Seal the Deal Pasta from Downtime
Indulge in the creamy, flavor-packed perfection of "Seal the Deal Pasta from Downtime," a versatile fettuccine or linguine recipe designed to impress. This rich and comforting dish features tender pasta cloaked in a velvety sauce made with sautéed garlic, golden brown cremini mushrooms, and heavy cream, elevated by the tangy brightness of fresh lemon juice and the nutty decadence of Parmesan cheese. Finished with a sprinkle of fresh parsley and optional red pepper flakes for a hint of heat, this 30-minute recipe is perfect for cozy weeknight dinners or special occasions where you want to wow your guests. Quick to prepare, irresistibly delicious, and restaurant-worthy, this pasta dish truly seals the deal on flavor and simplicity.
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Recipe Information
Ingredients
- 12 oz Fettuccine or linguine pasta
- 2 tbsp Olive oil
- 3 tbsp Unsalted butter
- 4 cloves Garlic, minced
- 8 oz Cremini or button mushrooms, sliced
- 1.5 cups Heavy cream
- 1 cup Parmesan cheese, grated
- 1 tbsp Lemon juice
- 2 tbsp Fresh parsley, chopped
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.5 tsp Optional: red pepper flakes for garnish
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, heat olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant. Be careful not to let it brown.
Add the mushrooms to the skillet and cook for 6-8 minutes, stirring occasionally, until they release their moisture and are golden brown.
Reduce the heat to low and stir in the remaining 2 tablespoons of butter, heavy cream, and Parmesan cheese. Stir until the cheese has melted and the sauce is creamy.
Add the reserved pasta water a tablespoon at a time to thin the sauce to your desired consistency.
Stir in the lemon juice, salt, and black pepper. Taste and adjust seasoning if necessary.
Toss the cooked pasta with the sauce until well coated.
Sprinkle chopped parsley on top and serve warm, garnished with red pepper flakes if desired.
Nutrition Facts
Calories |
2690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.6 g | 273% | |
| Saturated Fat | 114.0 g | 570% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 533 mg | 178% | |
| Sodium | 2702 mg | 117% | |
| Total Carbohydrate | 118.7 g | 43% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 8.9 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 972 mg | 75% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1027 mg | 22% | |
*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.
