Creamy Mushroom and Thyme Pasta
Ingredients
- 1 poundpasta
- 1 poundmushrooms (cremini or button)
- 2shallot
- 3 clovesgarlic
- 3 tablespoonunsalted butter
- ½ cupdry white wine
- ¾ cupheavy cream
- 2 teaspoonfresh thyme (or 1 teaspoon dried)
- ·salt
- ·black pepper
- ½ cupparmesan cheese (freshly grated)
Prep
- 01
Slice 1 pound mushrooms into 1/4-inch-thick pieces.
- 02
Mince 2 shallots.
- 03
Mince 3 cloves garlic.
- 04
Grate 1/2 cup parmesan cheese.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water, then drain and set aside.
- 02
While pasta cooks, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and cook for 5–7 minutes, stirring occasionally, until they release their moisture and begin to brown. Season with salt and pepper. Transfer to a plate.
- 03
Add remaining 1 tablespoon butter to the skillet. Add shallots and cook for 2 minutes until softened. Add garlic and thyme, cook for 30 seconds until fragrant.
- 04
Pour in white wine and scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes to reduce slightly.
- 05
Add heavy cream and bring to a gentle simmer. Return mushrooms to the skillet and cook for 2 minutes. Taste and adjust seasoning with salt and pepper.
- 06
Add cooked pasta to the skillet and toss to coat. If sauce seems too thick, add pasta water a few tablespoons at a time. Fold in parmesan cheese and serve immediately.
Spice Tips
For subtle heat, add a pinch of red pepper flakes to the cream sauce. A squeeze of fresh lemon juice at the end brightens the earthy mushrooms, or finish with a handful of fresh parsley for herbaceous depth.
For deeper umami, use a mix of cremini and porcini mushrooms. This dish is best eaten fresh, but leftovers keep for 2 days refrigerated — reheat gently with a splash of cream or pasta water.