Description
Indulge in a rich and creamy garlic mushroom pasta that is both flavorful and satisfying.
Ingredients
Scale
- 8 ounces fettuccine or spaghetti
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 8 ounces mushrooms, sliced (such as cremini or button)
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions in a large pot of salted boiling water 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 sliced mushrooms and sauté for about 5-7 minutes, or until they are golden brown and tender.
- Stir in the minced garlic, dried thyme, salt, and black pepper. Cook for an additional 1-2 minutes until the garlic is fragrant.
- Pour in the heavy cream and bring the mixture to a simmer. Allow it to cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
- Add the cooked pasta to the skillet, tossing to coat it in the creamy mushroom sauce. If the sauce is too thick, gradually add some reserved pasta water until you reach your desired consistency.
- Stir in the grated Parmesan cheese until melted and well combined. Remove from heat.
- Serve immediately, garnished with fresh parsley.
Notes
- For a lighter version, substitute half of the heavy cream with low-fat milk or use a plant-based cream alternative.
- Add cooked chicken or shrimp for extra protein, or toss in some spinach or peas for added vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg