Description
A comforting and rich mushroom pasta made with sautéed mushrooms, a creamy sauce, and simple ingredients that come together quickly for a cozy, satisfying meal.
Ingredients
- 12 oz pasta of choice (fettuccine, penne, or spaghetti)
- 2 tablespoons olive oil or butter
- 12 oz mushrooms, sliced (cremini, button, or mixed)
- 3 cloves garlic, minced
- 1 small onion or shallot, finely chopped
- 1 cup heavy cream or milk
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley or thyme, chopped (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup of pasta water, then drain.
- While the pasta cooks, heat olive oil or butter in a large skillet over medium heat.
- Add the sliced mushrooms and cook until they release their moisture and become golden.
- Add the chopped onion or shallot and cook until softened, then stir in the garlic and cook until fragrant.
- Pour in the cream and let it simmer gently for 2–3 minutes.
- Stir in the Parmesan cheese until the sauce thickens slightly.
- Season with salt and black pepper.
- Add the cooked pasta to the skillet and toss to coat, adding reserved pasta water as needed to loosen the sauce.
- Finish with fresh herbs if using and serve hot.
Notes
- A splash of white wine can be added when cooking mushrooms for extra depth.
- Use a mix of mushrooms for more complex flavor.
- Add pasta water gradually to control sauce consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 55 mg
