Description
8 oz fettuccine pasta (or pasta of choice)
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
2 cups sliced mushrooms (cremini, button, or your preferred type)
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons unsalted butter
Fresh parsley, chopped (for garnish)
Directions:
Cook the pasta according to the package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and softened, about 3-4 minutes.
Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and begin to brown, about 5-7 minutes.
Pour in the heavy cream, followed by the Parmesan cheese, garlic powder, salt, and pepper. Stir to combine and simmer for 3-4 minutes until the sauce thickens
slightly.
Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the creamy sauce.
Stir in the butter for extra richness and smoothness.
Remove from heat and garnish with freshly chopped parsley.
Serve warm and enjoy!
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Kcal: 380 kcal per serving
Servings: 2
Step-by-Step Guide
Follow these detailed instructions for a perfect creamy mushroom pasta every time. Begin by gathering all your ingredients and equipment. Bring a large pot of salted water to a rolling boil for the pasta. While it heats, finely chop the onion, mince the garlic, and slice your mushrooms uniformly for even cooking. Cook the pasta until al dente, reserving a half cup of the starchy pasta water before draining. In your large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent and fragrant, being careful not to burn the garlic. Add the mushrooms in a single layer if possible, allowing them to sear and release their liquid before stirring. Once browned, reduce the heat to medium-low before adding the cream and Parmesan to prevent curdling. Stir constantly until the cheese melts into a smooth sauce. Finally, add the drained pasta directly to the skillet, tossing vigorously and adding a splash of reserved pasta water if needed to loosen the sauce.
Serving Suggestions
This rich pasta dish pairs beautifully with simple, fresh sides. Serve it alongside a crisp arugula salad with a lemon vinaigrette to cut through the creaminess. For a protein boost, top with grilled chicken breast or sautéed shrimp. Garnish with extra Parmesan, a crack of black pepper, and the fresh parsley. For a restaurant-style touch, drizzle with a small amount of white truffle oil just before serving. A glass of dry white wine, like Pinot Grigio or Sauvignon Blanc, complements the earthy mushrooms perfectly.
How-to Summary
To summarize: Cook pasta al dente and reserve water. Sauté onion and garlic, then brown mushrooms. Create sauce by simmering cream, Parmesan, and seasonings. Combine pasta and sauce, adding butter and pasta water as needed for a silky finish. Garnish and serve immediately.
Frequently Asked Questions
Can I use a different type of pasta? Absolutely. While fettuccine is classic, tagliatelle, pappardelle, or even short shapes like rigatoni work well. The key is using a pasta that can hold the creamy sauce.
How can I make this recipe vegetarian? It already is vegetarian. Ensure your Parmesan cheese is made with vegetarian rennet if following a strict vegetarian diet.
What can I substitute for heavy cream? For a lighter version, half-and-half can be used, but the sauce will be less rich and thicken more slowly. For a dairy-free option, full-fat canned coconut milk is a good alternative.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or water to revive the sauce consistency. Microwaving may cause the sauce to separate.
Why did my sauce turn grainy or separate? This often happens if the heat is too high when adding the dairy, causing the cream to curdle or the cheese to clump. Always add cream to a reduced-heat pan and stir constantly until smooth.
Common Mistakes to Avoid
- Overcooking the Pasta: Cook only to al dente, as it will continue to cook slightly in the sauce.
- Crowding the Mushrooms: Avoid adding too many mushrooms at once; cook in batches if necessary to ensure they brown properly instead of steaming.
- Using Pre-Grated Parmesan: Pre-grated cheese contains anti-caking agents that can prevent a smooth, emulsified sauce. Always grate fresh.
- Skipping the Pasta Water: The starchy reserved water is crucial for helping the sauce adhere to the pasta and adjusting consistency.
- Adding Cheese to High Heat: High heat can cause the cheese and cream to separate. Keep the sauce at a gentle simmer.
Conclusion
This creamy mushroom pasta is a testament to how a handful of simple, quality ingredients can create a decadent and satisfying meal in just 20 minutes. Mastering the techniques of proper sautéing and sauce emulsification will ensure a restaurant-quality result every time. By following the detailed guide, avoiding common pitfalls, and utilizing the serving suggestions, you can turn this basic recipe into a versatile culinary staple. Enjoy the process and the delicious, comforting outcome.
