Creamy Mushroom Pasta Recipe
This simple mushroom pasta might be easy and quick, but it’s full of flavor and delicious!
Ingredients
- 12 oz fettuccine pasta
- 3 tbsp butter
- 1 tbsp olive oil
- 12 oz mushrooms, sliced
- 3 garlic cloves, minced
- 3 tbsp parsley, freshly chopped, divided
- ½ tsp red pepper flakes
- ½ cup white wine
- ¾ cup chicken stock
- 1 cup heavy cream
- ½ cup Parmesan cheese (more for topping)
- Salt and pepper to taste
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Reserve ½ cup of the cooking water, drain, and reserve.
- In a large skillet over medium-high heat, melt the butter with the olive oil.
- Saute the mushrooms until brown and most of the liquid has evaporated. Add minced garlic, two tablespoons of chopped parsley, and red pepper flakes.
- Deglaze the skillet with white wine and simmer until reduced by half. Stir in the chicken stock, heavy cream, and parmesan cheese.
- Simmer for about 5 minutes until the sauce thickens.
- Mix in the drained fettuccine and serve with extra parmesan cheese and the remaining tablespoon of parsley on top. If the sauce is too thick, thin it out with a bit of the reserved pasta cooking water.
Nutrition
Calories: 466kcalCarbohydrates: 46.7gProtein: 13.2gFat: 25.6g