Description
This creamy Mushroom Pasta recipe features savory mushrooms, aromatic garlic and shallots, and a decadent cream sauce finished with Parmesan and fresh herbs. Simple, delicious, and satisfying, it’s a surefire hit for any occasion, whether it’s a quick family dinner or a dish to impress your guests!
Ingredients
Pasta:
- 12 ounces pasta
Mushroom Sauce:
- 1 pound mushrooms, sliced thick
- 6 tablespoons unsalted butter, divided
- 1 tablespoon extra virgin olive oil
- 1 medium shallot, minced
- 5 garlic cloves, minced
- 4 sprigs thyme, leaves removed and minced
- ½ teaspoon chili flakes
- ⅓ cup white wine
- ¼ cup chicken stock
- 1 cup heavy cream
- Salt and pepper to taste
Garnish:
- Parsley, roughly chopped
- Parmesan cheese, freshly grated
- Chili flakes (optional)
Instructions
- Pasta: Cook pasta according to package directions. Save ½ cup of pasta water.
- Mushroom Sauce: While the pasta is cooking, heat 4 tablespoons of butter and the olive oil in a large skillet over medium-high heat. Add mushrooms, sprinkle with salt and pepper, and sauté until golden brown. Add shallots, garlic, thyme, and chili flakes. Deglaze the pan with wine and chicken stock. Pour in heavy cream and pasta water, then toss cooked pasta into the sauce.
- To Serve: Garnish with parsley, Parmesan, and chili flakes. Season with salt and pepper to taste.
Notes
- Refrigeration: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove, adding a splash of cream or milk to refresh the sauce.
- Freezing: Freeze the sauce separately for up to 2 months. Thaw overnight in the fridge and reheat before tossing with freshly cooked pasta.
- Make Ahead: The sauce can be made a day in advance and stored in the refrigerator. Reheat and toss with cooked pasta when ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 758 kcal
- Sugar: 7g
- Sodium: 57mg
- Fat: 44g
- Saturated Fat: 25g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 73g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 113mg
