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–+ servings
Creamy Mushroom Pasta

Creamy Mushroom Pasta

This Creamy Mushroom Pasta is your creamy pasta dream come true, loaded with golden buttery garlicky mushrooms!
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Course Mains
Cuisine Western
Servings 2 servings
Calories 893 kcal

Equipment

  • large skillet
  • Pot

Ingredients
  

Pasta

  • 160 g fettuccine or linguine Note 1
  • 2 tablespoon unsalted butter
  • ½ tablespoon olive oil Note 2
  • 300 g mushrooms sliced ⅓ cm / ⅛" thick (white, cremini/swiss brown)
  • 2 garlic cloves finely chopped
  • ½ cup white wine dry (or rose, sub more broth)
  • ½ cup chicken broth/stock low sodium (or veg)
  • ¾ cup cream heavy / thickened (Note 3)
  • ⅓ cup parmesan finely grated (Note 4)
  • ½ teaspoon salt
  • ½ teaspoon pepper

Serving

  • extra parmesan for serving
  • parsley roughly chopped (optional)

Instructions
 

Cooking Instructions

  • Cook pasta in salted water for 1 minute less than time per packet (start this mid mushroom cook). Just before draining, scoop out 1 cup cooking water, 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 pretty golden (about 4 - 5 minutes), add garlic and cook until garlic is golden and mushroom is golden.
  • Stand back and add wine (it will be steamy!!), stir, scraping the bottom of the skillet. Simmer rapidly until wine is mostly evaporated and winey smell is gone.
  • Add broth, cream, parmesan, salt and pepper. Stir to dissolve parmesan and simmer for 2 minutes, stirring regularly.
  • Transfer pasta into sauce, toss for 1 - 2 minutes until sauce thickens and coats pasta. If sauce gets too thick, add a splash of reserved pasta cooking water.
  • Garnish with parsley and serve immediately with extra parmesan!

Notes

Flat wide pastas are best for creamy sauces like this but any pasta will work just fine. Using a combo of oil and butter prevents butter burning and makes it easier to make mushrooms golden. The recipe will work with light cream, but it lacks richness. Use finely grated parmesan to avoid clumps.

Nutrition

Serving: 1servingCalories: 893kcalCarbohydrates: 67gProtein: 24gFat: 58gSaturated Fat: 33gCholesterol: 237mgSodium: 1117mgPotassium: 815mgFiber: 4gSugar: 5gVitamin A: 1908IUVitamin C: 9mgCalcium: 273mgIron: 3mg
Keyword Creamy mushroom pasta, creamy pasta, mushroom pasta
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