Description

This Indulgent Morel Mushroom Pasta in Creamy Sauce Delight is a rich and flavorful dish featuring tender morel mushrooms sautéed in butter and olive oil, then simmered in a creamy Parmesan sauce. Paired with perfectly cooked fettuccine or tagliatelle, this comforting pasta recipe is elegant yet simple to prepare, making it ideal for a special dinner or a luxurious weeknight meal.

Ingredients

Scale

Pasta

8 ounces Fettuccine or Tagliatelle (can be swapped with gluten-free pasta if desired)

Mushrooms and Aromatics

1 cup Morel Mushrooms (clean them gently to avoid water absorption)
3 cloves Garlic (fresh garlic is recommended for superior taste)
1 tablespoon Fresh Thyme (use dried thyme as a substitute if fresh isn’t available)

Sauce

1 cup Heavy Cream (half-and-half can be a lighter substitute)
1/2 cup Grated Parmesan Cheese (for a stronger flavor, try Pecorino Romano)

Fats and Oils

2 tablespoons Butter (a bit of olive oil can keep it lighter)
1 tablespoon Olive Oil (adds a subtle fruity hint; any neutral oil can also work)

Seasoning

Salt (adjust to your taste)
Black Pepper (adjust to your taste)

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Instructions

Prepare the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine or tagliatelle according to the package instructions until al dente. Reserve about 1/2 cup of pasta water before draining. Set pasta aside and keep warm.
Clean and Sauté Morel Mushrooms: Gently clean the morel mushrooms with a damp cloth or soft brush to avoid water absorption. In a large skillet, heat the butter and olive oil over medium heat. Add the morel mushrooms and sauté for 5-7 minutes until they release their moisture and start to brown, stirring occasionally.
Add Garlic and Thyme: Mince the garlic cloves and add them to the skillet with the fresh thyme. Cook for another 1-2 minutes, stirring frequently, until fragrant but not browned.
Create the Creamy Sauce: Pour in the heavy cream and bring it to a gentle simmer. Reduce the heat to low and stir in the grated Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add some reserved pasta water to reach desired consistency.
Combine Pasta and Sauce: Add the cooked pasta directly to the skillet with the creamy morel sauce. Toss well to coat the pasta evenly with the sauce. Season with salt and black pepper to taste.
Serve: Divide the pasta among plates or bowls. Garnish with extra Parmesan, fresh thyme leaves, or freshly ground black pepper if desired. Serve immediately for the best flavor and texture.

Notes

When cleaning morel mushrooms, avoid soaking them in water as they can absorb moisture and become soggy.
You can substitute half-and-half for heavy cream to reduce richness if preferred.
For a stronger cheese flavor, Pecorino Romano can be used instead of Parmesan.
This recipe can be made gluten-free by swapping the pasta for a gluten-free variety.
If you prefer a lighter dish, reduce the butter and use olive oil or a mixture of both.
Reserve some pasta water to adjust the sauce consistency if needed.