Creamy Mushroom Pasta
Fettuccine and golden garlic mushrooms are tossed in a creamy Parmesan sauce for a rich, quick dinner.
By Cookin' Kitchen
- Total: 20 minutes
- Servings: 2 servings
Recipe
Creamy Mushroom Pasta
Fettuccine and golden garlic mushrooms are tossed in a creamy Parmesan sauce for a rich, quick dinner.
Cookin' · https://cookin.club/recipes/creamy-mushroom-pasta
- Prep
- 8 minutes
- Cook
- 12 minutes
- Total
- 20 minutes
- Servings
- 2
Ingredients
For 2 servings
For serving
Equipment
- Large skillet
Instructions
Step 1: Cook the pasta in salted water for 1 minute less than the package time; start it midway through cooking the mushrooms. Just before draining, scoop out 1 cup of the cooking water, then drain the pasta.
Step 2: Melt the butter and heat the oil in a large skillet over high heat.
Step 3: Add the mushrooms and cook, stirring regularly. When they begin to sweat, add a pinch of salt and pepper.
Step 4: When the mushrooms are golden, about 4 to 5 minutes, add the garlic. Cook until the garlic and mushrooms are golden.
Step 5: Stand back and add the wine; it will steam. Stir, scraping the bottom of the skillet. Simmer rapidly until most of the wine has evaporated and its winey smell is gone.
Step 6: Add the broth, cream, Parmesan, salt and pepper. Stir to dissolve the Parmesan, then simmer for 2 minutes, stirring regularly.
Step 7: Transfer the pasta to the sauce and toss for 1 to 2 minutes, until the sauce thickens and coats the pasta. If the sauce becomes too thick rather than silky, add a splash of reserved pasta water.
Step 8: Garnish with parsley and serve immediately with extra Parmesan.
Notes
Ingredient notes
Flat, wide pasta works especially well with creamy sauces, but any shape will work. Use dried pasta rather than fresh.
A combination of butter and oil helps prevent the butter from burning while the mushrooms brown.
Light cream can be used, though the sauce will be less rich. Tossing the pasta with a splash of reserved cooking water helps thicken the sauce.
Finely grate Parmesan or use finely shredded Parmesan; sandy or shaved Parmesan will not melt smoothly.
Storage
Refrigerate leftovers for about 3 days. Reheat in the microwave, adding a small splash of water to loosen the sauce if needed.
Nutrition per serving
- Calories
- 893 kcal
- Fat
- 58 g
- Saturated fat
- 33 g
- Carbohydrates
- 67 g
- Sugar
- 5 g
- Fiber
- 4 g
- Protein
- 24 g
- Sodium
- 1,117 mg
- Cholesterol
- 237 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Fettuccine is coated in a creamy Parmesan sauce with buttery garlic mushrooms and a splash of white wine. This recipe makes two servings.
Use fettuccine or linguine, and cook the mushrooms in batches if scaling up so they brown instead of steaming.
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