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Creamy Garlic Mushroom Pasta

A fork lifting a generous twirl of creamy mushroom pasta from a white plate, showing sautéed mushrooms.
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Make this rich and creamy mushroom pasta quickly for a satisfying weeknight meal.

Ingredients

Scale
  • 12 oz pasta (fettuccine or linguine)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 pound mixed mushrooms, sliced
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/2 cup dry white wine or vegetable broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Cook pasta according to package directions. Reserve 1/2 cup of the starchy pasta water before draining.
  2. While pasta cooks, heat olive oil and butter in a large skillet over medium-high heat.
  3. Add mushrooms and cook until they release their liquid and start to brown, about 6 to 8 minutes.
  4. Add minced garlic and thyme. Cook for 1 minute until fragrant.
  5. Pour in the white wine or broth, scraping up any browned bits from the bottom of the pan. Let it reduce slightly for 2 minutes.
  6. Reduce heat to medium-low. Stir in the heavy cream and bring to a gentle simmer.
  7. Stir in the Parmesan cheese until the sauce is smooth. Season with salt and pepper.
  8. Add the drained pasta to the skillet. Toss to coat. If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
  9. Stir in the fresh parsley. Serve immediately.

Notes

  • For a deeper mushroom flavor, use dried porcini mushrooms soaked in hot water; add the strained soaking liquid to the sauce.
  • Add 1 cup of fresh spinach during the last minute of cooking the sauce for added color and nutrients.
  • Use your favorite pasta shape; short shapes like penne work well to catch the sauce.

Nutrition

Find it online: https://cookerycourier.com/creamy-mushroom-pasta-recipe/