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Creamy Garlic Mushroom Pasta Recipe

Italian-American · Main course · 30 min total

A rich and comforting pasta dish with sautéed mushrooms in a creamy garlic sauce, perfect for a quick weeknight dinner.

Ingredients

• 8 oz (225g) fettuccine or pasta of choice
• 2 tablespoons olive oil
• 1 lb (450g) cremini mushrooms, sliced
• 4 cloves garlic, minced
• 1/2 cup (120ml) dry white wine (or vegetable broth)
• 1 cup (240ml) heavy cream
• 1/2 cup (50g) grated Parmesan cheese
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook until golden and browned, about 5-7 minutes.
3. Reduce heat to medium. Add garlic and cook for 1 minute until fragrant.
4. Pour in white wine (or broth) and scrape up any browned bits. Simmer until reduced by half, about 2 minutes.
5. Stir in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until slightly thickened.
6. Add Parmesan cheese and stir until melted. Season with salt and pepper to taste.
7. Add cooked pasta to the sauce, tossing to coat. If too thick, add reserved pasta water a little at a time until desired consistency.
8. Serve immediately, garnished with parsley if desired.

Tips

• Use a mix of mushrooms like cremini, shiitake, or oyster for more flavor.
• For a lighter version, substitute half-and-half for heavy cream.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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