Creamy Mushroom Pasta Made Simple and Delicious
A comforting dish that combines earthy flavors of mushrooms with a rich, velvety sauce, perfect for weeknight dinners or special occasions.
Servings: 4 servings
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
Pasta
- 12 ounces Pasta (fettuccine, penne, or spaghetti) Choose your favorite type.
Mushrooms
- 8 ounces Fresh mushrooms (cremini or button) Clean and slice thinly.
Cream
- 1 cup Heavy cream Essential for creamy sauce.
Garlic
- 3 cloves Minced garlic Adds aromatic depth.
Cheese
- 0.5 cup Grated Parmesan cheese For added richness.
Oil
- 2 tablespoons Olive oil For sautéing.
Seasoning
- Salt and pepper Season to taste.
Garnish
- 1 handful Fresh parsley Chopped, for garnish.
Instructions
- 1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
- 2. Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and cook for 5-7 minutes until golden brown.
- 3. Add minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
- 4. Lower the heat and pour in heavy cream, stirring gently to combine.
- 5. Gradually add grated Parmesan cheese, stirring until melted and smooth.
- 6. Season with salt and pepper to taste.
- 7. Drain pasta, reserving ½ cup of pasta water. Add pasta to the skillet and toss to coat.
- 8. If the sauce is too thick, add reserved pasta water until desired consistency is reached.
- 9. Garnish with chopped parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.