Rich & Creamy Garlic Mushroom Pasta Recipe

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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

  1. 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.
  2. 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.
  3. Once the mushrooms are golden brown, incorporate garlic and cook until both the garlic and mushrooms are a rich golden color.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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