Creamy Mushroom Pasta

Name: Creamy Mushroom Pasta
Total time: 25 min
Ingredients: 150g pasta; 200g mushrooms, sliced; 2 cloves garlic, minced; 1 tbsp butter; 1 tbsp olive oil; 1/2 cup heavy cream; 1/4 cup grated Parmesan cheese; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Prev List Next

AI-generated image

25 minTotal time

EasyDifficulty

450kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Butter Use an additional tablespoon of olive oil.
Fresh parsley Use chopped fresh chives for a mild, fresh garnish.
Heavy cream Use the same amount of half-and-half for a lighter, less rich sauce.

Nutrition per serving

Estimated values for 1 serving, 450 kcal

Protein16 g

Carbohydrates51 g

Fat20 g

Fiber 3 g · Sugar 4 g · Sodium 500 mg

PDF Find nearby

Indulge in this rich and creamy mushroom pasta made with fresh and earthy mushrooms sautéed to perfection.

Main Dish

Steps

Cook the pasta according to package instructions. Drain and set aside.
In a large skillet, melt the butter and heat the olive oil over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the sliced mushrooms to the skillet and cook until they release their moisture and turn golden brown, about 5-7 minutes.
Reduce the heat to low and pour in the heavy cream. Stir well and let it simmer for 2-3 minutes.
Stir in the grated Parmesan cheese until melted and creamy.
Season with salt and pepper to taste.
Add the cooked pasta to the skillet and toss everything together until well coated.
Garnish with fresh parsley and serve hot.

Tips for Creamy Mushroom Pasta

Well-browned mushrooms should look glossy and golden, not pale or watery; avoid crowding the skillet so their moisture can evaporate.
The finished sauce should cling to the pasta with a silky coating. If it thickens while standing, loosen it with a small splash of water.
Grate Parmesan finely so it melts smoothly; coarse shreds can leave the cream sauce uneven.

Drink pairing

A dry, medium-bodied white wine such as Pinot Gris
Its bright acidity balances the creamy sauce while its gentle fruit complements the earthy mushrooms.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and keep for 3–4 days. Reheat until steaming hot; the sauce may thicken, so stir in a little water as needed.

Frequently asked questions

How can I tell when the mushrooms are properly browned?

They should be reduced in size and golden in spots, with most of the released moisture cooked away.

Can I make this ahead?

It is best freshly made because the pasta absorbs sauce as it sits. For advance prep, cook the mushrooms and sauce shortly before serving, then combine with freshly cooked pasta.