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Creamy Mushroom and Beef Pasta Recipe

Italian-American · Main course · 35 min total

A rich and comforting pasta dish with tender beef, earthy mushrooms, and a creamy garlic sauce, perfect for a satisfying weeknight dinner.

Ingredients

• 8 oz (225g) pasta (fettuccine or penne)
• 1 tbsp olive oil
• 1 lb (450g) beef sirloin, thinly sliced
• 2 tbsp butter
• 8 oz (225g) cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup (240ml) heavy cream
• 1/2 cup (50g) grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (optional)

Instructions

1. Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add beef slices in a single layer and cook until browned, about 2-3 minutes per side. Transfer to a plate.
3. In the same skillet, melt butter over medium heat. Add mushrooms and cook until golden and tender, about 5 minutes. Add garlic and cook for 1 minute.
4. Reduce heat to low. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, salt, and pepper until smooth.
5. Return beef and any juices to the skillet. Add cooked pasta and toss to combine. If sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency.
6. Serve immediately, garnished with parsley if desired.

Tips

• For best results, slice beef against the grain for tenderness.
• Use a mix of mushrooms like cremini and shiitake for deeper flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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