🍝 Pasta & noodles
Creamy mushroom pasta
Buttery, garlicky, slippery, and a tiny bit luxurious
⏱️ Time estimate: about 15 minutes
Fettuccine or linguine gets coated in a creamy Parmesan sauce loaded with golden mushrooms, garlic, white wine, and just enough broth to keep things glossy.
Ingredients
- 160 grams fettuccine or linguine
- 2 tablespoons unsalted butter
- 1/2 tablespoon olive oil
- 300 grams mushrooms, sliced
- 2 garlic cloves, finely chopped
- 1/2 cup dry white wine
- 1/2 cup chicken broth or vegetable broth
- 3/4 cup heavy cream
- 1/3 cup finely grated Parmesan, plus more for serving
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Roughly chopped parsley, optional
Instructions
- Cook the pasta. Boil the pasta in well-salted water until 1 minute shy of the package time. Before draining, scoop out about 1 cup of pasta water and set it aside.
- Brown the mushrooms. Melt the butter with the olive oil in a large skillet over high heat. Add the mushrooms and cook, stirring regularly, until they begin to sweat. Add the salt and pepper, then keep cooking until they are nicely golden.
- Add the garlic and wine. Stir in the garlic and cook just until golden and fragrant. Carefully pour in the white wine, scrape up any browned bits, and let it simmer quickly until the wine is mostly evaporated and the sharp wine smell has mellowed.
- Make the sauce. Add the broth, cream, and Parmesan. Stir until the Parmesan melts, then simmer for about 2 minutes, stirring now and then.
- Toss with pasta. Add the drained pasta to the skillet and toss for 1 to 2 minutes until the sauce thickens and clings to the noodles. If it gets too thick, loosen it with a splash of the reserved pasta water.
- Serve. Top with parsley if using and plenty of extra Parmesan. Serve right away while it is at peak creamy glory.
Do not crowd the mushrooms if you scale this up. Golden mushrooms are the whole point, and steamed ones are just not the same creature.