Pasta with Mushrooms and Capers

This one is all my fault. That is to say, I usually start with someone else’s recipe and tweak my way to bliss but this time I didn’t. You see, I had another old guy moment and forgotten that I already had mushrooms and bought some more. There are worse things than having too many nice sliced mushrooms to deal with. I came up with this thing, kind of on the fly, but it was tasty.





1 lbs. whole wheat pasta

16 oz sliced mushrooms

6 Tbs of butter or substitute

1 Tbs minced garlic

1/2 cup white wine

1/3 cup heavy cream or half & half or other substitute

1/4 cup Capers

2 tbs caper liquid brine

1 cup grated parmesan cheese, divided

2 tsp sweet basil

1/2 tsp of pepper flakes

Salt substitute and pepper to taste


  1. In a large pot, bring salted water to a boil and cook pasta, reserving 1 cup of pasta water.
  2. In a large non-stick skillet over medium heat and melt butter substitute, add garlic, basil, and mushrooms, and sauté ~4-5 minutes.
  3. Reduce heat, add capers, and white wine, and stir occasionally for another 2-3 minutes before adding heavy cream and half the Parmesan cheese. Stir until combined and heated ~1-2 minutes. Taste the sauce and add salt and pepper as needed
  4. Drain pasta (reserving a cup) and place in a large bowl.
  5. Pour contents of skillet over pasta and mix well. Add reserved pasta water to obtain the sauce consistency desired.

Serve with good bread, and wine and top with grated Parmesan.