This Mushroom Pasta is a rich, earthy dish featuring sautéed mushrooms in a velvety garlic-herb cream sauce, tossed with al dente pasta. Ready in just 25 minutes, it’s a satisfying vegetarian dinner that feels indulgent yet simple to make.
Ingredients (Serves 3-4):
For the Pasta:
- 12 oz (340g) fettuccine, pappardelle, or spaghetti
- 1 tbsp salt (for pasta water)
For the Mushroom Sauce:
- 3 tbsp butter or olive oil
- 1 lb (450g) mixed mushrooms (cremini, shiitake, oyster), sliced
- 4 garlic cloves, minced
- 1 shallot, finely chopped
- ½ tsp thyme (fresh or dried)
- ½ tsp black pepper
- ½ cup dry white wine (or vegetable broth)
- 1 cup heavy cream
- ½ cup grated Parmesan (+ extra for serving)
- 2 tbsp chopped parsley
- Salt to taste
Instructions:
1️⃣ Cook Pasta:
- Boil pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.
2️⃣ Sauté Mushrooms:
- Heat butter/oil in a large skillet over medium-high heat.
- Add mushrooms and cook undisturbed for 3-4 minutes until golden. Stir and cook 3 more minutes.
- Add shallot, garlic, thyme, and pepper. Sauté for 1 minute until fragrant.
3️⃣ Make the Sauce:
- Deglaze with wine, scraping up browned bits. Simmer for 2 minutes.
- Reduce heat to medium, stir in cream and Parmesan until smooth.
4️⃣ Combine & Serve:
- Add pasta to the skillet, tossing with sauce. Use reserved pasta water to adjust consistency.
- Garnish with parsley and extra Parmesan.
Pro Tip: For extra umami, add 1 tsp truffle oil or soy sauce!
