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Amazing 30-Minute Creamy Mushroom Pasta

mushroom pasta
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This is a quick and cozy Creamy Garlic Mushroom Pasta recipe, perfect for a comforting meal. Jacob perfected this one-pot version for minimal cleanup.

Ingredients

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  • 1 pound pasta (fettuccine or penne recommended)
  • 1 tablespoon olive oil
  • 1 pound mixed mushrooms, sliced
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine or vegetable broth
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons butter
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook pasta according to package directions. Reserve 1 cup of pasta water before draining. Set pasta aside.
  2. In a large skillet or Dutch oven, melt butter over medium heat. Add mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
  3. Add olive oil and minced garlic to the skillet. Cook for 1 minute until fragrant.
  4. Pour in the white wine or broth, scraping up any browned bits from the bottom of the pan. Let it reduce by half.
  5. Stir in the heavy cream and bring to a gentle simmer. Cook for 2 minutes until slightly thickened.
  6. Reduce heat to low. Stir in the Parmesan cheese until the sauce is smooth. Season generously with salt and pepper.
  7. Add the cooked pasta to the skillet. Toss to coat completely. If the sauce is too thick, add reserved pasta water, a splash at a time, until you reach your desired consistency.
  8. Serve immediately, garnished with fresh parsley and extra Parmesan.

Notes

  • For an extra layer of flavor, use a mix of cremini and shiitake mushrooms.
  • If you prefer a lighter sauce, substitute half and half for heavy cream, but the sauce will be thinner.
  • This recipe works well with spinach added in step 5 for color and nutrition.

Nutrition

Find it online: https://tasteportfolio.com/creamy-garlic-mushroom-pasta-recipe/