Description

Creamy Mushroom Pasta is a rich, indulgent dish that combines perfectly cooked pasta with a velvety, earthy mushroom sauce. This easy recipe delivers a satisfying, comforting meal in under 30 minutes, perfect for any occasion. With a creamy Parmesan sauce and the deep flavor of mushrooms, this dish is both simple to make and delicious, offering a savory, creamy pasta experience everyone will love.

Ingredients

8 oz (225g) pasta (fettuccine, spaghetti, or penne)
2 tablespoons olive oil or butter
1 lb (450g) mushrooms, sliced (cremini, button, or a mix of wild mushrooms)
3 cloves garlic, minced
1/2 cup (120ml) dry white wine (optional)
1 cup (240ml) heavy cream
1/2 cup (120g) grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

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Instructions

Cook the Pasta: Boil a large pot of salted water. Add the pasta and cook according to the package instructions until al dente (about 8-10 minutes). Drain, reserving about 1 cup of pasta water, and set aside.
Prepare the Mushroom Sauce:
- Sauté the Mushrooms: In a large skillet, heat the olive oil or butter over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, stirring occasionally, until softened and browned.
- Add Garlic: Add the minced garlic and cook for 1-2 minutes until fragrant.
- Deglaze with Wine (Optional): Pour in the white wine (if using) and let it simmer for 2-3 minutes to reduce.
- Add Cream: Stir in the heavy cream and simmer for 3-4 minutes until the sauce thickens slightly.
- Add Parmesan: Stir in the grated Parmesan and cook until the sauce becomes smooth and creamy. Season with salt and pepper to taste.
Combine the Pasta and Sauce: Add the cooked pasta to the skillet with the mushroom sauce. Toss to coat, adding a little reserved pasta water if needed to make the sauce silky and smooth.
Serve: Serve the creamy mushroom pasta in bowls, garnished with fresh parsley.

Notes

Add protein like grilled chicken, shrimp, for a heartier dish.Add vegetables such as spinach, peas, or roasted red peppers for extra nutrition.For a vegan version, swap heavy cream for coconut cream or almond milk and use nutritional yeast instead of Parmesan.Add a pinch of red pepper flakes or chili powder for a spicy kick.Storage: Store leftovers in an airtight container in the fridge for 2-3 days.Reheating: Reheat on the stovetop, adding a splash of water or broth to loosen the sauce if necessary.