Chef Jacquie’s Recipe: Creamy Mushroom Pasta

Bringing the Italian Market Inspirations to Your Kitchen from Chef Jacquie.

Create a restaurant-worthy fall date night with Chef Jacquie’s creamy mushroom pasta recipe

Ciao, amici! You know, there’s something about walking through the Italian Market here in Philly that just lights me up. It reminds me of being back in Italy, where food is at the heart of every gathering, and each dish tells a story. Whether it’s the smell of fresh bread, the vibrant colors of seasonal produce, or the way the vendors greet you like family—it’s magic, just like they do here in Philly in the Italian Market.

Every time I stroll through the market, I find myself inspired by what’s fresh and in season for the fall. It’s like the ingredients are calling out to me, saying, “Hey, what are we cooking today?” And let me tell you, it’s so easy to take these French flavors and put your own twist on them in your home kitchen.

For me, cooking is about connecting with people—whether it’s through a recipe I learned while traveling or from my own kitchen experiments. You don’t need a lot of fancy techniques. Just grab what’s fresh, maybe a little Parmigiano, a good olive oil, and you’re halfway there. That’s what makes cooking so special —humble ingredients turned into something extraordinary.

Today, I’m excited to walk you through how to make a dish that’s simple yet elegant—perfect for a cozy fall date night at home (serves 2 people). See printable recipe here

Ingredients: 

• 6 Tablespoons butter
• 6 Tablespoons shallots, finely chopped
• 1 Tablespoon Italian flat leaf parsley, chopped
• 1/4 teaspoon fresh thyme, chopped
• 1 teaspoon fresh sage, chopped
• 8 ounces. mushrooms (chanterelle, oyster and cremini) sliced [Kennett = best!]
• 8 ounces heavy cream
• 1/2 box of angel hair pasta
• 1/2 cup Parmigiano Reggiano, grated, plus extra for garnish

Directions: 

1. Boil Pot of Water: Put your water for your pasta on. Make it as salty as the ocean and bring to a boil.
2. Brown Mushrooms: In a large sauté pan, over medium heat, add 3 tablespoons of butter, add 1/2 chopped parsley, add thyme, sage to sliced mushrooms and sauté until golden brown. When mushrooms have reached a golden brown color, set them aside in a bowl and make sauce in same pan.
3. Make Sauce: Add chopped shallots and the remaining butter to your pan and sauté until shallots are translucent. Add heavy cream and bring to a low boil; stir to prevent sauce from sticking to your pan. Cook sauce until reduced by half.
4. Start Cooking Your Pasta: Once your sauce is going, cook pasta to al dente according to directions on the box; reserve pasta water.
5. Combine: Add pasta and cheese (reserving some cheese for garnish) to your sauce and toss until sauce is creamy and coats all of the pasta. Continue to add in pasta water, a little at a time, if needed to ensure smooth consistency.
6. Mangia: Serve topped with generous amounts of grated Parmigiano and chopped parsley. Enjoy!

The best part? You can make it your own. Maybe you’ve got some zucchini that’s looking fresh, or you’ve spotted a new variety of mushrooms at the market. Use them! That’s where the creativity comes in.  The dish should reflect you and your style.

So next time you’re at your local market, don’t be afraid to experiment. Try new ingredients, get inspired by what’s fresh, and remember— food isn’t about perfection. It’s about heart, tradition, and a little bit of *mangia bene*.

Now, go have some fun in the kitchen! Buon appetito!

Meet Chef Jacquie – Your Tour Guide!