Description
A rich and creamy mushroom pasta featuring golden, buttery, and garlicky mushrooms simmered in a luscious cream sauce with parmesan, tossed with perfectly cooked fettuccine or linguine. This comforting dish promises a velvety texture and deep flavors, ideal for a satisfying weeknight meal or special dinner.
Ingredients
Scale
Pasta
- 160g (6oz) fettuccine or linguine
Sauce and Mushrooms
- 2 tbsp (30g) unsalted butter
- 1/2 tbsp olive oil
- 300g (10oz) mushrooms, sliced 1/3 cm (1/8″) thick (white, cremini, or swiss brown)
- 2 garlic cloves, finely chopped
- 1/2 cup (125 ml) dry white wine (or rosé; substitute more broth if needed)
- 1/2 cup (125 ml) low sodium chicken broth or vegetable stock
- 3/4 cup (185 ml) heavy or thickened cream
- 1/3 cup (30g) finely grated parmesan cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- Extra parmesan, for serving
- Fresh parsley, roughly chopped (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook for 1 minute less than the package instructions to ensure it remains firm. Before draining, scoop out 1 cup of the pasta cooking water. Drain the pasta and set aside.
- Prepare the Mushrooms: In a large skillet, melt the butter and heat the olive oil over high heat. Add the sliced mushrooms and cook, stirring regularly. When mushrooms start to sweat, season them with a pinch of salt and pepper.
- Cook Mushrooms until Golden: Continue cooking the mushrooms for about 4 to 5 minutes until they turn a pretty golden brown. Then add the finely chopped garlic and cook until both the garlic and mushrooms are golden and fragrant.
- Deglaze with Wine: Carefully add the white wine to the skillet (it will steam vigorously). Stir, scraping the bottom of the skillet to lift any browned bits. Let the wine simmer rapidly until mostly evaporated and the wine aroma has dissipated.
- Add Broth and Cream: Pour in the chicken broth (or vegetable stock), cream, grated parmesan, and season with salt and pepper. Stir to dissolve the parmesan and let the sauce simmer for 2 minutes, stirring regularly.
- Toss Pasta with Sauce: Transfer the cooked pasta into the sauce. Toss and stir for 1 to 2 minutes until the sauce thickens and evenly coats the pasta. If the sauce becomes too thick, add a splash of the reserved pasta cooking water to loosen it to a silky consistency.
- Garnish and Serve: Sprinkle chopped parsley over the pasta, add extra parmesan if desired, and serve immediately while warm and creamy.
Notes
- Watch the recipe video for step-by-step guidance on achieving perfectly golden mushrooms and a luscious sauce.
- To scale up the recipe, cook mushrooms in batches to avoid steaming and ensure they brown nicely.
- Using dry white wine adds a subtle acidity and depth; substitute with more broth if avoiding alcohol.
Nutrition
- Serving Size: 1 serving
- Calories: 893 kcal
- Sugar: 5 g
- Sodium: 1117 mg
- Fat: 58 g
- Saturated Fat: 33 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 237 mg
