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Creamy Mushroom Pasta with Parmesan Sauce

A fork lifts a generous portion of Creamy Mushroom Pasta with Parmesan Sauce, topped with sautéed mushrooms and fresh parsley.
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A recipe for rich, savory pasta featuring sautéed mushrooms coated in a homemade Parmesan cream sauce.

Ingredients

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  • 12 oz linguine or fettuccine
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 pound mixed mushrooms (cremini, shiitake), sliced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 cup dry white wine (optional)
  • 1 cup heavy cream
  • 1/2 cup chicken or vegetable broth
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon black pepper
  • Salt to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining.
  2. While the pasta cooks, heat the olive oil and butter in a large skillet over medium-high heat.
  3. Add the sliced mushrooms to the skillet. Cook without stirring for 3-4 minutes to allow them to brown. Stir and continue cooking until they release their moisture and turn golden brown, about 8-10 minutes total.
  4. Add the minced garlic and dried thyme to the mushrooms. Cook for 1 minute until fragrant.
  5. If using, pour in the white wine and let it simmer until it reduces by half, scraping up any browned bits from the bottom of the pan.
  6. Reduce the heat to medium-low. Pour in the heavy cream and broth. Bring the mixture to a gentle simmer.
  7. Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese until the sauce is smooth. Do not boil the sauce after adding the cheese to prevent clumping.
  8. Season the sauce with black pepper and salt as needed.
  9. Add the drained pasta directly to the skillet with the sauce. Toss to coat thoroughly. If the sauce seems too thick, add the reserved pasta water, one splash at a time, until the desired consistency is reached.
  10. Stir in the fresh parsley. Serve immediately with extra Parmesan cheese on top.

Notes

  • Use freshly grated Parmesan cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • For deeper mushroom flavor, soak 1/2 ounce of dried porcini mushrooms in 1/2 cup of hot water for 20 minutes. Strain the liquid (reserving it) and add the rehydrated porcinis to the skillet with the fresh mushrooms. Add the strained soaking liquid to the sauce along with the broth.
  • Fettuccine or linguine work best as their shape holds the rich sauce well.

Nutrition

Find it online: https://kitchnkudos.com/creamy-mushroom-pasta-with-parmesan-sauce/