Description
A rich and creamy mushroom pasta made with sautéed mushrooms, garlic, heavy cream, and Parmesan cheese, tossed with perfectly cooked pasta. This comforting and easy-to-make dish serves 4 and is ideal for a quick weeknight dinner.
Ingredients
Scale
Pasta
- 12 oz pasta
Mushrooms and Aromatics
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
Sauce
- 1 cup heavy cream
- ½ cup Parmesan cheese, grated
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside, reserving a small cup of pasta water if needed.
- Sauté Mushrooms and Garlic: In a large skillet over medium heat, add a little oil or butter and sauté the mushrooms until they release their moisture and become golden brown, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Make Cream Sauce and Toss: Reduce the heat to low and pour in the heavy cream, stirring well to combine. Gradually add the Parmesan cheese, stirring until melted and smooth. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency. Add the cooked pasta to the skillet and toss until evenly coated with the creamy mushroom sauce. Serve immediately.
Notes
- Use freshly grated Parmesan for best melting and flavor.
- To enhance flavor, add a pinch of freshly ground black pepper or chopped fresh herbs such as parsley or thyme.
- For a lighter version, substitute heavy cream with half-and-half or a creamy plant-based alternative.
- Make sure not to overcook the pasta; al dente texture works best.
