Cavatappi with Wild Mushroom Sauce on an orange plate

I’m so happy I made this pasta dish and I’m so glad my mom gave me some of the sage leaves she and my dad grew and dried this year.  I really believe the sage made this dish over the top delicious.  This was so yummy but next time I will try it with light cream instead of heavy cream to save on fat and calories.  I can’t get over how packed with flavor this simple dish was.  It was our main course – we didn’t have anything else with it except for a glass of red wine (well I had the wine, Grumpy had a Grey Goose & Cran).  Personally, the wine went perfectly with this dish.  It was Barefoot Wine & Bubbly Zinfindal.    (Barefoot is not compensating me for my statement – that is my own opinion and I want to share it with you!).

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We like to eat pasta at least once a week – and after this week I promise I will be finding healthier versions.  I feel the need to state that we don’t eat this rich everyday!  Really, we do eat light often!   My Facebook Followers see on a daily basis that there are several nights we eat pita pizza, soup, salad, or don’t eat dinner at all!  If we did eat this way every day we wouldn’t be able to get out the door!

This is my submission for Presto Pasta Nights which is being hosted by Tandy of Lavendar & Lime.  If you would like to join in, you still have time as the deadline for this week’s submission is Thursday.  Check out the Presto Pasta Nights webpage for the details on submission and then on Friday watch Tandy’s site for the round up of yummy pasta dishes!

 
The cream didn’t thicken up a lot for me.  Maybe I was too impatient and didn’t let it simmer enough.  Next time, with the light cream, I would probably add just a little thickener to it to help it cling more.  The flavor was so good though that even Grumpy did not complain that the sauce was a little on the thin side.  If you try it with the light cream, let me know how it turned out!  
Capativi with Wild Mushroom Sauce

adapted from Wolfgang Pucks Pasta with Wild Mushroom Sauce
  • PRINTABLE RECIPE
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 4 leaves dried sage leaves, rubbed (use a pinch of rubbed sage if you don’t have dried)
  • 1/2 pound assorted wild mushrooms (golden chanterelle, shiitake, cremini, oyster, porcini, etc.), trimmed and sliced
  • 1 cup vegetable broth
  • 1 cup heavy or light cream
  • Salt
  • Freshly ground black pepper
  • 1/2 pound Capativi
  • Cook pasta according to package directions until al dente.
  • Saute mushrooms and garlic in olive oil until mushrooms are softened.  Add vegetable broth and dried sage and simmer uncovered about 5 minutes to reduce liquid.  I believe that reducing the liquid with the mushrooms  gives a more concentrated flavor and is part of what makes this so good
After reducing the broth, add cream, salt, and pepper.  Simmer uncovered until cream thickens (this is where I got impatient because I was hungry!).  If you use light cream, you may need to add a little thickener to the mixture.  I would probably whisk a tablespoon of flour into about 1/4 cup of cream and add it to the already simmering broth/cream mixture.  Not exactly sure how that would work, but that would be my first attempt anyway!  If you have suggestions, please leave them in my comments.  🙂
Once the sauce is thickened to your desired thickness, toss in pasta.  Serve warm & thoroughly enjoy!

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

11 Comments

  1. Lesa @Edesia's Notebook November 10, 2011 at 2:00 pm - Reply

    Yum, I love mushrooms with pasta. And cavatappi is such a cute pasta shape.

  2. Nutmeg Nanny November 10, 2011 at 3:04 pm - Reply

    This pasta dish looks amazing! Perfect for fall 🙂

  3. Delishhh November 10, 2011 at 10:00 pm - Reply

    YUM – so craving this right now – being pregnant makes pasty look extra good.

  4. Kathleen November 11, 2011 at 6:44 am - Reply

    This looks like some wonderful comfort food!

  5. tandysinclair.com November 11, 2011 at 7:33 am - Reply

    I know it takes a lot of patience to get the sauce to thicken. If I am in a rush, I use arrow root. Thanks for the submission 🙂

  6. Katherine Martinelli November 11, 2011 at 10:08 am - Reply

    Mmmm this really sounds like my kind of pasta! I can almost smell the mushroom and sage now…

  7. Ruth Daniels November 11, 2011 at 12:30 pm - Reply

    Looks wonderful and made me think of a couple of alternatives: thickening for a thicker sauce, or smaller pasta shapes and turn it into the creamiest, mushroom soup ever! Whatever way you choose.. thanks for sharing with Presto Pasta Nights.

    Not to mention, that you're next week's host! How lucky are we!

  8. Heather @ girlichef.com November 11, 2011 at 4:40 pm - Reply

    Oh my goodness…garlic, sage, and mushrooms equal such a comforting, earthy dish! I know I would adore this. And yeah, I'm okay with full fat cream as long as it's not daily. Happy food!

  9. Heidi / D-Tales November 14, 2011 at 5:54 am - Reply

    This looks SO good! I must try it! 🙂

  10. […] but in no means least is Shelby aka HoneyB of The Life and Loves of Grumpy’s Honeybunch has introduced me to a new ingredient with her capativi with wild mushroom sauce. I also now have […]

  11. […] but in no means least is Shelby aka HoneyB of The Life and Loves of Grumpy’s Honeybunch has introduced me to a new ingredient with her capativi with wild mushroom sauce. I also now have […]

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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