Pasta with Mushrooms
Indulge in the rich, earthy flavors of Pasta with Mushrooms, a quick and comforting dish perfect for any weeknight dinner or special occasion. This recipe combines perfectly cooked pasta with a creamy, garlicky sauce infused with the irresistible aroma of sautéed white or cremini mushrooms and fresh thyme. A splash of dry white wine adds a subtle tang, while Parmesan cheese melts into the sauce for a luscious finish. Ready in just 30 minutes, this dish is as easy as it is elegant, with the option to customize the pasta type and garnish with fresh parsley for a burst of color. Whether you're looking for a meat-free main course or a satisfying side, this creamy mushroom pasta is a crowd-pleaser that's sure to become a household favorite!
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Recipe Information
Ingredients
- 400 grams pasta (spaghetti, fettuccine, or your choice)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 300 grams white or cremini mushrooms, thinly sliced
- 3 cloves garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 100 milliliters dry white wine
- 150 milliliters heavy cream
- 50 grams grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted.
Add the sliced mushrooms to the skillet and sauté for 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown.
Add the minced garlic and thyme leaves to the mushrooms. Cook for 1-2 minutes until fragrant.
Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate and the liquid to reduce slightly.
Reduce the heat to low and stir in the heavy cream. Let the sauce simmer gently for 3-4 minutes until slightly thickened.
Stir in the grated Parmesan cheese, salt, and black pepper. Mix well until the cheese melts and the sauce is smooth.
Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Taste and adjust seasoning if needed. Garnish with chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.7 g | 156% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 3293 mg | 143% | |
| Total Carbohydrate | 139.6 g | 51% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 9.9 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 640 mg | 49% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1329 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
