Description
A delicious and easy recipe for creamy mushroom pasta, perfect for a comforting meal.
Ingredients
Scale
- 8 ounces fettuccine or spaghetti
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced (such as cremini or button)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the fettuccine or spaghetti according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened.
- Stir in the minced garlic and sliced mushrooms. Cook for an additional 5-7 minutes, or until the mushrooms are browned and have released their moisture.
- Add the dried thyme, salt, and black pepper to the skillet, stirring to combine.
- Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, allowing the sauce to thicken slightly.
- Stir in the grated Parmesan cheese until melted and well combined. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
- Toss the cooked pasta with the creamy mushroom sauce until evenly coated.
- Serve immediately, garnished with fresh parsley and additional Parmesan if desired.
Notes
- For a lighter version, substitute half of the heavy cream with low-fat milk or a plant-based cream.
- For added protein, consider tossing in cooked chicken or shrimp before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg