Creamy Garlic Mushroom Pasta
Ingredients
- 12 ouncespasta (any shape (penne, fettuccine, or egg noodles work))
- 1 poundmushrooms (cremini, button, or a mix)
- 4 clovesgarlic
- 3 tablespoonsbutter
- ¾ cupheavy cream
- ½ cupparmesan cheese
- ¼ cupdry white wine
- ·salt
- ·black pepper
- 2 sprigsfresh thyme (optional but lovely)
Prep
- 01
Slice 1 pound mushrooms into thirds (or quarters if very large)
- 02
Mince 4 cloves garlic
- 03
Grate 0.5 cup parmesan cheese
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until just tender. Drain, reserving 1 cup of pasta water.
- 02
While water heats, melt 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, for 5–7 minutes until golden and any moisture has evaporated. Season with salt and pepper. Transfer to a plate.
- 03
Add remaining 1 tablespoon butter to the skillet. Add minced garlic and cook for 30 seconds until fragrant.
- 04
Pour in wine and scrape up any browned bits from the pan. Simmer for 1 minute.
- 05
Reduce heat to low. Stir in cream and grated parmesan. Return mushrooms to the skillet and stir gently until warm and combined, about 1 minute.
- 06
Add cooked pasta to the skillet and toss to coat, adding a splash of reserved pasta water if the sauce is too thick. Taste and adjust seasoning. Serve at once.
Spice Tips
A small pinch of ground nutmeg (1/8 teaspoon) adds subtle warmth without spice. Red pepper flakes (1/4 teaspoon) introduce gentle heat if you like it. Fresh parsley or chives stirred in at the end brighten the dish.
Make this vegan by swapping butter for olive oil, cream for oat or cashew cream, and parmesan for nutritional yeast. Fresh thyme or a pinch of nutmeg adds warmth.