Description
Enjoy a comforting bowl of creamy garlic mushroom pasta shells, featuring large pasta shells filled with a rich mushroom sauce. This dish combines earthy mushrooms, aromatic herbs, and a luscious cream sauce, making it a delightful option for both vegetarians and meat-lovers. Perfect for a cozy dinner!
Ingredients
Scale
- 12 oz (340g) large pasta shells
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 16 oz (450g) mushrooms, sliced (mix of cremini and button mushrooms recommended)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- 1 cup vegetable broth
- 1 cup heavy cream (or a plant-based alternative for a vegan option)
- 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil.
- Add the large pasta shells and cook according to package instructions until al dente (about 10-12 minutes). Stir occasionally.
- Drain the pasta and rinse under cold water. Set aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
- Stir in minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add sliced mushrooms and cook for 5-7 minutes until browned and moisture is released.
- Add dried thyme, oregano, and red pepper flakes (if using). Stir and cook for another minute.
- Pour in vegetable broth and bring to a gentle simmer for 3-4 minutes. Stir in heavy cream and bring back to a simmer.
- Gradually add grated Parmesan cheese, stirring until melted and creamy. For a vegan option, add nutritional yeast.
- Taste the sauce and adjust salt and pepper as needed.
- Gently fold in the cooked pasta shells, ensuring they are well-coated. Add more broth or cream if the sauce is too thick.
- Cook together for another 2-3 minutes over low heat, stirring occasionally.
- Transfer the creamy mushroom shells to plates or a serving dish.
- Sprinkle with freshly chopped parsley for color and freshness.
- Serve immediately while hot, paired with a side salad or crusty bread.
Notes
- Storing Leftovers: Cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat with a splash of vegetable broth or cream, or microwave in a covered dish, stirring occasionally.
- Prep Time: 15 minutes
- Cook Time: 30 minutes