Creamy Mushroom Pasta
A comforting, restaurant-quality pasta tossed in a rich and velvety garlic mushroom sauce.
Ingredients
- •1 lb fettuccine or linguine pasta (450g)
- •3 tbsp unsalted butter (42g)
- •2 tbsp extra virgin olive oil (30ml)
- •16 oz cremini or button mushrooms, sliced (450g)
- •4 cloves garlic, minced
- •1 medium yellow onion, finely diced
- •1 tsp fresh thyme leaves, minced
- •1/4 cup dry white wine or vegetable broth (60ml)
- •1.5 cups heavy cream (360ml)
- •1 cup grated Parmesan cheese (100g)
- •1/2 cup fresh parsley, chopped
- •Salt and freshly ground black pepper to taste
Instructions
- 1
Bring a large pot of generously salted water to a boil and cook the pasta according to package instructions until al dente.
- 2
Reserve 1 cup of pasta cooking water, then drain the pasta.
- 3
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- 4
Add the sliced mushrooms in a single layer and cook without stirring for 3-4 minutes to get a golden brown crust, then stir and cook for another 3 minutes.
- 5
Transfer the mushrooms to a plate and set aside.
- 6
In the same skillet, melt the remaining butter over medium heat.
- 7
Add the diced onion and sauté for 4-5 minutes until soft and translucent.
- 8
Stir in the minced garlic and fresh thyme, cooking for 1 minute until fragrant.
- 9
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom, and let it simmer until reduced by half.
- 10
Lower the heat to medium-low and pour in the heavy cream, bringing it to a gentle simmer.
- 11
Stir in the grated Parmesan cheese until melted and the sauce becomes smooth.
- 12
Return the cooked mushrooms to the skillet and season the sauce with salt and black pepper.
- 13
Add the drained pasta directly into the sauce, tossing well to coat every strand, adding splashes of the reserved pasta water if the sauce is too thick.
- 14
Garnish with fresh chopped parsley and extra Parmesan cheese before serving.
💡 Chef tips
- Always reserve pasta water before draining; the starched water is the secret to binding the cream sauce smoothly to the pasta.
- For the best texture, don't overcrowd the mushrooms in the pan so they brown properly instead of steaming.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop with a splash of milk or water.
✅ How it should turn out
The finished dish should feature tender pasta completely coated in a glossy, savory garlic-herb cream sauce studded with deeply browned, earthy mushrooms.