This creamy mushroom pasta is loaded with garlic butter sautéed mushrooms and tossed in a delicious Parmesan cream sauce.
Prep Time 10mins
Cook Time 15mins
Total Time 25mins
Course Main Course
Cuisine American, Italian
10ozfettuccine or linguine
½cupdry white wineor more chicken stock
½cupchicken stocklow sodium
½cupParmesan cheesefinely grated, plus more for topping
chopped parsleyfor garnish, optional
salt and pepper to taste
Cook your pasta in a pot of boiling water until just al dente.
While the pasta cooks, heat 1 tablespoon of olive oil and 3 tablespoons of butter over medium heat. Add the sliced mushrooms and cook for 6-7 minutes until browned and sizzling. Then add the garlic and cook for another minute until fragrant.
Add the flour and cook for 1-2 minutes, stirring frequently, until lightly browned.
Add the wine and cook for a minute or two, stirring frequently, then stir in the chicken stock, cream, and Parmesan cheese. Bring to a simmer and cook until thickened, 2-3 minutes.
Drain the pasta and reserve a little of the pasta water. Add the pasta to the sauce and toss to combine. If the sauce gets too thick, add in a little of the reserved pasta water until it reaches your desired consistency.
Top with additional Parmesan cheese and chopped parsley then serve.
I recommend grating your own Parmesan cheese for this pasta. Pre-shredded cheese will not melt properly.
Heavy cream adds a lot of richness to this sauce. You can substitute half and half if preferred.
I recommend using a flat pasta like fettuccine or linguine in this recipe, but other pasta will work as well.
Store leftovers in an airtight container and refrigerate for 3 to 4 days.