Spicy Mushroom Cream Pasta
Spicy Mushroom Cream Pasta
Ingredients
For the Pasta
- 12 ounces fettuccine
- 1 tablespoon salt, for pasta water
For the Spicy Cream Sauce
- 2 tablespoons olive oil
- 1 pound cremini mushrooms, sliced
- 1 yellow onion, medium, finely chopped
- 4 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 4 ounces cream cheese, softened, cut into cubes
- 1 1/2 cups whole milk
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable broth, optional, for thinning sauce
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of the pasta water before draining the pasta.
⏱️ 10 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they are browned and have released their moisture, about 5-7 minutes. Remove the mushrooms from the skillet and set aside.
⏱️ 7 min
- 3
Reduce the heat to medium. Add the chopped yellow onion to the same skillet and cook until softened and translucent, about 3-4 minutes. Add the minced garlic and red pepper flakes, and cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 5 min
- 4
Stir in the softened cream cheese cubes until they melt and form a smooth base with the onions and garlic. Gradually whisk in the whole milk until the sauce is smooth and creamy. Bring to a gentle simmer.
⏱️ 4 min
- 5
Stir in the grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Continue to simmer for 2-3 minutes, stirring occasionally, until the sauce slightly thickens. If the sauce seems too thick, whisk in a splash of the reserved pasta water or vegetable broth until desired consistency is reached.
⏱️ 3 min
- 6
Return the cooked mushrooms to the skillet with the cream sauce. Add the drained fettuccine to the skillet and toss gently to coat all the pasta evenly with the sauce. If the pasta absorbs too much sauce, add a bit more reserved pasta water.
⏱️ 3 min
- 7
Serve immediately, garnished with extra grated Parmesan cheese and fresh chopped parsley, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Mushroom Cream Pasta
Ingredients
For the Pasta
- 12 ounces fettuccine
- 1 tablespoon salt, for pasta water
For the Spicy Cream Sauce
- 2 tablespoons olive oil
- 1 pound cremini mushrooms, sliced
- 1 yellow onion, medium, finely chopped
- 4 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 4 ounces cream cheese, softened, cut into cubes
- 1 1/2 cups whole milk
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable broth, optional, for thinning sauce
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of the pasta water before draining the pasta.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they are browned and have released their moisture, about 5-7 minutes. Remove the mushrooms from the skillet and set aside.
⏱️ 7 min - 3
Reduce the heat to medium. Add the chopped yellow onion to the same skillet and cook until softened and translucent, about 3-4 minutes. Add the minced garlic and red pepper flakes, and cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 5 min - 4
Stir in the softened cream cheese cubes until they melt and form a smooth base with the onions and garlic. Gradually whisk in the whole milk until the sauce is smooth and creamy. Bring to a gentle simmer.
⏱️ 4 min - 5
Stir in the grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Continue to simmer for 2-3 minutes, stirring occasionally, until the sauce slightly thickens. If the sauce seems too thick, whisk in a splash of the reserved pasta water or vegetable broth until desired consistency is reached.
⏱️ 3 min - 6
Return the cooked mushrooms to the skillet with the cream sauce. Add the drained fettuccine to the skillet and toss gently to coat all the pasta evenly with the sauce. If the pasta absorbs too much sauce, add a bit more reserved pasta water.
⏱️ 3 min - 7
Serve immediately, garnished with extra grated Parmesan cheese and fresh chopped parsley, if desired.
⏱️ 1 min