Creamy Mushroom Pasta
Few dishes feel as cozy and satisfying as homemade Creamy Mushroom Pasta. I often make it on busy evenings when I want a simple meal that still feels hearty and full of flavor. Mushrooms have this incredible way of creating a rich, savory taste all on their own, especially when they’re cooked slowly until golden and tender.
Ingredients
- 18 oz (500g) pasta (fettuccine, spaghetti, or penne)
- 3 tbsp (40g) olive oil or butter
- 1 large onion , finely chopped
- 4 garlic cloves , minced
- 25 oz (700g) mushrooms (cremini, button, or mixed) , sliced
- 14 oz (400g) cooking cream
- 1/2 cup (120ml) pasta cooking water , reserved
- 1 cup (80g) Parmesan cheese , grated
- Salt and black pepper , to taste
- Fresh parsley/ basil , for garnish
Instructions
- Clean and slice the mushrooms.
- Cook pasta in salted water according to package instructions. Reserve 1/2 cup pasta water before draining.
- Meanwhile, sauté onion in olive oil/butter over medium heat for 3–4 minutes until softened.
- Add garlic and cook for a few seconds.
- Add mushrooms.
- Cook the mushrooms for 6–7 minutes until golden and any liquid has evaporated.
- Stir in cream, salt, and pepper.
- Simmer for 2 minutes.
- Add drained pasta to the pan, along with Parmesan and a splash of pasta water.
- Toss until creamy and well-coated.
- Taste and adjust seasoning. Garnish with parsley/basil and extra Parmesan.
Nutrition
Serving: 1 serving out of 6Calories: 524kcalCarbohydrates: 56.7gProtein: 19gFat: 25.68gSaturated Fat: 11.34gTrans Fat: 0.12gCholesterol: 116mgSodium: 684mgPotassium: 670mgFiber: 3.6gSugar: 5.84gVitamin A: 607IUVitamin C: 5.5mgCalcium: 203mgIron: 3.59mg