Description
Creamy Mushroom Pasta is a comforting, rich dish made with tender pasta tossed in a garlic-infused cream sauce loaded with sautéed mushrooms. It’s a quick, vegetarian-friendly meal perfect for weeknights or cozy dinners.
Ingredients
Scale
- 8 oz (225g) pasta (fettuccine, linguine, or spaghetti)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 10 oz (280g) mushrooms, sliced (cremini, button, or mixed)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup pasta water (reserved)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta according to package instructions in salted water until al dente. Reserve 1/4 cup of pasta water and drain the rest.
- While pasta cooks, heat olive oil and butter in a large skillet over medium heat.
- Add garlic and sauté for 30 seconds until fragrant.
- Add sliced mushrooms, salt, pepper, and thyme (if using). Cook for 6-8 minutes, stirring occasionally, until mushrooms are browned and tender.
- Reduce heat to low and stir in heavy cream. Let it simmer for 2-3 minutes to slightly thicken.
- Stir in Parmesan cheese and reserved pasta water until sauce is smooth and creamy.
- Add the drained pasta to the skillet and toss to coat evenly in the sauce.
- Serve hot, garnished with fresh parsley and more Parmesan if desired.
Notes
- Use a mix of mushrooms like shiitake and portobello for deeper flavor.
- For a lighter version, substitute half-and-half or milk for heavy cream.
- Add spinach or peas for extra veggies.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently with a splash of cream or milk.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 55mg