Description
This creamy mushroom pasta features sautéed cremini mushrooms in a rich and silky Parmesan cream sauce, perfectly coating al dente fettuccine. With a touch of garlic and white wine to elevate the flavors, it’s a quick and satisfying vegetarian meal ideal for weeknight dinners.
Ingredients
Scale
For the Sauce
- ½ cup unsalted butter (divided)
- 2 teaspoons garlic (minced)
- 16 ounces cremini mushrooms (cleaned and sliced)
- ½ cup dry white wine
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon salt (plus more for pasta water)
- Black pepper (to taste)
- 1 cup reserved pasta water (as needed)
Pasta
- 1 pound fettuccine
Garnish
- 1 tablespoon fresh parsley (chopped for garnish)
Instructions
- Sauté Mushrooms: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the sliced cremini mushrooms and cook for 10 to 15 minutes, stirring occasionally, until they are soft and deeply browned.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
- Deglaze with Wine: Pour in the dry white wine, scraping up any browned bits from the skillet bottom. Let the mixture simmer for 1 to 2 minutes until the wine reduces by half.
- Make Cream Sauce: Lower the heat to low and add the heavy cream, grated Parmesan cheese, and the remaining butter. Stir continuously until the sauce is smooth and creamy, then let it gently simmer while preparing the pasta.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Before draining, reserve 1 cup of pasta water, then drain the pasta and return it to the pot.
- Toss Pasta with Sauce: Add the cooked fettuccine to the skillet with the mushroom sauce. Use tongs to toss and coat the pasta evenly, adding reserved pasta water as needed to achieve a silky sauce consistency. Season with salt and freshly ground black pepper to taste.
- Serve: Plate the creamy mushroom pasta immediately, garnished with chopped fresh parsley for a pop of color and freshness.
Notes
- This creamy mushroom pasta is perfect for a quick weeknight dinner, ready in just 30 minutes.
- It’s vegetarian-friendly and packed with rich, garlicky flavors that taste restaurant-quality.
- If you don’t have white wine on hand, you can substitute with an equal amount of vegetable broth or chicken broth for flavor.
- Reserving pasta water is key to making the sauce silky and helps bind the sauce to the pasta perfectly.
- Use freshly grated Parmesan for best flavor and smooth melting texture.
Nutrition
- Serving Size: 1 serving
- Calories: 473 kcal
- Sugar: 3 g
- Sodium: 428 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 117 mg
