Description
A rich and creamy mushroom pasta dish, featuring sautéed mushrooms and garlic in a luscious cream sauce, perfect for a cozy vegetarian meal.
Ingredients
Units
Scale
- 300 g pasta (fettuccine, penne, or linguine)
- 2 tbsp olive oil or butter
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 300 g mushrooms, sliced (cremini, button, or mixed)
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 120 ml dry white wine or vegetable broth
- 240 ml heavy cream or half-and-half
- 60 g Parmesan cheese, grated
- 2 tbsp chopped fresh parsley or thyme
- Optional: pinch of red pepper flakes
Instructions
- Cook the pasta in salted water according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
- Heat olive oil or butter in a large skillet over medium heat. Sauté onion for 3–4 minutes until translucent.
- Add garlic and cook for another minute until fragrant.
- Add sliced mushrooms, salt, and pepper. Cook for 6–8 minutes until browned and liquid has evaporated.
- Deglaze the pan with wine or broth and simmer for 2–3 minutes.
- Stir in cream and bring to a simmer. Add Parmesan and stir until melted and smooth.
- Add cooked pasta to the sauce and toss to coat, adding reserved pasta water if needed to thin the sauce.
- Adjust seasoning, stir in herbs and red pepper flakes if using. Serve hot with extra Parmesan.
Notes
- Use a mix of mushrooms for more depth of flavor.
- To make it lighter, use half-and-half or whole milk with a bit of flour.
- For a vegan version, use plant-based cream and cheese alternatives.
- Spinach or peas can be added for extra nutrition and color.
- Store leftovers in the fridge for up to 2 days; reheat gently with a splash of milk or broth.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 55 mg