Creamy Mushroom Pasta
Indulge in this creamy mushroom pasta loaded with buttery garlicky mushrooms, perfect for a satisfying meal.
Equipment
- Large skillet
Ingredients
- 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 cloves garlic, 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
- Cook pasta in salted water for 1 minute less than time per packet. 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 the 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
Pasta is best when cooked in a large batch. Leftovers keep better than most creamy pastas, refrigerate for 3 days or so.
Nutrition
Serving: 1servingCalories: 893kcalCarbohydrates: 67gProtein: 24gFat: 58gSaturated Fat: 33gCholesterol: 237mgSodium: 1117mgPotassium: 815mgFiber: 4gSugar: 5gVitamin A: 1908IUVitamin C: 9mgCalcium: 273mgIron: 3mg
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