Description
This creamy mushroom pasta is a comforting and rich dish featuring sautéed cremini mushrooms in a luscious cream sauce, perfectly coating your choice of fettuccine, tagliatelle, or penne. Enhanced with garlic, dry white wine, and Parmesan cheese, it’s garnished with fresh parsley to add a fresh touch. Ideal for a cozy dinner, this recipe delivers elegance with simplicity, and can be customized with various add-ins for extra flavor or protein.
Ingredients
Scale
Pasta
- 12 oz (340g) pasta (fettuccine, tagliatelle, or penne)
Sauce
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 lb (450g) cremini mushrooms, sliced (or a mix of cremini, white button, and shiitake)
- 3–4 cloves garlic, minced
- 1/2 cup (120ml) dry white wine (optional)
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) chicken or vegetable broth
- 1/4 cup (60g) grated Parmesan cheese
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- Salt and black pepper, to taste
Garnish
- Fresh parsley, chopped
- Extra Parmesan, for topping
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving about 1 cup of pasta water for later use in the sauce.
- Sauté the Mushrooms: While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add the sliced mushrooms and sauté for 5–7 minutes until they release their moisture and become golden brown, stirring occasionally to ensure even cooking.
- Add Garlic & Deglaze: Add the minced garlic to the skillet and cook for 1–2 minutes until fragrant. If using wine, pour it in now to deglaze the pan, scraping up any bits stuck to the bottom. Allow the wine to cook off for 2–3 minutes.
- Make the Cream Sauce: Reduce the heat to low and stir in the heavy cream and broth. Let the sauce simmer for about 5 minutes to thicken. Add Parmesan cheese, thyme, salt, and pepper. Stir until the cheese melts and the sauce is smooth and silky.
- Combine with Pasta: Add the drained pasta to the skillet and toss to coat it evenly in the creamy mushroom sauce. If the sauce is too thick, add reserved pasta water gradually to reach desired consistency.
- Serve: Plate the pasta and garnish with extra Parmesan cheese and freshly chopped parsley for a bright finish.
Notes
- For extra flavor, add a splash of truffle oil or a handful of fresh spinach or arugula to the sauce.
- For a lighter alternative, use half-and-half or whole milk instead of heavy cream.
- Add cooked chicken, bacon, or sausage to make this dish meaty and boost protein content.
- Substitute Parmesan with Pecorino Romano for a sharper, tangier flavor.
- Try variations like adding spinach, peas, or sun-dried tomatoes for more color and nutrition.
- For a spicy kick, sprinkle in red pepper flakes.
- Vegan version can be made using dairy-free cream and nutritional yeast instead of Parmesan.
