Description
This creamy mushroom pasta recipe features tender, browned mushrooms simmered in a rich and velvety cream sauce, tossed with perfectly cooked al dente pasta. Enhanced with garlic, Parmesan cheese, and optional white wine, this comforting Italian-inspired dish makes a quick yet elegant meal perfect for weeknights or special occasions.
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.
- Sauté Mushrooms: Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms are tender and browned. Cook in batches if necessary to avoid overcrowding the pan.
- Add Garlic: Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Deglaze with Wine: Pour in the white wine or vegetable broth to deglaze the pan, scraping any flavorful bits off the bottom. Let it cook off for 2-3 minutes.
- Make the Creamy Sauce: Reduce heat to low and pour in the heavy cream. Stir to combine, letting it simmer for 3-5 minutes to thicken slightly.
- Add Parmesan: Stir in the grated Parmesan cheese and cook for another 1-2 minutes until the cheese melts and the sauce is creamy.
- Season: Season the sauce with salt, pepper, and ground nutmeg (if using) to taste.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the creamy mushroom sauce. Toss well to coat the pasta. Add reserved pasta water gradually if the sauce is too thick.
- Serve: Serve immediately topped with extra Parmesan cheese and a sprinkle of fresh chopped parsley.
Notes
- You can substitute half-and-half for heavy cream to reduce richness.
- For a vegan version, use a plant-based cream alternative and vegan Parmesan.
- If skipping white wine, vegetable broth works well for deglazing.
- Cooking mushrooms in batches prevents them from steaming and helps them brown better.
- Reserve pasta water to adjust sauce consistency and help bind sauce to pasta.
