Description
A rich and comforting creamy mushroom pasta dish featuring tender sautéed mushrooms in a luscious Parmesan cream sauce, perfectly coated over al dente pasta. This easy-to-make recipe uses simple ingredients and delivers a deliciously satisfying meal in just 20 minutes, ideal for weeknight dinners or when craving a cozy Italian-inspired pasta.
Ingredients
Scale
Pasta
- 12 oz (340g) pasta (fettuccine, spaghetti, or penne)
Sauce
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 lb (450g) mushrooms, sliced (cremini, button, or a mix)
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional, can substitute with vegetable broth)
- 1 cup heavy cream (or use half-and-half for a lighter version)
- 1/2 cup grated Parmesan cheese (plus extra for serving)
- 1/4 teaspoon ground nutmeg (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
- Cook the Mushrooms: While the pasta is cooking, heat olive oil and butter in a large skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms are tender and browned. Cook in batches if the pan is too small.
- Add Garlic: Add the minced garlic to the mushrooms and cook for an additional 1-2 minutes until fragrant.
- Deglaze the Pan: Pour in the white wine or vegetable broth to deglaze the pan, scraping up any flavorful bits from the bottom. Allow the liquid to cook off for 2-3 minutes.
- Make the Creamy Sauce: Reduce heat to low and pour in the heavy cream. Stir to combine and let the sauce simmer for 3-5 minutes to thicken slightly.
- Add Parmesan: Stir in the grated Parmesan cheese and cook for another 1-2 minutes until melted and the sauce is creamy.
- Season: Season the sauce with salt, pepper, and optional ground nutmeg to taste.
- Combine Pasta and Sauce: Add the drained pasta to the skillet and toss well to coat in the creamy mushroom sauce. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
- Serve: Plate the creamy mushroom pasta and garnish with extra Parmesan cheese and freshly chopped parsley.
Notes
- For a lighter sauce, substitute heavy cream with half-and-half.
- If you prefer a non-alcoholic option, use vegetable broth instead of white wine.
- Cook mushrooms in batches if your skillet is small to ensure they brown properly instead of steaming.
- Reserve pasta water to adjust the sauce consistency to your liking.
- Use freshly grated Parmesan for the best flavor and melting performance.
- Garnish with fresh parsley to add a pop of color and freshness.
