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Creamy Garlic Morel Mushroom Pasta Recipe Easy Homemade from Scratch

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A comforting and elegant pasta dish featuring earthy morel mushrooms in a silky garlic cream sauce, paired with tender homemade fresh pasta. Ready in under 30 minutes, perfect for cozy dinners.

Ingredients

Scale
  • 1 ounce (28 grams) dried morel mushrooms, soaked in warm water to rehydrate
  • 2 cups (250 grams) all-purpose flour
  • 3 large eggs
  • Pinch of salt
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 cup (240 ml) heavy cream
  • ½ cup (50 grams) freshly grated Parmesan cheese
  • 1 small shallot, finely chopped
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon fresh thyme leaves, chopped (optional)
  • Salt and black pepper to taste
  • Zest of ½ lemon

Instructions

  1. Place the dried morel mushrooms in a bowl and cover with about 1 cup (240 ml) warm water. Let soak for 20–30 minutes until soft. Drain, reserving the soaking liquid, and gently squeeze out excess water. Chop roughly. Strain the soaking liquid through a fine mesh to remove grit and set aside.
  2. On a clean surface, mound 2 cups (250 grams) all-purpose flour and make a well in the center. Crack 3 large eggs into the well, add a pinch of salt. Using a fork, gently beat eggs and gradually incorporate flour from edges until a shaggy dough forms. Knead by hand for about 8–10 minutes until smooth and elastic. Wrap in plastic and rest for 20 minutes. If dough feels sticky, sprinkle with a little flour.
  3. Roll out dough thinly using a rolling pin or pasta machine to about 1/16 inch (1.5 mm) thickness. Cut into your preferred shape—tagliatelle or fettuccine work beautifully here. Dust with flour to prevent sticking.
  4. Bring a large pot of salted water to a boil. Add fresh pasta and cook for 2–3 minutes until al dente. Drain, reserving about ½ cup (120 ml) pasta water.
  5. In a large skillet, melt 3 tablespoons unsalted butter with 1 tablespoon olive oil over medium heat. Add chopped shallots and sauté for 2 minutes until translucent. Add minced garlic and cook another 1 minute until fragrant.
  6. Stir in rehydrated morels and cook for 5 minutes, letting them brown slightly for depth. Pour in the reserved mushroom soaking liquid carefully, avoiding any sediment, and simmer for 2 minutes.
  7. Lower heat and pour in 1 cup (240 ml) heavy cream, stirring constantly. Let sauce simmer gently until it thickens slightly, about 4–5 minutes. Stir in grated Parmesan, fresh thyme, lemon zest, salt, and pepper to taste.
  8. Add cooked pasta to the skillet, tossing to coat evenly. If sauce feels too thick, add reserved pasta water a tablespoon at a time until silky and smooth.
  9. Taste and adjust seasoning. Serve immediately with extra Parmesan on top. Optionally, sprinkle fresh parsley for a fresh note.

Notes

Rehydrate morels in warm water, not boiling, to preserve texture. Strain soaking liquid to avoid grit. Use moderate heat when sautéing garlic and shallots to prevent burning. Reserve pasta water to adjust sauce consistency. Lemon zest brightens the sauce. Fresh pasta cooks quickly—2 to 3 minutes.

Nutrition

Keywords: morel mushrooms, creamy garlic pasta, homemade pasta, fresh pasta, mushroom pasta, easy pasta recipe, garlic cream sauce, comfort food

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