creamy mushroom pasta
This creamy mushroom pasta is a delicious and comforting dish, perfect for a weeknight dinner or a special occasion. The rich and creamy sauce, combined with sautéed mushrooms and pasta, creates a satisfying meal that is sure to please everyone at the table.
Equipment
- 1 large pot for boiling pasta
- 1 skillet or frying pan
- 1 colander
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 12 ounces fettuccine or spaghetti
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 16 ounces cremini or button mushrooms, sliced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese For a vegetarian option, ensure that the Parmesan cheese is rennet-free.
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon chopped fresh parsley For garnish.
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine or spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- In a large skillet over medium heat, add the olive oil. Once hot, add the chopped onion and sauté for about 3 minutes until softened.
- Add the minced garlic and sliced mushrooms to the skillet. Cook for about 7-10 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
- Lower the heat to medium-low and pour in the heavy cream. Stir well to combine, then add the grated Parmesan cheese, salt, and black pepper. Mix until the cheese is melted and the sauce is creamy.
- Add the cooked pasta to the skillet and toss to coat. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
- Taste and adjust seasoning if necessary. Remove from heat and garnish with chopped parsley before serving.
Notes
For a vegetarian option, ensure that the Parmesan cheese is rennet-free.
You can add other vegetables such as spinach or peas for extra nutrition.
This dish is best served immediately but can be stored in the refrigerator for up to 3 days. Reheat on the stove, adding a little water or cream to loosen the sauce before serving.