Creamy Mushroom Pasta
A delicious creamy mushroom pasta recipe loaded with buttery garlicky mushrooms, perfect for any pasta lover.
Equipment
- large skillet
- Pot for boiling pasta
Ingredients
- 160 g fettuccine or linguine Use dried, not fresh pasta
- 30 g unsalted butter
- ½ tablespoon olive oil
- 300 g mushrooms, sliced white, cremini/swiss brown
- 2 cloves garlic, finely chopped
- 125 ml white wine, dry or rose, substitute with more broth
- 125 ml chicken broth/stock low sodium or vegetable broth
- 185 ml cream, heavy or thickened
- 30 g parmesan, finely grated Do not use store bought sandy parmesan
- ½ teaspoon salt
- ½ teaspoon pepper
Serving
- extra parmesan for serving
- parsley roughly chopped (optional)
Instructions
- Cook pasta in salted water for 1 minute less than time per packet. Scoop out 1 cup cooking water before draining, then drain.
- Melt butter and heat oil in a large skillet over high heat.
- Add mushrooms and cook, stirring regularly. When they start to sweat, add a pinch of salt and pepper.
- When golden (about 4 - 5 minutes), add garlic and cook until garlic is golden and mushrooms are golden.
- Add wine, stir, scraping the bottom of the skillet. Simmer until wine is mostly evaporated.
- Add broth, cream, parmesan, salt, and pepper. Stir to dissolve parmesan and simmer for 2 minutes.
- Transfer pasta into sauce, toss for 1 - 2 minutes until sauce thickens. Add reserved pasta cooking water if needed.
- Garnish with parsley and serve immediately with extra parmesan.
Notes
Pasta works best with flat wide shapes. Leftovers keep better than most creamy pastas, refrigerate for up to 3 days.
Nutrition
Serving: 1servingCalories: 893kcalCarbohydrates: 67gProtein: 24gFat: 58gSaturated Fat: 33gCholesterol: 237mgSodium: 1117mgPotassium: 815mgFiber: 4gSugar: 5gVitamin A: 1908IUVitamin C: 9mgCalcium: 273mgIron: 3mg
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