Creamy Mushroom Pasta

Creamy Mushroom Pasta

2 servings
Recipe video above. It's your creamy pasta dream come true...loaded with golden buttery garlicky mushrooms! SCALING UP (slide scaler): Cook mushroom in batches, otherwise they'll steam instead of going golden.

Ingredients

  • 160g/ 6oz fettuccine )
  • unsalted butter
    2 tbsp
  • olive oil

    Note 2

    ½ tbsp
  • 300g/ 10 oz mushrooms )
  • garlic cloves
    2
  • white wine)

    , dry (or rose, sub more broth

    ½ c
  • chicken broth/stock)

    , low sodium (or veg

    ½ c
  • cream)

    , heavy / thickened (Note 3

    ¾ c
  • parmesan )
    ⅓ c
  • salt and pepper

    , each

    ½ tsp
  • Extra parmesan

    , for serving

  • Parsley )

Directions

  1. 1

    Cook pasta in salted water for 1 minute less than time per packet (start this mid mushroom cook). Just before draining, scoop out 1 cup cooking water, then drain.

  2. 2

    Melt butter and heat oil in a large skillet over high heat.

  3. 3

    Add mushrooms and cook, stirring regularly. When they start to sweat, add a pinch of salt and pepper.

  4. 4

    When pretty golden (about 4 - 5 minutes), add garlic and cook until garlic is golden and mushroom is golden.

  5. 5

    Stand back and add wine (it will be steamy!!), stir, scraping the bottom of the skillet. Simmer rapidly until wine is mostly evaporated and winey smell is gone.

  6. 6

    Add broth, cream, parmesan, salt and pepper. Stir to dissolve parmesan and simmer for 2 minutes, stirring regularly.

  7. 7

    Transfer pasta into sauce, toss for 1 - 2 minutes until sauce thickens and coats pasta. If sauce gets too thick (rather than slick, see video), add a splash of reserved pasta cooking water.

  8. 8

    Garnish with parsley and serve immediately with extra parmesan!

Creamy Mushroom Pasta

Creamy Mushroom Pasta

20 min2 servings893 cal

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