Description
A rich and creamy mushroom pasta dish featuring sautéed mushrooms, garlic, and Parmesan, perfect for a hearty vegetarian meal.
Ingredients
Units
Scale
- 300g pasta (spaghetti or penne)
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 300g mushrooms (cremini or mixed), sliced
- 1/2 cup white wine (optional)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp chopped parsley
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Cook pasta in salted water until al dente, reserve some pasta water, then drain.
- Heat olive oil in a skillet over medium heat. Sauté onions until translucent.
- Add garlic and cook for 30 seconds until fragrant.
- Add mushrooms and cook until browned and moisture is reduced, about 6-8 minutes.
- Deglaze with wine if using and simmer until reduced by half.
- Pour in cream, bring to a gentle simmer and stir in Parmesan.
- Season with salt, pepper, and red pepper flakes.
- Toss in cooked pasta and mix well, adding pasta water as needed for desired consistency.
- Stir in parsley and serve with extra Parmesan on top.
Notes
- Use a combination of mushrooms for deeper flavor.
- Can substitute cream with half-and-half for a lighter dish.
- Best served fresh but can be stored refrigerated for 2-3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 460
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 55mg