Description
A creamy and flavorful Garlic Mushroom Pasta made with tender sautéed mushrooms, fragrant garlic, and a luscious Parmesan cream sauce. This easy skillet dish comes together in just 25 minutes, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 8 oz pasta (such as fettuccine or linguine)
Sauce
- 2 tablespoons olive oil
- 1 tablespoon butter
- 8 oz cremini or white mushrooms, sliced
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
- Heat Fat: In a large skillet over medium-high heat, heat the olive oil and butter together until melted and shimmering.
- Sauté Mushrooms: Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are golden brown and have released their moisture, about 5 to 7 minutes.
- Add Garlic: Stir in the minced garlic and cook for 1 to 2 minutes until fragrant but not burned.
- Make Cream Sauce: Lower the heat to medium and pour in the heavy cream. Let the mixture simmer gently for 2 to 3 minutes until it thickens slightly.
- Add Cheese and Season: Stir in the grated Parmesan cheese until melted and fully incorporated. Season the sauce with salt and freshly ground black pepper to taste.
- Toss Pasta: Add the cooked pasta to the skillet with the sauce. Toss well to coat the pasta evenly with the creamy mushroom sauce.
- Serve: Transfer the pasta to serving plates and garnish with chopped fresh parsley. Serve immediately while hot.
Notes
- Use freshly grated Parmesan for best flavor and texture.
- For a lighter version, substitute half-and-half for heavy cream.
- You can add crushed red pepper flakes for a spicy kick.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop or microwave.
- Gluten-free pasta can be used to make this dish gluten-free.
