Description
A quick and comforting creamy mushroom pasta perfect for busy weeknights, ready in just 35 minutes.
Ingredients
Scale
- 400 g dried fettuccine or tagliatelle
- 500 g mixed mushrooms (cremini, shiitake, oyster)
- 30 ml olive oil
- 28 g unsalted butter
- 1 medium shallot (~50 g), finely chopped
- 2 cloves garlic, minced
- 60 ml dry white wine or low-sodium chicken/vegetable stock
- 120 ml heavy cream or crème fraîche
- 15 ml fresh lemon juice
- 50 g freshly grated Parmesan (optional)
- 15 g fresh parsley, chopped
- Salt and freshly ground black pepper
Instructions
- Bring the pasta water to a boil Fill a large pot with 4.5 L water and add salt; cook the pasta to al dente, about 8-10 minutes. Reserve pasta cooking water before draining.
- Sear the mushrooms Heat olive oil in a skillet; add mushrooms in a single layer and sauté without moving for 2-3 minutes, then stir and cook another 2-3 minutes until deeply browned.
- Push mushrooms to the edge, add butter and shallots; cook until translucent. Add garlic and cook briefly. Pour in wine or stock and scrape browned bits; simmer until nearly evaporated.
- Lower heat; stir in cream and lemon juice; simmer until slightly thickened. Add grated Parmesan, stirring until melted.
- Add drained pasta to the skillet with reserved pasta water, tossing until sauce emulsifies and coats the pasta. Add parsley, season, and serve immediately.
Notes
Mistake to avoid: overcrowding the pan. If needed, work in batches for golden edges. Ensure to use reserved pasta water for a silky sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 4g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg