Description

This creamy mushroom pasta is rich, comforting, and full of flavor. The combination of earthy mushrooms, a creamy sauce, and pasta makes for a perfect meal, ideal for a cozy dinner.

Ingredients

Scale

8 oz (225 g) pasta (such as fettuccine, penne, or spaghetti)
2 tablespoons olive oil or butter
1 small onion, finely chopped
3 garlic cloves, minced
12 oz (340 g) mushrooms, sliced (button, cremini, or a mix)
1/2 cup (120 ml) chicken broth or vegetable broth
1 cup (240 ml) heavy cream or half-and-half
1/4 cup (60 ml) grated Parmesan cheese
Salt and pepper, to taste
1/2 teaspoon dried thyme or Italian seasoning
Fresh parsley, chopped (for garnish)
Optional: Extra grated Parmesan for serving

Instructions

1. Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions, usually about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.

2. Sauté the Onions and Garlic
In a large skillet or pan, heat the olive oil or butter over medium heat. Add the chopped onion and sauté for about 2-3 minutes, or until softened. Add the garlic and cook for another 30 seconds until fragrant.

3. Cook the Mushrooms
Add the sliced mushrooms to the pan and cook for about 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.

4. Add the Broth and Cream
Pour in the chicken or vegetable broth and let it simmer for 1-2 minutes to reduce slightly. Then, add the heavy cream and bring the mixture to a simmer. Stir in the Parmesan cheese and let the sauce thicken, about 3-4 minutes. If the sauce becomes too thick, you can add some of the reserved pasta water to reach your desired consistency.

Notes

For extra flavor, you can add a splash of white wine when cooking the mushrooms or swap out the heavy cream for sour cream for a tangy twist.
Feel free to add protein to the dish, such as grilled chicken, shrimp, or bacon.
To make it vegetarian, ensure the broth is vegetable-based and skip any meat options.