Description
Cream of Mushroom Pastina is a comforting and creamy Italian-inspired pasta dish featuring finely ground and sautéed cremini mushrooms, tender acini di pepe pasta, rich heavy cream, and tangy Pecorino Romano cheese. This hearty yet elegant dish combines deep mushroom flavors with a velvety sauce, perfect for a cozy family meal.
Ingredients
Scale
Mushrooms
- 1 lb. cremini or baby bella mushrooms, rinsed, divided (12 oz. for pureeing, 4 oz. thinly sliced)
Cooking Fats
- 2 Tbsp. extra-virgin olive oil, divided
- 2 Tbsp. unsalted butter, divided
Vegetables & Aromatics
- 1 large shallot, finely chopped
- 8 garlic cloves, finely chopped
Liquids
- 2 1/3 cups low-sodium vegetable broth (more if needed)
- 1 cup heavy cream
Pasta & Cheese
- 8 oz. acini di pepe (pastina)
- 2 oz. Pecorino Romano, finely grated (about 1 cup)
Seasoning
- Kosher salt, to taste
Instructions
- Pulse Mushrooms: In a food processor, pulse 12 oz. of the mushrooms until finely ground, with some small uneven pieces remaining. Thinly slice the remaining 4 oz. for later use.
- Caramelize Sliced Mushrooms: Heat 1 Tbsp. olive oil and 1 Tbsp. butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring frequently, until browned and nearly crispy, about 8 minutes. Season with kosher salt and transfer to a plate.
- Brown Pureed Mushrooms: In the same skillet, heat the remaining 1 Tbsp. olive oil and 1 Tbsp. butter over medium-high heat until melted. Add the pureed mushrooms and cook, stirring occasionally, until they start to brown and most moisture evaporates, approximately 10 minutes.
- Cook Aromatics and Simmer Pasta: Reduce heat to medium. Add the finely chopped shallot and garlic to the skillet with the ground mushrooms, seasoning with salt. Cook while stirring until shallots soften, about 5 minutes. Pour in the vegetable broth, scraping up any browned bits from the pan. Bring to a simmer. Add the acini di pepe pasta and season with salt. Reduce heat to medium-low, stirring occasionally to prevent sticking and adding more broth as necessary, until the pasta is al dente, about 12 minutes.
- Finish with Cream and Cheese: Stir in the heavy cream and grated Pecorino Romano cheese. Cook on gentle heat, stirring frequently, until the cheese fully melts and the sauce thickens slightly, about 2 to 3 minutes. Fold in the caramelized sliced mushrooms just before serving for added texture and flavor.
Notes
- You can adjust the amount of broth to achieve your preferred pasta consistency; add more if the liquid evaporates too quickly.
- The combination of pureed mushrooms and caramelized mushroom slices delivers layered mushroom flavor and appealing texture.
- Use low-sodium vegetable broth to better control saltiness, since Pecorino Romano is naturally salty.
- This dish pairs nicely with a crisp white wine or a light Italian red for a complete meal.
- Reheat leftovers gently on the stovetop with a splash of broth or cream to prevent sticking and maintain creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 45 mg
