Creamy Mushroom Pasta
A rich, romantic pasta recipe with tender mushrooms, garlic, and cream, inspired by a Valentine's Day night gone perfectly imperfect. Velvety, earthy, and easy to make.
Equipment
- large skillet
- Pasta pot
- tongs
- Cheese grater
- cutting board
Ingredients
- 8 oz pasta (fettuccine, tagliatelle, or linguine)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 10 oz cremini or baby bella mushrooms, sliced
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/2 tsp dried thyme or fresh parsley (optional)
- 1/2 cup reserved pasta water
- lemon juice (optional, for brightness)
- chili flakes (optional, for heat)
Instructions
- Bring a pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup pasta water, then drain and set aside.
- In a large skillet, melt butter with olive oil over medium heat. Add garlic and sauté until fragrant (about 30 seconds).
- Add mushrooms in a single layer. Let them cook undisturbed for 3–4 minutes, then stir and cook until browned.
- Deglaze with a splash of broth or reserved pasta water, scraping the browned bits.
- Lower heat and stir in heavy cream. Let simmer for 5 minutes to thicken slightly.
- Add grated Parmesan cheese, stirring until smooth and glossy.
- Toss in cooked pasta with the sauce. Add reserved pasta water if needed to loosen the sauce.
- Finish with lemon juice, chili flakes, and garnish with parsley or thyme. Serve warm.
Notes
For vegan version, use coconut cream and nutritional yeast. For extra flavor, try adding a splash of white wine while sautéing mushrooms.
Leftovers can be stored in an airtight container for up to 3 days. Reheat gently with a splash of milk or cream to restore texture.
Nutrition
Calories: 610kcalCarbohydrates: 45gProtein: 14gFat: 42gSaturated Fat: 25gCholesterol: 110mgSodium: 480mgFiber: 3gSugar: 4g