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Creamy Mushroom Pasta

Creamy mushroom pasta with garlic and parmesan sauce.
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Prep Time 10 minutes
Course dinner
Cuisine Italian-inspired

Ingredients
  

  • 160 g fettuccine or linguine
  • 2 tablespoons unsalted butter
  • 1/2 tablespoon olive oil
  • 300 g mushrooms sliced
  • 2 garlic cloves chopped
  • 1/2 cup white wine or extra broth
  • 1/2 cup chicken broth or vegetable broth
  • 3/4 cup heavy cream
  • 1/3 cup grated parmesan
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

For Serving:

  • Extra parmesan
  • Chopped parsley optional

Instructions
 

  • Cook pasta in salted water until just under al dente. Reserve 1 cup of pasta water, then drain.
  • Heat butter and olive oil in a large skillet over medium-high heat.
  • Add mushrooms and cook until golden and slightly caramelized. Season with salt and pepper.
  • Add garlic and sauté briefly until fragrant.
  • Pour in white wine and let it simmer until mostly evaporated.
  • Add broth, cream, and parmesan. Stir and simmer for 2 minutes until slightly thickened.
  • Add cooked pasta to the sauce and toss well for 1–2 minutes until coated.
  • Add a splash of reserved pasta water if needed to loosen the sauce.
  • Garnish with parsley and extra parmesan, then serve immediately.
  • This Creamy Mushroom Pasta is best enjoyed hot with a silky, glossy sauce.

Notes

  • Add grilled chicken or shrimp for protein
  • Use gluten-free pasta if needed
  • Add spinach for extra greens