Creamy Garlic Mushroom Pasta
Creamy Garlic Mushroom Pasta
Ingredients
- 25 g butter
- 10-12 garlic cloves, finely chopped
- 1 onion, medium, finely chopped
- 1 rosemary stick
- 1 cup mushrooms, sliced
- salt, to taste
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon black pepper powder
- 1-2 teaspoons chilli flakes
- 1 cup cream
- 250-300 g fettuccine pasta, boiled
- pasta water, as needed
- Parmesan cheese, grated
- cheddar cheese, grated, as needed
- fresh parsley or coriander, chopped
Instructions
- 1
Heat the butter in a large pan or skillet over medium heat.
âąď¸ 1 min
- 2
Add the finely chopped garlic cloves and finely chopped onion to the pan. SautĂŠ until the garlic and onions are soft and fragrant, about 3-5 minutes.
âąď¸ 5 min
- 3
Add the rosemary stick and sliced mushrooms to the pan. Cook until the mushrooms are soft and slightly browned, about 5-7 minutes.
âąď¸ 7 min
- 4
Stir in salt to taste, garlic powder, oregano, black pepper powder, and chilli flakes. Mix all the ingredients well to combine.
âąď¸ 1 min
- 5
Pour in the cream and add the boiled fettuccine pasta. Toss everything together gently to ensure the pasta is thoroughly coated with the sauce.
âąď¸ 2 min
- 6
Add pasta water, a little at a time, as needed to loosen the sauce to your desired consistency. Bring the sauce to a gentle boil, then reduce heat and simmer for 1-2 minutes.
âąď¸ 2 min
- 7
Finish the dish by stirring in grated cheddar cheese, Parmesan cheese, and chopped fresh parsley or coriander.
âąď¸ 1 min
- 8
Serve hot and enjoy!
âąď¸ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Mushroom Pasta
- 25 g butter
- 10-12 garlic cloves, finely chopped
- 1 onion, medium, finely chopped
- 1 rosemary stick
- 1 cup mushrooms, sliced
- salt, to taste
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon black pepper powder
- 1-2 teaspoons chilli flakes
- 1 cup cream
- 250-300 g fettuccine pasta, boiled
- pasta water, as needed
- Parmesan cheese, grated
- cheddar cheese, grated, as needed
- fresh parsley or coriander, chopped
Instructions
- 1
Heat the butter in a large pan or skillet over medium heat.
âąď¸ 1 min - 2
Add the finely chopped garlic cloves and finely chopped onion to the pan. SautĂŠ until the garlic and onions are soft and fragrant, about 3-5 minutes.
âąď¸ 5 min - 3
Add the rosemary stick and sliced mushrooms to the pan. Cook until the mushrooms are soft and slightly browned, about 5-7 minutes.
âąď¸ 7 min - 4
Stir in salt to taste, garlic powder, oregano, black pepper powder, and chilli flakes. Mix all the ingredients well to combine.
âąď¸ 1 min - 5
Pour in the cream and add the boiled fettuccine pasta. Toss everything together gently to ensure the pasta is thoroughly coated with the sauce.
âąď¸ 2 min - 6
Add pasta water, a little at a time, as needed to loosen the sauce to your desired consistency. Bring the sauce to a gentle boil, then reduce heat and simmer for 1-2 minutes.
âąď¸ 2 min - 7
Finish the dish by stirring in grated cheddar cheese, Parmesan cheese, and chopped fresh parsley or coriander.
âąď¸ 1 min - 8
Serve hot and enjoy!
âąď¸ 1 min