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A bowl of creamy mushroom pasta topped with fresh parsley and parmesan cheese

Creamy Mushroom Pasta

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 550 kcal

Ingredients
  

  • 400 g fettuccine or linguine
  • 500 g cremini mushrooms, sliced
  • 2 cloves garlic , minced
  • 250 ml heavy cream
  • 50 g parmesan cheese, grated
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1/4 cup fresh parsley, chopped
  • Salt to taste
  • Black pepper to taste

Instructions
 

  • Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.
  • Meanwhile, heat olive oil and butter in a large skillet over medium-high heat.
  • Add sliced mushrooms and sauté until browned and moisture has evaporated, about 8 to 10 minutes.
  • Add minced garlic and cook for 1 minute until fragrant.
  • Pour in the heavy cream and simmer for 3 to 5 minutes until the sauce thickens slightly.
  • Stir in the grated parmesan cheese until melted and smooth.
  • Reserve 1/2 cup of pasta water, then drain the pasta.
  • Toss the pasta with the mushroom sauce, adding reserved water if needed for consistency.
  • Season with salt, pepper, and garnish with fresh parsley.