Creamy Garlic Mushroom Pasta
Fettuccine tossed in a silky garlic Parmesan cream sauce with deeply browned cremini mushrooms, ready in about 35 minutes.
Ingredients
Main Ingredients
- 12 ounces fettuccine
- 1 pound cremini mushrooms, sliced 1/4 inch thick
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves Or 1/2 teaspoon dried.
- ⅓ cup dry white wine Or low-sodium chicken broth.
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese Plus more for serving.
- ½ to ¾ cup reserved pasta water
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
Cooking
- Cook the fettuccine in salted water until al dente. Reserve 1 cup of pasta water and drain.
- Heat the oil and butter in a large skillet over medium-high heat. Brown the mushrooms in a single layer (in batches if needed) 7 to 8 minutes total without crowding.
- Lower the heat to medium and cook the onion 3 minutes. Add the garlic and thyme for 30 seconds.
- Pour in the wine, scrape up the browned bits, and simmer 2 minutes.
- Add the cream, salt, and pepper and simmer 3 to 4 minutes. Reduce the heat to low and stir in the Parmesan until smooth.
- Add the pasta and toss 1 minute, adding pasta water until silky. Stir in the lemon juice and top with parsley and Parmesan.
Notes
Do not crowd the mushrooms and salt them only after they brown. Refrigerate leftovers within 2 hours and use within 3 to 4 days. Nutrition is an estimate.