3-4 minutes, until the sauce thickens slightly. Season with salt, black pepper, and dried thyme (if using). Stir to combine.
Combine the Pastina and Sauce:
- Add the Cooked Pastina: Add the cooked pastina to the pan with the mushroom cream sauce. Stir gently to coat the pasta with the creamy sauce. Allow it to cook for an additional 1-2 minutes to let the flavors meld together.
- Adjust Seasoning: Taste and adjust the seasoning if necessary, adding more salt, pepper, or a squeeze of lemon juice for brightness.
Serve:
- Serve the Dish: Serve the Cream of Mushroom Pastina hot, garnished with fresh parsley and grated Parmesan cheese (if desired).
- Prep Time: 10minutes
- Cook Time: 15minutes
Nutrition
- Serving Size: 6
- Calories: 400
- Fat: 15g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g