Easy Creamy Mushroom Pasta Recipe

Ingredients

• 12 ozPasta (e.g., Fettuccine, Tagliatelle)
• 1 lb, slicedMushrooms (Cremini or mixed wild)
• 1 cupHeavy Cream
• 1/2 cupVegetable Broth
• 4, mincedGarlic Cloves
• 1, finely dicedShallot
• 1/2 cup, gratedParmesan Cheese
• 2 tbspOlive Oil
• 2 tbsp, chopped (for garnish)Fresh Parsley
• 1/2 tspThyme (fresh or dried)

Nutrition

Per serving, estimated

Calories

490 kcal

Protein

16 g

Carbs

55 g

Fat

25 g

Steps

1. 1

   Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.

2. 2

   While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook, without stirring much initially, until deeply browned and their liquid has evaporated, about 7-10 minutes.

3. 3

   Reduce heat to medium. Add diced shallot and minced garlic to the skillet with the mushrooms. Cook for 2-3 minutes until fragrant.

4. 4

   Stir in thyme. Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.

5. 5

   Stir in the heavy cream and half of the Parmesan cheese. Season with salt and pepper to taste. Simmer gently for 3-5 minutes until the sauce slightly thickens.

6. 6

   Add the drained pasta to the skillet with the sauce. Toss to coat thoroughly. If the sauce is too thick, add a splash of reserved pasta water until desired consistency.

7. 7

   Serve immediately, garnished with fresh parsley and remaining Parmesan cheese.