Creamy Mushroom Pasta
Creamy Mushroom Pasta
Ingredients
- 300 g pasta, (Rigatoni shown)
- 200 g mushrooms, sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 garlic, minced
- 60 ml white wine
- 250 ml heavy cream
- 100 g Parmesan cheese, grated
- to taste salt
- to taste black pepper
- as needed fresh parsley, chopped, for garnish
Instructions
- 1
Bring a pot of water to a boil. Add the 300g of pasta (rigatoni is shown) and cook according to package instructions until al dente.
⏱️ 10 min
- 2
While the pasta is cooking, heat a pan over medium heat. Add the 2 tablespoons butter and 1 tablespoon olive oil. Once the butter is melted and the oil is shimmering, add the 200g of sliced mushrooms. Sauté the mushrooms for 5 minutes until they are golden brown.
⏱️ 5 min
- 3
Add the 2 cloves of minced garlic to the pan with the mushrooms and cook for about 1 minute until fragrant.
⏱️ 1 min
- 4
Pour in the 60ml of white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer and reduce slightly.
⏱️ 2 min
- 5
Stir in the 250ml of heavy cream.
⏱️ 1 min
- 6
Add the 100g of grated Parmesan cheese to the sauce and stir until melted and combined, creating a creamy sauce.
⏱️ 2 min
- 7
Season the sauce with salt and black pepper to taste.
⏱️ 1 min
- 8
Drain the cooked pasta and add it directly to the pan with the mushroom cream sauce.
⏱️ 1 min
- 9
Toss the pasta thoroughly with the sauce until every piece is well coated.
⏱️ 1 min
- 10
Transfer the creamy mushroom pasta to a serving dish. Garnish with fresh chopped parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Mushroom Pasta
- 300 g pasta, (Rigatoni shown)
- 200 g mushrooms, sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 garlic, minced
- 60 ml white wine
- 250 ml heavy cream
- 100 g Parmesan cheese, grated
- to taste salt
- to taste black pepper
- as needed fresh parsley, chopped, for garnish
Instructions
- 1
Bring a pot of water to a boil. Add the 300g of pasta (rigatoni is shown) and cook according to package instructions until al dente.
⏱️ 10 min - 2
While the pasta is cooking, heat a pan over medium heat. Add the 2 tablespoons butter and 1 tablespoon olive oil. Once the butter is melted and the oil is shimmering, add the 200g of sliced mushrooms. Sauté the mushrooms for 5 minutes until they are golden brown.
⏱️ 5 min - 3
Add the 2 cloves of minced garlic to the pan with the mushrooms and cook for about 1 minute until fragrant.
⏱️ 1 min - 4
Pour in the 60ml of white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer and reduce slightly.
⏱️ 2 min - 5
Stir in the 250ml of heavy cream.
⏱️ 1 min - 6
Add the 100g of grated Parmesan cheese to the sauce and stir until melted and combined, creating a creamy sauce.
⏱️ 2 min - 7
Season the sauce with salt and black pepper to taste.
⏱️ 1 min - 8
Drain the cooked pasta and add it directly to the pan with the mushroom cream sauce.
⏱️ 1 min - 9
Toss the pasta thoroughly with the sauce until every piece is well coated.
⏱️ 1 min - 10
Transfer the creamy mushroom pasta to a serving dish. Garnish with fresh chopped parsley before serving.
⏱️ 1 min