Keto Creamy Morel Mushroom Pasta
Rich and luxurious pasta featuring earthy frozen morels simmered in white wine and mushroom stock, finished with heavy cream and fresh thyme. The deep, nutty flavor of morel mushrooms creates an elegant sauce that coats each strand of tagliatelle beautifully. Perfect for special dinners or when you want to transform simple ingredients into restaurant-quality comfort food. The mushroom stock intensifies the earthy flavors while white wine adds brightness to balance the cream.
Ingredients
- 1 tablespoon butter
- 1 clove garlic, crushed
- ½ cup white wine
- ½ cup mushroom stockchicken stock1:1protein_base
Less earthy but still flavorful
- 5 ounces frozen morelsfresh morels1:1mushroomgourmet
Use 3-4 ounces fresh, clean and slice before adding
- 1 teaspoon fresh thyme
- ½ cup heavy cream
- salt and pepper, to taste(optional)
- 6 ounces dried tagliatellefettuccine1:1pasta_shape
Similar wide flat pasta works perfectly
- ¼ cup grated Parmesan, to serve
Instructions
- 1
Melt the butter in a frying pan over medium heat
- 2
Add the crushed garlic to the pan and stir fry for 1 to 2 minutes
- 3
Add the white wine, mushroom stock, morels, and fresh thyme to the pan and leave the mixture to simmer gently for 10 minutes
- 4
Bring a large saucepan of salted water to the boil
- 5
Add the cream to the morel sauce and season well with salt and pepper
- 6
Cook the sauce for another 4 to 5 minutes then remove from the heat
- 7
Add the pasta to the boiling water and cook for 8 to 10 minutes or according to the packet instructions until al dente
- 8
Drain the pasta and add it to the pan with the morel sauce
- 9
Gently stir in the pasta to fully coat it in the creamy sauce
- 10
Serve the creamy morel pasta topped with a little Parmesan
Tips
Don't skip the simmering time for the morels - this allows them to rehydrate fully and release their deep earthy flavor into the wine and stock base.
Reserve some pasta cooking water before draining in case you need to thin the sauce when combining with the pasta.
Add the Parmesan just before serving rather than cooking it into the sauce to maintain the best texture and prevent grittiness.
Good to Know
Refrigerate leftovers for up to 3 days. The cream sauce may separate slightly when cold but will come back together when gently reheated.
The morel sauce can be made up to 2 hours ahead and kept warm on low heat. Cook pasta fresh when ready to serve for best texture.
Serve immediately while hot with crusty bread and a crisp white wine like Sauvignon Blanc or Pinot Grigio to complement the mushroom flavors.
Common Mistakes
Don't boil the cream sauce or it may curdle - keep at a gentle simmer after adding cream
Don't overcook the pasta as it will continue cooking slightly when tossed with the hot sauce
Substitutions
Use 3-4 ounces fresh, clean and slice before adding
FAQ
Can I use fresh morels instead of frozen?
Yes, use 3-4 ounces fresh morels. Clean them thoroughly and slice before adding to the pan. Fresh morels may cook faster than frozen.
What if I don't have mushroom stock?
Chicken or vegetable stock work as substitutes, though you'll lose some of the deep mushroom flavor. You can also use water with a bit of soy sauce.
How long will this keep in the refrigerator?
Store leftovers for up to 3 days refrigerated. The cream sauce may separate when cold but will come together when gently reheated with a splash of stock.