Creamy Mushroom Pasta
A luxurious and comforting pasta dish featuring earthy mushrooms sautéed in garlic and finished with a velvety parmesan cream sauce.
Ingredients
- •1 lb (450g) fettuccine or linguine pasta
- •2 tablespoons unsalted butter
- •1 tablespoon extra virgin olive oil
- •1.5 lbs (700g) cremini or button mushrooms, thinly sliced
- •3 cloves garlic, minced
- •1 cup (240ml) heavy cream
- •1/2 cup (50g) freshly grated Parmesan cheese
- •1/4 cup fresh parsley, finely chopped
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
- 2
While the water heats, melt the butter and olive oil in a large skillet over medium-high heat.
- 3
Add the sliced mushrooms to the skillet and cook undisturbed for 3-4 minutes to develop a golden brown crust, then stir and cook for another 5 minutes until tender.
- 4
Lower the heat to medium, add the minced garlic, and sauté for 1 minute until fragrant.
- 5
Pour in the heavy cream and bring to a gentle simmer, allowing it to thicken slightly for about 3 minutes.
- 6
Stir in the grated Parmesan cheese until melted and smooth, then season with salt and pepper.
- 7
Drain the pasta, reserving a splash of pasta water, and toss the noodles directly into the sauce.
- 8
Add the parsley and toss everything together, adding a tablespoon of reserved pasta water if the sauce is too thick.
💡 Chef tips
- For a deeper flavor, use a mix of mushrooms like shiitake or oyster alongside the cremini.
- If you prefer a lighter version, you can replace half of the heavy cream with full-fat milk or vegetable stock.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; add a splash of water when reheating to loosen the sauce.
✅ How it should turn out
The finished dish should feature perfectly al dente pasta coated in a glossy, rich sauce with deep umami notes from the browned mushrooms and a sharp, savory finish from the Parmesan.