This Creamy Mushroom Pasta is a true standout. A silky tangle of pasta coated in a rich parmesan sauce, brimming with buttery garlic mushrooms—it’s uncomplicated, quick, and decadently delicious! Another creamy pasta to add to your collection, and yet another irresistible mushroom dish to savor.
INGREDIENTS
- 160g (6oz) fettuccine or linguine (Note 1)
- 2 tbsp (30g) unsalted butter
- 1/2 tbsp olive oil (Note 2)
- 300g (10oz) mushrooms, sliced 1/3 cm (1/8″) thick (white, cremini, or Swiss brown)
- 2 garlic cloves, finely chopped
- 1/2 cup (125ml) dry white wine (or rosé; or substitute with more broth)
- 1/2 cup (125ml) low-sodium chicken broth/stock (or vegetable broth)
- 3/4 cup (185ml) heavy cream/thickened cream (Note 3)
- 1/3 cup (30g) finely grated parmesan cheese (Note 4)
- 1/2 tsp each salt and pepper
For Serving
- Extra parmesan cheese
- Parsley, roughly chopped (optional)
INSTRUCTIONS
- Cook the pasta in salted water for 1 minute less than the package instructions (start cooking the pasta halfway through the mushroom preparation). Just before draining, reserve 1 cup of the pasta cooking water, then drain the pasta.
- In a large skillet, melt the butter and heat the olive oil over high heat.
- Add the mushrooms and cook, stirring regularly. When they begin to release moisture, season with a pinch of salt and pepper.
- Continue cooking until the mushrooms are golden (about 4-5 minutes), then add the garlic and cook until golden.
- Stand back and carefully add the wine (it will steam up!). Stir, scraping the bottom of the skillet. Let it simmer rapidly until the wine mostly evaporates, and the winey smell is gone.
- Add the broth, cream, parmesan, salt, and pepper. Stir until the parmesan is melted, and simmer for 2 minutes, stirring regularly.
- Add the cooked pasta to the sauce and toss for 1-2 minutes until the sauce thickens and coats the pasta. If the sauce gets too thick, add a splash of the reserved pasta cooking water to achieve a smooth, silky consistency.
- Garnish with parsley and serve immediately, topped with extra parmesan.
RECIPE NOTES
- Pasta: Wide, flat pastas like fettuccine or linguine work best with creamy sauces, but any type of pasta (short or long) will do just fine. Use dried pasta, not fresh.
- Oil & Butter: A combination of oil and butter prevents the butter from burning and helps the mushrooms achieve a golden brown color.
- Cream: You can use light cream, but it will lack the same richness. To make it thicker without full-fat cream, toss the pasta with a splash of the pasta cooking water; the starch in the water helps thicken the sauce.
- Parmesan: Use freshly grated parmesan or finely shredded parmesan from the store. Avoid store-bought sandy parmesan or shaved parmesan, as they won’t melt properly.
- Leftovers: This dish keeps well in the fridge for up to 3 days. When reheating, add a splash of water to loosen the sauce if necessary.
- Nutrition per serving: Keep in mind this creamy pasta is a treat! Pair it with a light salad or lower-calorie side for balance.
