creamy mushroom pasta
This creamy mushroom pasta is a delicious and comforting dish that's perfect for a weeknight dinner. The creamy sauce, enriched with garlic and Parmesan cheese, envelops perfectly cooked pasta and sautéed mushrooms, creating a hearty meal that is sure to satisfy.
Equipment
- 1 large pot
- 1 skillet
- 1 colander
- 1 wooden spoon
- 1 measuring cups
- 1 measuring spoons
- 1 grater
Ingredients
- 12 ounces pasta fettuccine, penne, or your choice.
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 16 ounces mushrooms, sliced such as cremini or button mushrooms.
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- to taste salt
- to taste pepper
- for garnish fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta in a colander.
- While the pasta is cooking, heat the olive oil and butter in a large skillet over medium heat. Once the butter has melted, add the diced onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic to the skillet and cook for an additional minute until fragrant.
- Next, add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender.
- Reduce the heat to low and pour in the heavy cream. Stir to combine and let it simmer for 2-3 minutes.
- Gradually add the grated Parmesan cheese while stirring until the cheese has melted and the sauce is creamy. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.
- Season the sauce with salt and pepper to taste. Add the cooked pasta to the skillet, tossing to combine and coat the pasta with the creamy mushroom sauce.
- Serve immediately, garnished with chopped fresh parsley, if desired.
Notes
Feel free to add cooked chicken or spinach for extra protein and nutrients.
For a lighter version, you can substitute half and half for the heavy cream and reduce the amount of cheese slightly.
This dish pairs well with a side salad or garlic bread.