Woodsy Mushroom Pasta
Dive into the rich, earthy flavors of Woodsy Mushroom Pasta, a creamy and comforting dish that showcases an irresistible trio of cremini, shiitake, and oyster mushrooms. This pasta recipe masterfully combines al dente fettuccine or linguine with a velvety sauce made from dry white wine, heavy cream, and freshly grated Parmesan cheese, all elevated with the fragrant notes of garlic, shallots, thyme, and a hint of lemon zest. Perfect for a cozy dinner, this one-pan wonder comes together in just 45 minutes, making it an ideal choice for weeknight meals or a special occasion. Garnished with fresh parsley and a sprinkle of Parmesan, it's a restaurant-quality meal you can easily recreate at home. Keywords: mushroom pasta, creamy mushroom sauce, weeknight pasta recipes, vegetarian pasta recipes, gourmet comfort food.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 12 oz dried fettuccine or linguine pasta
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 8 oz cremini mushrooms, cleaned and sliced
- 4 oz shiitake mushrooms, cleaned and sliced
- 4 oz oyster mushrooms, cleaned and torn into bite-sized pieces
- 1 shallot, finely minced
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1 cup heavy cream
- 3 oz Parmesan cheese, grated
- 1 tsp fresh thyme leaves
- 2 tbsp fresh parsley, chopped
- to taste salt
- to taste black pepper
- 1 tsp lemon zest
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Heat the olive oil and butter in a large skillet over medium heat until the butter is melted and foamy.
Add the cremini, shiitake, and oyster mushrooms to the skillet. Sauté for 6-8 minutes, stirring occasionally, until the mushrooms are golden brown and their liquid has evaporated. Season lightly with salt and pepper.
Add the minced shallot and garlic to the skillet with the mushrooms. Cook for 1-2 minutes or until fragrant, being careful not to burn the garlic.
Deglaze the skillet by adding the white wine. Stir and let it simmer for 3-4 minutes or until the liquid is reduced by about half.
Lower the heat and pour in the heavy cream. Stir to combine and heat through, about 2-3 minutes.
Stir in the grated Parmesan cheese, thyme leaves, and lemon zest. Add the cooked pasta to the skillet and toss to coat in the creamy sauce.
If the sauce is too thick, add the reserved pasta water a few tablespoons at a time until the desired consistency is reached.
Taste the pasta and adjust the seasoning with additional salt and pepper, if needed.
Garnish with fresh parsley and serve immediately. Optionally, sprinkle with extra Parmesan and a drizzle of olive oil before serving.
Nutrition Facts
Calories |
797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 887 mg | 39% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 4.4 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 269 mg | 21% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 579 mg | 12% | |
*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.
