Creamy Mushroom Pasta
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.
- Prep time
- 8 min
- Cook time
- 12 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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))
Instructions
- 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
Melt butter and heat oil in a large skillet over high heat.
- 3
Add mushrooms and cook, stirring regularly. When they start to sweat, add a pinch of salt and pepper.
- 4
When pretty golden (about 4 - 5 minutes), add garlic and cook until garlic is golden and mushroom is golden.
- 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
Add broth, cream, parmesan, salt and pepper. Stir to dissolve parmesan and simmer for 2 minutes, stirring regularly.
- 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
Garnish with parsley and serve immediately with extra parmesan!