Creamy Mushroom Pasta Recipe
This Creamy Mushroom Pasta offers a luxurious, velvety sauce with perfectly caramelized mixed mushrooms, evoking the feel of a high-end restaurant dish. Silky heavy cream and aromatic thyme combine with a splash of white wine to enrich the pasta, topped off with freshly grated Parmesan for the perfect finishing touch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Pasta
- 12 oz fettuccine
Mushroom Sauce
- 16 oz mixed mushrooms (such as cremini, shiitake, and button mushrooms), sliced
- 2 tbsp olive oil or butter for sautéing
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- Salt and freshly ground black pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 10-12 minutes. Drain and set aside, reserving some pasta water.
- Sauté the mushrooms: In a large skillet, heat olive oil or butter over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they turn golden brown and caramelized, about 8-10 minutes.
- Add garlic and thyme: Stir in the minced garlic and fresh thyme leaves, cooking for another 1-2 minutes until fragrant but not burnt.
- Deglaze with white wine: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce by half, approximately 3-4 minutes.
- Add heavy cream and reduce: Pour in the heavy cream and stir to combine. Let the mixture simmer gently until it thickens slightly, about 4-5 minutes. Season with salt and pepper to taste.
- Toss with pasta: Add the drained fettuccine to the skillet, tossing to coat the pasta evenly with the creamy mushroom sauce. If needed, add reserved pasta water a little at a time to loosen the sauce.
- Finish with Parmesan: Sprinkle the grated Parmesan cheese over the pasta and toss again until melted and well combined. Serve immediately with extra Parmesan on the side.
Notes
- For best flavor, use a mix of mushroom varieties to get a depth of earthiness.
- If you prefer a lighter sauce, substitute half-and-half for the heavy cream, but the sauce will be less rich.
- This recipe can be made gluten-free by substituting gluten-free pasta.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To enhance the dish, garnish with fresh parsley or a drizzle of truffle oil before serving.
Keywords: creamy mushroom pasta, fettuccine recipe, easy mushroom sauce, Italian pasta dish, restaurant style pasta
Find it online: https://tastybella.com/creamy-mushroom-pasta-recipe/
