Creamy Mushroom & Anchovy Pasta
When it comes to underrated ingredients, Mushrooms and Anchovies are both on that list. For some, the sound of either of these ingredients may be cringe-worthy. But for me, it's a love story between unexpected friends. One salty and the other one smooth. As we all know, my love for pasta is eternal so here is yet again a pasta recipe that doesn't disappoint.
For a nice side, I love to add an arugula salad with tomatoes, shallots, and shaved parmesan to balance this creamy and savory pasta dish.
Prep Time: 20 Mins
Cook Time: 40 mins
Servings: 8 Servings
1 box spaghetti
2 cups chopped baby Bella mushrooms
8 garlic cloves
1 small red onion
1 tbsp Anchovy Paste = ~8 Anchovy Filets
1 cup shredded Parmesan
1 cup heavy cream
½ cup fresh parsley
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp dried parsley
1 tbsp umami seasoning
1 tbsp unsalted butter
Begin to boil water for the pasta, add 2-3 tbsp kosher salt to water and follow boiling instructions for al dente pasta. When it’s done, drain the pasta and add a little bit of olive oil to prevent pasta from sticking together. When your pasta finishes boiling, save ~1 cup of pasta water.
Start a pan on high heat with 2-3 tablespoons of olive oil, once the oil starts to loosen, turn heat down to medium and add 1 medium onion. After about 3-5 mins, add chopped garlic cloves. If you see your garlic get too crispy, turn your heat down.
Once your onion and garlic is lighter in color (~8-10 mins) add the mushrooms. Let them sit in the pan with the onion and garlic for 7-8 mins before flipping them and letting them sit another 5 mins. This helps them caramelize. Note - for best results, roast mushrooms in a separate pan with olive oil, but do not crowd the pan. But if you don’t want to clean multiple pans then just make it work.
Turn heat to medium low. Add 1-2 tbsp of anchovy paste, if you are using filets its about 8 filets per tbsp. Anchovies are our salty friend, they bring so much flavor to this pasta!!
Add 1 tbsp unsalted butter to sauce pan.
In the sauce pan, add ¾ cup heavy creamy into onion/garlic/mushroom mix and slowly mix in ½ cup of parmesan.
Add in dry spices and seasonings (1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp dried parsley, 1 tbsp umami seasoning)
Add pasta to sauce mixture. Based on consistency, start with ¼ cup of pasta water, then add more if needed.
Mix through pasta and sauce mix, then slowly bite your lip and top that pasta with some fresh parsley and shaved parmesan.