If you’re craving a dish that’s both comforting and indulgent, this Rich & Creamy Garlic Mushroom Pasta is the answer. With its silky sauce, earthy mushrooms, and fragrant garlic, it’s a meal that feels like a warm hug on a plate. Perfect for a cozy night in, this pasta dish is simple to make but delivers big on flavor, ensuring it will become a staple in your recipe collection.
Steps
- Begin by cooking your pasta in salted water, but drain it a minute earlier than the package instructions suggest. Reserve a cup of the cooking water before draining.
- In a large pan over high heat, melt butter and add oil. Add sliced mushrooms and stir frequently until they begin to sweat, seasoning with a pinch of salt and pepper.
- Once the mushrooms are golden brown, incorporate garlic and cook until both the garlic and mushrooms are a rich golden color.
- Carefully pour in the white wine, allowing it to deglaze the pan. Let it simmer until the wine mostly evaporates and the alcohol smell dissipates.
- Add broth, cream, parmesan, salt, and pepper to the pan, stirring to blend the parmesan completely. Allow the mixture to simmer for a couple of minutes, stirring often.
- Toss the cooked pasta in the sauce, stirring for 1-2 minutes until the sauce thickly coats the pasta. If the sauce is too thick, add some reserved pasta water to adjust the consistency.
- Serve immediately, garnishing with parsley and extra parmesan if desired.
Ingredients
- 160g (6 oz) fettuccine or linguine
- 2 tbsp (30g) unsalted butter
- 1/2 tbsp olive oil
- 300g (10 oz) mushrooms, sliced 1/3 cm (1/8 inch) thick (white or cremini/swiss brown)
- 2 garlic cloves, finely chopped
- 1/2 cup (125 ml) dry white wine (or rose; can substitute with more broth)
- 1/2 cup (125 ml) low sodium chicken broth/stock (or vegetable broth)
- 3/4 cup (185 ml) heavy/thickened cream
- 1/3 cup (30g) finely grated parmesan
- 1/2 tsp salt and pepper, each
- Extra parmesan, for serving
- Parsley, roughly chopped (optional)
Nutritional Values
Calories: 1786cal | Carbohydrates: 134g | Protein: 48g | Fat: 116g | Saturated Fat: 66g | Cholesterol: 474mg | Sodium: 2234mg | Potassium: 1630mg | Fiber: 8g | Sugar: 10g | Vitamin A: 3816IU | Vitamin C: 18mg | Calcium: 546mg | Iron: 6mg
FAQ
- What type of mushrooms should I use for Creamy Mushroom Pasta?
- For the best flavor, it is recommended to use Swiss Brown or Cremini mushrooms. However, button mushrooms can also be used if they are more affordable.
- Why is white wine included in the recipe?
- White wine is used to deglaze the pan after frying the mushrooms. It enhances the flavor complexity of the sauce without making it taste like wine.
- How much pasta should I cook per person?
- The standard serving size of pasta per person is 80g or 2.8 oz uncooked. This recipe is based on typical serving sizes and provides enough for two people.
- Can I use any type of pasta for this dish?
- While flat wide pastas like fettuccine or linguine are preferred because the creamy sauce adheres well to them, any type of pasta can be used.
- How can I prevent the mushrooms from steaming instead of browning?
- Avoid overcrowding the pan when cooking mushrooms. If scaling up the recipe, cook the mushrooms in batches to ensure they achieve a golden brown color.
- How should I store leftovers?
- Leftovers can be stored in the refrigerator for up to three days. When reheating, add a small splash of water to loosen the sauce if needed.
Tips
- Use Plenty of Mushrooms: Ensure you’re using enough mushrooms, as they shrink significantly when cooked. For two servings, use about 300g/10oz of mushrooms to ensure you get a generous amount in each bite.
- Deglaze with Wine: Incorporate white wine to deglaze the pan after browning the mushrooms. This adds a depth of flavor to the sauce without making it taste of wine, enhancing the overall complexity.
- Cook Mushrooms in Batches: Avoid overcrowding the pan when cooking mushrooms, as this prevents them from turning golden and flavorful. If making a larger batch, cook the mushrooms in stages.
- Utilize Pasta Cooking Water: Before draining your pasta, reserve a cup of the cooking water. This starchy water can help adjust the consistency of the sauce, ensuring it clings perfectly to the pasta.
Equipment
- Large skillet or sauté pan – A high-quality, non-stick skillet or sauté pan is important for properly browning the mushrooms and making the sauce.
- Parmesan grater – A fine grater or microplane to finely grate the parmesan cheese for optimal melting in the sauce.
