Description
Enjoy a comforting bowl of creamy garlic mushroom shells, featuring large pasta shells coated in a rich mushroom sauce. This dish combines earthy mushrooms, aromatic herbs, and a touch of cream, making it a perfect choice for any dinner occasion.
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
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup vegetable broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add the large pasta shells to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
- Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process. Set aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the finely chopped onion to the skillet and sauté for about 3-4 minutes, or until the onion becomes translucent and soft.
- Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant. Be careful not to burn the garlic.
- Add the sliced mushrooms to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
- Sprinkle in the dried thyme, dried oregano, and red pepper flakes (if using). Stir well to combine and cook for another minute to allow the herbs to release their flavors.
- Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 3-4 minutes, allowing the broth to reduce slightly.
- Reduce the heat to low and stir in the heavy cream. Mix well until the sauce is creamy and smooth.
- Add the grated Parmesan cheese to the sauce, stirring until it melts and incorporates into the sauce. Season with salt and pepper to taste.
- Once the sauce is ready, add the cooked pasta shells to the skillet. Gently toss the pasta in the sauce until all the shells are well coated.
- If the sauce is too thick, you can add a little more vegetable broth or a splash of pasta cooking water to reach your desired consistency.
- Allow the pasta to heat through for about 2-3 minutes, stirring occasionally.
- Once heated, remove the skillet from the heat.
- Transfer the creamy garlic mushroom shells to serving plates or a large serving bowl.
- Garnish with freshly chopped parsley for a pop of color and added freshness.
- Serve immediately while hot, and enjoy your delicious creamy garlic mushroom shells!
Notes
- For a richer flavor, consider using a mix of different mushrooms such as shiitake, portobello, or oyster mushrooms.
- If you prefer a lighter version, you can substitute heavy cream with half-and-half or a plant-based cream alternative.
- Feel free to add protein to the dish, such as grilled chicken, shrimp, or sautéed spinach for added nutrition.
- For a vegan version, replace heavy cream with coconut cream or cashew cream, and omit the Parmesan cheese or use a vegan alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the sauce if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes