Creamy Mushroom and Thyme Pasta with Crispy Garlic
Ingredients
- 1 poundmushrooms (cremini or button)
- 6 clovesgarlic
- 2 teaspoonsfresh thyme
- 12 ouncesdry pasta (pappardelle or fettuccine)
- 3 tablespoonsolive oil
- 2 tablespoonsbutter
- ¾ cupheavy cream
- ½ cupvegetable broth
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ½ cupParmesan cheese (freshly grated)
Prep
- 01
Chop mushrooms into bite-sized pieces (halve or quarter, depending on size).
- 02
Mince 6 garlic cloves.
- 03
Strip thyme leaves from the stems.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9 minutes. Reserve 1 cup pasta water, then drain and set aside.
- 02
While pasta cooks, heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds until fragrant, then transfer to a small plate.
- 03
Add remaining 1 1/2 tablespoons olive oil and butter to the skillet. Add mushrooms and cook, stirring occasionally, for 6–8 minutes until golden and liquid evaporates.
- 04
Return garlic to the skillet. Stir in thyme, then add cream and broth. Simmer for 2 minutes until slightly thickened. Season with salt and pepper.
- 05
Add cooked pasta to the skillet and toss gently. If sauce seems thick, add a splash of reserved pasta water to loosen. Fold in Parmesan and serve immediately.
Spice Tips
For subtle warmth, add a pinch of nutmeg or white pepper to the cream sauce. A small pinch of red pepper flakes scattered over the top adds gentle heat. Fresh Italian parsley stirred in at the end brings brightness.
You can use any mix of mushrooms for deeper flavor—cremini, cremini and button, or a mix with oyster mushrooms if you like. The pasta water helps adjust the sauce consistency, so don't skip saving it. This dish is best served right away.