A rich, creamy, deeply savory one-pot pastina dish that transforms classic cream of mushroom flavors into a hearty, comforting pasta meal.

1 lb cremini or baby bella mushrooms, rinsed and divided

2 Tbsp extra-virgin olive oil, divided

2 Tbsp unsalted butter, divided

Kosher salt, to taste

1 large shallot, finely chopped

8 garlic cloves, finely chopped

2 1/3 cups (or more) low-sodium vegetable broth

8 oz acini di pepe or pastina

1 cup heavy cream

2 oz Pecorino Romano, finely grated (about 1 cup)

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In a food processor, pulse 12 ounces of mushrooms until finely ground. Thinly slice the remaining 4 ounces.
Heat 1 tablespoon oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring frequently, until browned and crisp, about 8 minutes. Season with salt and transfer to a plate.
In the same skillet, heat the remaining tablespoon oil and tablespoon butter over medium-high heat. Add the puréed mushrooms and cook until lightly browned and most moisture has evaporated, about 10 minutes.
Reduce heat to medium. Add the shallot and garlic, season with salt, and cook until softened, about 5 minutes.
Add the broth and scrape up any browned bits. Bring to a simmer, then add the acini di pepe and season with salt. Cook over medium-low, stirring occasionally and adding more broth as needed, until al dente, about 12 minutes.
Stir in the heavy cream and Pecorino Romano. Cook 2–3 minutes more, stirring frequently, until the cheese melts and the sauce thickens.
Return the caramelized mushrooms to the skillet and stir to combine before serving.

Fresh herbs like thyme or parsley add brightness.

Shiitake mushrooms add deeper umami flavor.

Add mascarpone for extra creaminess.

Reheat gently with broth or cream to loosen the sauce.