Description
A rich and comforting mushroom cream sauce pasta made with tender mushrooms, garlic, and a silky cream sauce tossed with al dente pasta.
Ingredients
- 12 oz pasta (fettuccine, penne, or spaghetti)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 12 oz mushrooms (button, cremini, or mixed), sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp dried thyme or Italian seasoning
- Salt and black pepper, to taste
- 1/4 cup pasta cooking water (as needed)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
- Heat olive oil and butter in a large skillet over medium heat.
- Add sliced mushrooms and cook for 6–8 minutes until browned and moisture evaporates.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add heavy cream, thyme, salt, and black pepper; simmer for 3–4 minutes.
- Stir in Parmesan cheese until melted and smooth.
- Add cooked pasta to the sauce and toss to coat, adding pasta water as needed to loosen the sauce.
- Adjust seasoning to taste.
- Garnish with fresh parsley and serve warm.
Notes
- Use a mix of mushrooms for deeper flavor.
- Freshly grated Parmesan melts best.
- Add a splash of white wine before cream for extra depth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian