Speedy Weeknight Creamy Mushroom Pasta
This creamy mushroom pasta is a quick and satisfying weeknight meal. Al dente pasta is tossed in a rich sauce of sautéed mushrooms, garlic, heavy cream, and Parmesan cheese.
Equipment
- large pot
- large skillet or pan
Ingredients
Pasta
- 8 ounces short pasta (penne, fusilli, farfalle; or spaghetti/linguine broken in half)
Mushrooms and Aromatics
- 8 ounces cremini (baby bella) mushrooms, sliced
- 2-3 cloves garlic, minced
Fats
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
Sauce
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese plus extra for serving
- 1/4 cup vegetable or chicken broth
Garnish and Seasoning
- 2 tablespoons fresh parsley, chopped for garnish (optional)
- Salt to taste
- Black pepper to taste
Instructions
Cooking Pasta
- Cook pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
Sauté Mushrooms and Garlic
- Melt butter and olive oil in a large skillet over medium-high heat. Sauté sliced mushrooms for 5-7 minutes until golden brown and tender.
- Stir in minced garlic and cook for 1 minute until fragrant.
Make the Sauce
- Pour in heavy cream and broth, bring to a gentle simmer, then reduce heat to low. Stir in Parmesan cheese until melted and smooth.
Combine and Serve
- Add cooked pasta to the skillet with the sauce and toss to coat evenly. Add reserved pasta water if the sauce is too thick.
- Season with salt and pepper, garnish with parsley and extra Parmesan, and serve immediately.
Notes
For extra flavor, you can deglaze the pan with a splash of white wine after sautéing the mushrooms and before adding the cream and broth.