Creamy Mushroom Pasta
Creamy Mushroom Pasta is a rich and indulgent dish loaded with golden buttery garlicky mushrooms.
Equipment
- large skillet
- pot for boiling pasta
Ingredients
Pasta
- 160 g fettuccine or linguine Note 1
- 2 tablespoon unsalted butter
- 0.5 tablespoon olive oil Note 2
- 300 g mushrooms sliced ⅓ cm / ⅛" thick
- 2 cloves garlic finely chopped
- 0.5 cup white wine dry (or rose, sub more broth)
- 0.5 cup chicken broth/stock low sodium (or veg)
- ¾ cup cream heavy / thickened (Note 3)
- ⅓ cup parmesan finely grated (Note 4)
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
Instructions
Cooking Instructions
- Cook pasta in salted water for 1 minute less than time per packet. Just before draining, scoop out 1 cup cooking water, then drain.
- Melt butter and heat oil in a large skillet over high heat.
- Add mushrooms and cook, stirring regularly. When they start to sweat, add a pinch of salt and pepper.
- When pretty golden (about 4 - 5 minutes), add garlic and cook until garlic is golden and mushroom is golden.
- Add wine (it will be steamy!!), stir, scraping the bottom of the skillet. Simmer rapidly until wine is mostly evaporated and winey smell is gone.
- Add broth, cream, parmesan, salt and pepper. Stir to dissolve parmesan and simmer for 2 minutes, stirring regularly.
- Transfer pasta into sauce, toss for 1 - 2 minutes until sauce thickens and coats pasta. If sauce gets too thick, add a splash of reserved pasta cooking water.
- Garnish with parsley and serve immediately with extra parmesan!
Notes
Using a combination of oil and butter prevents butter burning and makes it easier to make mushrooms golden. The recipe keeps better than most creamy pastas due to the extra cream used.
Nutrition
Serving: 1servingCalories: 893kcalCarbohydrates: 67gProtein: 24gFat: 58gSaturated Fat: 33gCholesterol: 237mgSodium: 1117mgPotassium: 815mgFiber: 4gSugar: 5gVitamin A: 1908IUVitamin C: 9mgCalcium: 273mgIron: 3mg
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