Gemelli Pasta with Creamy Mushroom Sauce Recipe + VIDEO
This pasta with mushroom cream sauce recipe features tender, twisty gemelli pasta tossed with an unbelievably rich and creamy mushroom sauce. It's a hearty and delicious vegetarian dish that is surprisingly easy to make in under an hour!
Set a large pot of salted water over high heat and bring to a boil. Once the water is boiling, cook the gemelli pasta according to package instructions. Drain reserving 1 cup of pasta water for later use.
Meanwhile slice all the mushrooms into thin slices. Then chop the garlic, rosemary, and thyme.
Set a large sauté pan over medium heat. Add the butter, mushrooms, and garlic. Add a good sprinkling of salt to the mushrooms. Stir and sauté the mushrooms until they release their juices, 5-6 minutes.
Add in the cooking sherry and fresh herbs. Stir well and simmer another 3-5 minutes, until most of the moisture has cooked down.
Stir in the heavy cream and Parmesan cheese. Once the cheese has melted into the sauce, place the drained pasta into the sauté pan. Stir to coat the pasta with the mushroom sauce. Add ½ - 1 cup of the reserved pasta water to the pan to loosen the sauce.
Once the pasta is well coated and the sauce has tightened a little, taste, then salt and pepper as needed.
Serve warm with an extra sprinkling of Parmesan cheese.
Video
Notes
Can’t find gemelli pasta? Try this recipe with Cavatelli or Fusilli pasta.This dish is delish the next day! The flavors get even more robust as the pasta and cream sauce sit together. Transfer cooled leftovers to an airtight container and keep them in the refrigerator for up to 3-4 days. Microwave in short 30 second bursts to reheat.