Creamy Garlic Mushroom Pasta
A delightful dish combining rich mushrooms with a velvety garlic cream sauce, perfect for quick weeknight dinners or cozy weekends.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 12 ounces fettuccine or preferred pasta
- 8 ounces mushrooms (cremini, shiitake, or button), sliced
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms, salt, and pepper. Sauté for 5-7 minutes until the mushrooms are golden brown and tender.
- Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Be careful not to let the garlic burn.
- Lower the heat and pour in the heavy cream; bring it to a gentle simmer. Stir in the grated Parmesan cheese until melted and smoothly blended into the sauce.
- Add the cooked pasta to the skillet with the cream sauce. Toss to coat the pasta evenly. If the sauce is too thick, add the reserved pasta water a little at a time to reach your desired consistency.
- Taste and adjust the seasoning with more salt and pepper if needed. Garnish with fresh parsley and additional Parmesan before serving.
Notes
For a dairy-free version, substitute heavy cream with coconut cream and Parmesan with nutritional yeast.