Creamy Garlic Mushroom Pasta with Thyme
Ingredients
- 1 poundpasta (penne, rigatoni, or similar)
- 1 poundmushrooms (cremini, button, or mixed)
- 4 clovesgarlic
- 3 tablespoonbutter
- 1 cupheavy cream
- ½ cupdry white wine
- 2 teaspoonfresh thyme
- ½ cupparmesan cheese
- ·salt
- ·black pepper
- 1 tablespoonolive oil
Prep
- 01
Slice or quarter 1 pound mushrooms.
- 02
Mince 4 cloves garlic.
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 of pasta water before draining.
- 02
While pasta cooks, heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add mushrooms and cook for 5-7 minutes, stirring occasionally, until golden and liquid releases. Season with salt and pepper. Transfer to a plate.
- 03
In the same skillet, melt remaining 2 tablespoons butter over medium heat. Add minced garlic and fresh thyme, stirring constantly for 30 seconds until fragrant.
- 04
Pour in white wine and scrape up any browned bits from the pan. Simmer for 2 minutes to reduce slightly.
- 05
Add heavy cream and bring to a gentle simmer. Stir in parmesan cheese until melted and smooth, about 1 minute.
- 06
Return mushrooms to the skillet. Add cooked pasta and toss to coat, adding pasta water a splash at a time until the sauce reaches a silky consistency. Taste and adjust seasoning with salt and pepper.
- 07
Serve immediately with extra parmesan and fresh thyme on top.
Spice Tips
For earthier depth, add a small pinch of nutmeg to the cream sauce. For a hint of heat, finish with a crack of red pepper flakes. Fresh lemon zest brightens the dish if you'd like a touch of acidity.
Make ahead: prep mushrooms and garlic up to 4 hours ahead and store in the fridge. For a lighter version, substitute 0.5 cup heavy cream with 0.5 cup whole milk or pasta water.