Description
A rich and creamy mushroom pasta recipe featuring sautéed cremini mushrooms in a luscious Parmesan cream sauce, tossed with fettuccine and garnished with fresh parsley. Perfect for a comforting weeknight meal that’s both garlicky and elegant.
Ingredients
Scale
Mushroom Sauce
- ½ cup unsalted butter (divided)
- 2 teaspoons garlic (minced)
- 16 ounces cremini mushrooms (cleaned and sliced)
- ½ cup dry white wine
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon salt (plus more for pasta water)
- Black pepper (to taste)
- 1 tablespoon fresh parsley (chopped for garnish)
Pasta
- 1 pound fettucine
- 1 cup reserved pasta water (as needed)
Instructions
- Sauté Mushrooms: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the sliced cremini mushrooms, sautéing for 10-15 minutes while stirring occasionally until they become soft and develop a deep brown color.
- Add Garlic: Stir in the minced garlic with the mushrooms and cook for 30 seconds until fragrant, being careful not to burn the garlic.
- Deglaze with Wine: Pour in the dry white wine, scraping up any browned bits stuck to the skillet’s bottom. Allow the wine to simmer for 1-2 minutes until it reduces by about half.
- Create Cream Sauce: Lower the heat to low and add the heavy cream, grated Parmesan cheese, and the remaining butter. Stir everything together until the sauce is smooth, creamy, and begins to gently simmer.
- Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta and return it to the pot.
- Combine Pasta and Sauce: Transfer the cooked fettuccine into the skillet with the mushroom cream sauce. Toss gently with tongs to coat the pasta well. Use the reserved pasta water as needed to loosen the sauce and achieve a silky, luscious consistency. Season the dish with additional salt and black pepper to taste.
- Serve: Immediately plate the creamy mushroom pasta and garnish with freshly chopped parsley for a pop of color and freshness.
Notes
- This recipe is perfect for busy weeknights, coming together in about 30 minutes.
- If you don’t have dry white wine, you can substitute chicken or vegetable broth with a splash of lemon juice for acidity.
- Use freshly grated Parmesan cheese for best flavor and melting quality.
- The reserved pasta water contains starch that helps bind the sauce and pasta for a silky finish.
- Vegetarian and contains no meat products; suitable for a meat-free diet.
Nutrition
- Serving Size: 1 serving
- Calories: 473 kcal
- Sugar: 3 g
- Sodium: 428 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 117 mg
