Creamy Mushroom Pasta
Indulge in a rich, velvety mushroom pasta loaded with savory garlic and parmesan cheese for the ultimate comfort meal.
Ingredients
- •1 pound fettuccine or linguine pasta (450g)
- •3 tablespoons unsalted butter
- •2 tablespoons extra virgin olive oil
- •1 pound mixed mushrooms, such as cremini and button, sliced (450g)
- •4 cloves garlic, minced
- •1 small yellow onion, finely diced
- •1 cup heavy cream (240ml)
- •1 cup freshly grated Parmesan cheese (100g)
- •1/2 cup low-sodium chicken or vegetable broth (120ml)
- •2 tablespoons fresh parsley, chopped
- •Salt and freshly cracked black pepper to taste
Instructions
- 1
Bring a large pot of generously salted water to a boil and cook the pasta according to the package directions until al dente, making sure to reserve 1 cup of pasta water before draining.
- 2
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- 3
Add the sliced mushrooms in a single layer and cook without disturbing for 4-5 minutes until golden brown, then stir and cook for another 3 minutes.
- 4
Reduce the heat to medium, add the remaining butter, diced onions, and a pinch of salt, sautéing until the onions are translucent and soft, about 4 minutes.
- 5
Stir in the minced garlic and cook for about 1 minute until fragrant.
- 6
Pour in the broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet, and let it simmer for 2 minutes.
- 7
Lower the heat to medium-low, pour in the heavy cream, and bring it to a gentle simmer.
- 8
Gradually stir in the grated Parmesan cheese until it melts completely into a smooth sauce.
- 9
Add the drained pasta directly into the skillet with the sauce, tossing well to coat every strand.
- 10
If the sauce is too thick, splash in a little of the reserved pasta water until you reach a silky consistency.
- 11
Season with salt and plenty of black pepper, garnish with fresh chopped parsley, and serve immediately.
💡 Chef tips
- Always reserve pasta cooking water before draining; the starched water is the secret to emulsifying the cream and cheese into a glossy sauce.
- Use a mix of different mushrooms like shiitake and portobello for a deeper, earthier flavor profile.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and reheated on the stove with a splash of milk or broth to restore the creamy texture.
✅ How it should turn out
The finished pasta should be generously coated in a rich, glossy cream sauce that smells intensely of garlic, earthy mushrooms, and nutty parmesan, with every bite offering a luxurious and savory flavor.