Rich, earthy mushrooms meet a velvety Parmesan cream sauce in this comforting pasta dish. It’s easy enough for weeknights, yet elegant enough for entertaining.
Ingredients
- 12 oz pasta (fettuccine, linguine, or penne)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 small onion, finely diced
- 16 oz mushrooms (cremini, button, or shiitake), sliced
- ½ cup vegetable or chicken broth
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tsp dried thyme or Italian seasoning
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (optional)
Instructions
- Cook pasta in a large pot of salted boiling water until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- In a large skillet over medium heat, melt the butter with olive oil.
- Add garlic and onion, sautéing for 2–3 minutes until fragrant and soft.
- Stir in mushrooms and cook for 6–8 minutes, until browned and most of their moisture has evaporated.
- Pour in broth and simmer for 2–3 minutes, scraping up any browned bits from the pan.
- Reduce heat to low and stir in cream, Parmesan, and herbs. Simmer for 2–3 minutes until slightly thickened.
- Add the pasta and toss to coat. Use reserved pasta water to loosen the sauce if needed.
- Season to taste with salt, pepper, and red pepper flakes if using.
- Remove from heat and garnish with parsley. Serve hot, with extra Parmesan if desired.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: ~450 kcal
