Whole grain noodles with creamy mushroom sauce – a practical dish for a weekday evening, when you want something warm, aromatic and without complicated preparation. Dried porcini mushrooms give a rich taste even in a small amount, cream makes the sauce softer, and mozzarella adds a delicate viscosity.
The recipe does not require long stewing: first you need to soak the mushrooms, then quickly heat them in cream with cheese and mix them with ready noodles. That is why it is important to keep all the products at hand and not to overheat the sauce.
Whole grain noodles have a more distinct flavor and a denser texture than regular ones, so they work especially well with a creamy sauce. At the same time, the dish remains simple: no separate frying, extra pans or complicated techniques. The main thing is not to immediately pour the mushrooms into the sauce along with all the liquid and not to bring the cream and cheese to an active boil.
I really like quick and flavorful dinners, especially when I want something hearty but not too heavy. And this is one of my favorite dishes. It is practical, does not require long preparation, and at the same time looks very appetizing on the table. I usually prepare it in the evening, when I come home from work and I want dinner to be warm, fragrant and not take much time.
On average, it takes about 35-40 minutes to cook: I spend about 10 minutes preparing the ingredients, another 15-20 minutes cooking the noodles and making the sauce, and a few minutes left over for mixing and serving.
Ingredients
- whole grain noodles – 250 g
- dried porcini mushrooms – 30-40 g
- cream 10% – 200 ml
- mozzarella – 50 g
This amount of ingredients is calculated for 3-4 servings. If you want to cook more, you can proportionally increase all the ingredients. The calorie content of one portion is approximately 360-380 kcal, so the dish remains quite light, but filling. For me, it is important that dinner is not only tasty, but also healthy: whole grain noodles provide more fiber and a slightly richer taste than regular ones.
What to prepare
- Pour the mushrooms with a small amount of boiling water, about 50 ml, and let them swell.
- Grate the mozzarella or cut it very finely so that it dissolves faster in the hot cream.
- At the same time, put the water for the noodles so that the sauce and pasta are ready almost at the same time.
If I want to make the dish even lighter, I can completely remove the cheese or use less cream. The main thing is not to forget about mushrooms: they give the main aroma, and even in a small amount, the sauce turns out rich.
How to cook step-by-step
Pour the dried porcini mushrooms with boiling water and leave for a few minutes so that they become softer. When the mushrooms swell, remove them from the liquid, squeeze them slightly and chop them finely. The liquid in which they stood can not be used completely, so that the sauce does not turn out watery.
Bring water to a boil in a large pot, add salt, and cook whole grain noodles according to package directions. It is important not to overcook the pasta: for this dish, it is better that it remains springy, because it will be mixed with the hot sauce later.
Place the chopped mushrooms in a saucepan, pour in the cream and pour in the grated mozzarella. Heat over low heat, stirring constantly. The sauce should become smooth and creamy, but it should not boil, otherwise the cream may separate and the cheese will clump together.
Discard the finished noodles in a colander and immediately put them in a saucepan with mushroom sauce. Mix well so that the creamy mass envelops each strip of noodles. If the dish seems too thick, add 1-2 spoons of hot pasta water.
Why this dish is successful
- Dried mushrooms give a concentrated aroma without long stewing.
- 10% cream makes the sauce lighter, but still creamy.
- Mozzarella gently binds the sauce and adds a delicate texture.
How to understand that everything is ready
- Mushrooms are soft and spread evenly in the sauce.
- Noodles are covered with a creamy shell, not lying separately from the sauce.
- The cheese was completely melted, but the sauce remained smooth.
Typical errors
- Leave the mushrooms too large – then they will be unevenly distributed in the noodles.
- Bring the cream to an active boil – the texture of the sauce will become coarser.
- Overcook the noodles – after mixing with the sauce, they will lose their elasticity.
It is better to serve the noodles immediately, while the sauce is still warm and plastic. For a more expressive taste, you can add a little freshly ground black pepper already in the plate. If you plan the dish as an independent dinner, a simple green salad or a few baked vegetables is enough for it.
This dish can even be frozen as a preparation. I put the noodles and sauce into airtight containers, let them cool, and then put them in the freezer. When you need to quickly prepare dinner, it is enough to take out a portion, defrost it, heat it in a pan – the dish is ready in almost no additional time. This is a real find for busy weekdays or when unexpected guests come.
Sometimes I add a little garlic or fresh black pepper to the sauce – it gives the dish a richer flavor. Some people like to add some fried bacon or portobello mushrooms for more flavor. If you want to make the noodles vegetarian, just remove the cheese or replace the cream with vegetable analogues.
I often sprinkle the dish with some fresh herbs, and you can add a few drops of olive oil on top.
Noodles with sauce taste perfect with a simple green salad, baked vegetables or a small portion of crusty bread. Even as an independent dinner, it is very satisfying – delicate, aromatic and filling.