20-Minute Creamy Mushroom Pasta Recipe
This dish is simple yet elegant and gourmet-looking!
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Servings: 6 SERVINGS
Calories: 498kcal
Ingredients
- 12 oz fettuccine pasta
- 3 tbsp butter
- 1 tbsp olive oil
- 12 oz mushrooms, sliced
- 3 garlic cloves, minced
- 3 tbsp chopped parsley
- ½ tsp red pepper flakes
- ½ cup white wine
- ¾ cup chicken stock
- 1 cup heavy cream
- ½ cup parmesan cheese, grated
- 1 ½ tsp salt, divided
- Freshly ground black pepper to taste
Instructions
- Cook the pasta in a large pot of boiling water with 1 tsp salt, until al dente, according to package instructions. Reserve 1 cup of pasta cooking water, drain, and keep warm.
- Make the sauce while the pasta is cooking. Melt the butter and olive oil in a large skillet over medium-high heat. Brown the mushrooms for 2-3 minutes on each side. Add the garlic, parsley, and red pepper flakes.
- Pour in the wine, deglaze the pan, and simmer until reduced by half.
- Mix in the chicken broth, heavy cream, and Parmesan cheese. Stir until the cheese has melted and the sauce has thickened slightly. Check the seasoning and add ½ tsp of salt if needed, and freshly ground black pepper to taste
- Add the cooked pasta to the skillet and toss until well coated with the sauce. If you feel the sauce is too thick, add some of the pasta cooking water a tbsp at a time, until it reaches your desired consistency.
Nutrition
Calories: 498kcal | Carbohydrates: 48g | Protein: 15g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 8g | Cholesterol: 68mg | Sodium: 512mg | Potassium: 494mg | Fiber: 3g | Sugar: 4g | Vitamin A: 9IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 13mg