Description
A rich and comforting creamy mushroom pasta made with tender sautéed mushrooms, garlic, heavy cream, and parmesan cheese, all tossed with fettuccine for an easy yet indulgent dinner.
Ingredients
Scale
- 12 ounces fettuccine pasta
- 16 ounces fresh mushrooms, sliced
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 teaspoon salt, or to taste
- 1 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Slice the mushrooms and mince the garlic so all ingredients are prepared.
- Heat olive oil and butter in a wide skillet over medium heat.
- Add sliced mushrooms and cook for about 8 minutes until golden and tender. Stir in minced garlic and cook for 1 minute. Pour in heavy cream and let it simmer gently for 5 minutes until slightly thickened.
- Cook the fettuccine according to package instructions until al dente, about 10 minutes. Reserve 1/2 cup of pasta water, then drain.
- Add the drained pasta to the skillet and toss with the sauce. Stir in grated parmesan, salt, and black pepper. Add a splash of reserved pasta water if needed to loosen the sauce.
- Sprinkle with chopped fresh parsley and serve immediately while warm and creamy.
Notes
- Let mushrooms cook undisturbed for better browning and deeper flavor.
- Add parmesan off the heat to prevent clumping.
- If the sauce becomes too thick, loosen it with reserved pasta water.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 4g
- Sodium: 620mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg
Keywords: creamy mushroom pasta, easy mushroom pasta, vegetarian pasta dinner, quick creamy pasta