Heirloom Wheat Casarecce with Creamy Mushroom Sauce

By Claudia Bouvier, Co-Founder at Pastificio Boulder

This savory pasta dish combines Pastificio’s heirloom wheat pasta with fresh, locally grown mushrooms from Hazel Dell to create a perfectly creamy and oh-so-satisfying weeknight meal.


Heirloom Wheat Casarecce with Creamy Mushroom Sauce


16oz Pastificio Boulder Heirloom Wheat Campanelle
1/4 cup extra virgin olive oil
4 large cloves of garlic, thinly sliced lengthwise
3 medium sized shallots, thinly sliced lengthwise
12oz of mixed mushrooms from Hazel Dell Mushrooms, thinly sliced lengthwise
1 cup of heavy cream
Bunch of fresh oregano
Parmigiano Reggiano cheese (freshly grated)
Salt, black pepper – to taste


Sauté each type of mushroom in olive oil at medium heat till they are golden and caramelized on the edges. Then saute shallots till golden brown. Add garlic and sauté for a few minutes. Season with salt and pepper. Start cooking the pasta as per box instructions. Add mushrooms in the saute pan with shallots and garlic, turn heat on. Add cream and simmer, moving pan back and forth to emulsify the sauce. Once pasta is al dente, transfer directly from boiling water to shallots, garlic, cream and mushrooms. Gently combine and let it cook for a minute. Add more pasta water if the sauce gets thicker. Sprinkle fresh oregano. Serve in pre-warmed plates with freshly grated Parmigiano ReggianoBuon appetito!

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