Description
This Creamy Mushroom Pasta is pure comfort food—rich, velvety, and packed with flavor! Perfect for a quick weeknight dinner or an elegant meal for guests, this dish never fails to impress. I love how the garlic-infused mushrooms and parmesan blend into a luscious sauce that coats every strand of pasta. Pair it with a glass of white wine, and you’ve got a restaurant-quality dish right at home! Give it a try and let me know if this becomes your new favorite pasta recipe!
Ingredients
✅ 1 lb fettuccine or linguine
✅ 4 tbsp unsalted butter
✅ 1 tbsp olive oil
✅ 16 oz baby bella mushrooms, sliced
✅ 3 cloves garlic, sliced
✅ 1 tbsp fresh thyme, minced
✅ 1 tsp Italian seasoning
✅ 1 ½ tsp salt
✅ 1 ½ tsp black pepper
✅ 2 tbsp all-purpose flour
✅ 1 cup dry white wine (or chicken broth)
✅ 2 cups heavy cream
✅ ¼ cup grated parmesan cheese
✅ ¼ cup reserved pasta water
✅ 2 tbsp chopped fresh parsley
✅ 1 lemon, juiced & zested
Instructions
1️⃣ Cook the pasta in salted water until al dente. Reserve ¼ cup pasta water before draining. Toss pasta with 1 tbsp butter to prevent sticking and set aside.
2️⃣ Sauté the mushrooms: In a large skillet, heat olive oil & butter over medium heat. Add garlic and cook for 1 minute. Add mushrooms and sauté until soft, about 10 minutes. Stir in thyme, Italian seasoning, salt, and pepper.
3️⃣ Make the sauce: Whisk in flour and cook for 1 minute. Add wine or broth and simmer for 3-5 minutes. Stir in heavy cream & parmesan, and let it simmer for 5 minutes.
4️⃣ Combine: Add pasta to the sauce, stirring to coat. Gradually mix in reserved pasta water to reach the perfect creamy consistency.
5️⃣ Finish & serve: Stir in fresh parsley, lemon juice, and zest. Serve immediately, garnished with parmesan, lemon zest, and parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4
- Calories: 1088 kcal per serving
- Sodium: 1034mg per serving
- Fat: 62g per serving
- Carbohydrates: 103g per serving
- Protein: 24g per serving