Creamy Mushroom Pasta
A rich, creamy pasta dish loaded with buttery, garlicky mushrooms. Perfect for a quick and satisfying meal!
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Servings: 2
Calories: 894kcal
Ingredients
- 6 oz (160g) fettuccine or linguine
- 2 tbsp (30g) unsalted butter
- ½ tbsp olive oil
- 10 oz (300g) white or cremini mushrooms, sliced (⅛” thick)
- 2 cloves, finely chopped
- ½ cup (125ml) dry white wine (or rosé, or extra broth)
- ½ cup 125ml) low-sodium chicken or vegetable broth
- ¾ cup (185ml) heavy cream
- ⅓ cup (30g) finely grated parmesan
- ½ tsp each salt & pepper
For Serving:
- Extra parmesan
- Chopped parsley (optional)
Instructions
Cook Pasta:
- Boil pasta in salted water until just 1 minute shy of al dente.
- Reserve 1 cup of pasta water before draining.
Sauté Mushrooms:
- Heat butter and olive oil in a large skillet over high heat.
- Add mushrooms and cook, stirring regularly.
- Once they begin to release moisture, season with salt and pepper.
- Cook until golden brown (about 4-5 minutes), then add garlic and sauté until fragrant.
Deglaze & Make Sauce:
- Pour in wine, stirring to scrape up any browned bits. Let it simmer until mostly evaporated.
- Add broth, cream, parmesan, salt, and pepper. Stir and let simmer for 2 minutes.
Combine & Serve
- Add pasta to the sauce, tossing for 1-2 minutes until coated.
- If sauce thickens too much, add a splash of reserved pasta water.
- Garnish with parsley and extra parmesan. Serve immediately.
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For serving
- Extra Parmesan – Because more cheese is always a good idea!
- Fresh Parsley – Adds a pop of color and freshness (optional).
Nutrition
Calories: 894kcal | Carbohydrates: 66g | Protein: 25g | Fat: 60g | Saturated Fat: 35g | Cholesterol: 238mg | Sodium: 1118mg | Potassium: 816mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1909IU | Vitamin C: 10mg | Calcium: 274mg | Iron: 4mg
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