Creamy Mushroom Pasta
Delicious Creamy Mushroom Pasta made with fettuccine and a rich sauce, perfect for a comforting dinner.
Equipment
- large skillet
- pot for boiling pasta
Ingredients
- 160 g fettuccine or linguine use dried not fresh pasta
- 30 g unsalted butter
- ½ tablespoon olive oil combination with butter prevents burning
- 300 g mushrooms sliced ⅓ cm / ⅛' thick
- 2 cloves garlic finely chopped
- 125 ml white wine dry or rose
- 125 ml chicken broth or stock low sodium or vegetable broth
- 185 ml cream heavy/thickened
- 30 g parmesan finely grated
- ½ teaspoon salt
- ½ teaspoon pepper
Serving
- extra parmesan for serving
- parsley roughly chopped, optional
Instructions
- Cook pasta in salted water for 1 minute less than time per packet. Scoop out 1 cup cooking water just before draining, then drain.
- Melt butter and heat oil in a large skillet over high heat.
- Add mushrooms and cook, stirring regularly. When they start to sweat, add a pinch of salt and pepper.
- When mushrooms are golden (about 4-5 minutes), add garlic and cook until garlic is golden.
- Stand back and add wine, stirring and scraping the bottom. Simmer until wine is mostly evaporated.
- Add broth, cream, parmesan, salt and pepper. Stir to dissolve parmesan and simmer for 2 minutes.
- Transfer pasta into sauce, toss for 1-2 minutes until sauce thickens and coats pasta. Add reserved pasta water if sauce is too thick.
- Garnish with parsley and serve immediately with extra parmesan!
Notes
Leftovers keep better than most creamy pastas due to the extra cream used. Store in the fridge for 3 days, add a splash of water when reheating if needed.
Nutrition
Serving: 1plateCalories: 893kcalCarbohydrates: 67gProtein: 24gFat: 58gSaturated Fat: 33gCholesterol: 237mgSodium: 1117mgPotassium: 815mgFiber: 4gSugar: 5gVitamin A: 1908IUVitamin C: 9mgCalcium: 273mgIron: 3mg
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