Mushroom Pasta
This indulgent mushroom pasta features tender fettuccine tossed in a rich mushroom cream sauce with notes of white wine and fresh parsley. It is a restaurant-quality dinner that comes together on the stovetop in just 30 minutes.
Fettuccine tossed in a luscious mushroom cream sauce made with white wine and fresh herbs.
Nutrition per serving
Ingredients
main
sauce
topping
aromatics
Instructions
Cook the Pasta
Bring a large pot of heavily salted water to a boil and cook the fettuccine according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining.
Saute Garlic and Mushrooms
While pasta cooks, heat 2 tablespoons of butter in a large skillet over medium-high heat and add the garlic. Cook for 1 minute, then add mushrooms and cook for 7 minutes until golden and reduced.
Build the Cream Sauce
Pour the white wine into the pan and stir to deglaze, scraping up any browned bits. Let it reduce for 2 minutes, then pour in the heavy cream and simmer gently for 3 minutes until slightly thickened.
Toss and Serve
Add the drained fettuccine directly to the sauce and toss vigorously to coat, adding splashes of reserved pasta water to loosen the sauce to your desired consistency. Serve topped with freshly grated parmesan.
Substitutions
Common mistakes
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