Creamy Mushroom Pasta
Total Time
20 minutes
Prep Time
8 minutes
Cook Time
12 minutes
Rating
4.96 out of 5 stars
(122)
Ingredients
2 servings
- 160g/ 6oz fettuccine ( or linguine (Note 1)
- 2 tbsp (30g) unsalted butter
- 1/2 tbsp olive oil (Note 2)
- 300g/ 10 oz mushrooms (, sliced 1/3 cm / 1/8" thick (white, cremini/swiss brown)
- 2 garlic cloves (, finely chopped)
- 1/2 cup (125 ml) white wine (, dry (or rose, sub more broth)
- 1/2 cup (125ml) chicken broth/stock (, low sodium (or veg)
- 3/4 cup (185ml) cream (, heavy / thickened (Note 3)
- 1/3 cup (30g) parmesan (, finely grated (Note 4)
- 1/2 tsp salt and pepper (, each)
- Extra parmesan (, for serving)
- Parsley (, roughly chopped (optional)
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Preparation
Step 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.
Step 2
Melt butter and heat oil in a large skillet over high heat.
Step 3
Add mushrooms and cook, stirring regularly. When they start to sweat, add a pinch of salt and pepper.
Step 4
When pretty golden (about 4 - 5 minutes), add garlic and cook until garlic is golden and mushroom is golden.
Step 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.
Step 6
Add broth, cream, parmesan, salt and pepper. Stir to dissolve parmesan and simmer for 2 minutes, stirring regularly.
Step 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.
Step 8
Garnish with parsley and serve immediately with extra parmesan!
Step 9
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