Name: Indulgent Creamy Mushroom Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8 ounces (225 g) fettuccine or linguine; 16 ounces (454 g) fresh mushrooms (cremini or button), sliced; 1 cup (240 ml) heavy cream; 2 cloves garlic, minced; 2 tablespoons unsalted butter (about 28 g); 1/2 cup (≈50 g) grated Parmesan cheese, plus more for serving; 2 tablespoons olive oil; Salt, to taste; Freshly cracked black pepper, to taste; Fresh parsley or thyme, chopped, for garnish; Crushed red pepper flakes, optional, for heat

Description

A creamy and comforting mushroom pasta dish that’s perfect for weeknight dinners and small dinner parties.

Ingredients

Scale

8 ounces (225 g) fettuccine or linguine
16 ounces (454 g) fresh mushrooms (cremini or button), sliced
1 cup (240 ml) heavy cream
2 cloves garlic, minced
2 tablespoons unsalted butter (about 28 g)
1/2 cup (≈50 g) grated Parmesan cheese, plus more for serving
2 tablespoons olive oil
Salt, to taste
Freshly cracked black pepper, to taste
Fresh parsley or thyme, chopped, for garnish
Crushed red pepper flakes, optional, for heat

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Instructions

Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente. Reserve 1 cup of pasta water, then drain the pasta.
While the pasta cooks, heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter. Add sliced mushrooms and let them cook undisturbed for 3–4 minutes to brown.
Stir and cook another 2–3 minutes until nicely caramelized. Push mushrooms to one side and add the remaining tablespoon of butter.
Add minced garlic and cook for 30–45 seconds until fragrant. Deglaze the pan with a splash (about 2 tbsp) of the reserved pasta water, scraping up browned bits.
Add heavy cream and bring to a gentle simmer, letting it thicken slightly for 2–3 minutes. Stir in grated Parmesan until smooth. Season with salt and pepper to taste.
Add drained pasta to the skillet, toss vigorously to coat, and cook for 1 minute to marry flavors. Adjust seasoning, finish with chopped herbs, and serve immediately with extra Parmesan.

Notes

For a lighter sauce, use half-and-half or whole milk. For vegetarian, use vegetable stock. For vegan, replace cream with coconut milk.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 610
Sugar: 2g
Sodium: 300mg
Fat: 39g
Saturated Fat: 21g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 17g
Cholesterol: 90mg