Cremini Mushroom Pasta with Thyme and Parmesan
Browned cremini mushrooms, onion, garlic and thyme in a silky Parmesan cream sauce tossed with fettuccine.
Ingredients
Main Ingredients
- 12 oz fettuccine or penne
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 lb cremini mushrooms sliced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese plus extra for serving
- 1 tsp dried thyme or 1 tablespoon fresh thyme leaves
- salt and black pepper to taste
- 1 tbsp fresh parsley chopped
Instructions
Cooking
- Boil the pasta in well-salted water according to the package directions. Scoop out about half a cup of the cooking water, then drain.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent.
- Add the mushrooms in an even layer and cook without stirring for a few minutes so they brown. Stir and keep cooking until tender and the pan looks dry. Add the garlic and thyme for the last minute.
- Lower the heat, pour in the cream and simmer gently until it starts to thicken.
- Stir in the Parmesan a handful at a time until smooth. Season with salt and pepper.
- Add the pasta and toss to coat, adding a splash of the reserved pasta water if the sauce is too thick. Finish with parsley.
Notes
Nutrition values are an estimate per serving and vary by brand. Refrigerate leftovers within two hours and reheat gently with a splash of cream or milk.