Description
A rich and creamy mushroom pasta dish made with sautéed mushrooms, garlic, and a luscious Parmesan cream sauce, perfectly tossed with al dente pasta for a comforting and flavorful meal.
Ingredients
Scale
Pasta
- 12 oz (340g) pasta (fettuccine, spaghetti, or penne)
Sauce
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 lb (450g) mushrooms, sliced (cremini, button, or a mix)
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional, can substitute with vegetable broth)
- 1 cup heavy cream (or use half-and-half for a lighter version)
- 1/2 cup grated Parmesan cheese (plus extra for serving)
- 1/4 teaspoon ground nutmeg (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
- Cook the Mushrooms: While the pasta is cooking, heat olive oil and butter in a large skillet over medium heat.
- Sauté Mushrooms: Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms are tender and browned. You may need to cook them in batches if your pan is too small.
- Add Garlic: Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Deglaze the Pan: Pour in the white wine (or vegetable broth if skipping wine) to deglaze the pan, scraping any flavorful bits off the bottom. Let the wine cook off for 2-3 minutes.
- Make the Cream Sauce: Reduce heat to low and pour in the heavy cream. Stir to combine, and let it simmer for 3-5 minutes to thicken slightly.
- Add Parmesan Cheese: Stir in the Parmesan cheese, continuing to cook for another 1-2 minutes until the cheese melts and the sauce is creamy.
- Season the Sauce: Season with salt, pepper, and ground nutmeg (if using) to taste.
- Toss Pasta with Sauce: Add the drained pasta to the skillet with the creamy mushroom sauce. Toss well to coat the pasta evenly. Add reserved pasta water a little at a time if the sauce is too thick, to reach desired consistency.
- Serve: Serve the pasta with extra Parmesan cheese and garnish with fresh chopped parsley.
Notes
- If you prefer a lighter sauce, substitute heavy cream with half-and-half.
- The white wine used for deglazing can be replaced with vegetable broth for a non-alcoholic version.
- Cooking mushrooms in batches prevents overcrowding and helps them brown better.
- Reserve pasta water helps to adjust the cream sauce consistency and helps it cling to the pasta.
- This dish is best served immediately for the creamiest texture.
