Description
This decadent and comforting creamy mushroom pasta brings restaurant-quality flavors to your home table with minimal effort. Earthy baby bella mushrooms are sautéed to perfection and coated in a luxurious, garlic-infused parmesan cream sauce. It is an ideal dish for busy weeknights, delivering a hearty and sophisticated meal in under thirty minutes that is sure to satisfy the whole family.
Ingredients
1 pound pasta (fettuccine or linguine)
4 Tbsp unsalted butter
1 Tbsp olive oil
16 oz baby bella mushrooms, sliced
3 cloves garlic, minced
1 Tbsp fresh thyme
1 tsp Italian seasoning
1.5 tsp salt
1.5 tsp black pepper
2 Tbsp all-purpose flour
1 cup chicken or vegetable broth
2 cups heavy cream
1/4 cup Parmesan cheese, grated
2 Tbsp fresh parsley, chopped
1 lemon, juiced and zested
Instructions
Cook the pasta in heavily salted boiling water until al dente, drain, reserving 1/4 cup of pasta water, and toss with 1 Tbsp butter.
Heat olive oil and remaining butter in a large skillet over medium-high heat.
Add sliced mushrooms and sauté until golden brown and tender.
Stir in minced garlic, thyme, Italian seasoning, salt, and pepper, cooking for another minute until fragrant.
Sprinkle flour over the mushrooms and stir well to coat.
Slowly whisk in the broth and heavy cream, bringing the mixture to a gentle simmer until thickened.
Stir in the parmesan cheese, lemon juice, and lemon zest until smooth.
Fold the cooked pasta into the sauce, adding a splash of reserved pasta water if needed to adjust consistency.
Garnish with fresh parsley and serve immediately.
Notes
Use vegetable broth to make the dish vegetarian-friendly. For extra protein, add sliced grilled chicken or shrimp. Store leftovers in an airtight container for up to 3 days and reheat with a splash of water to loosen the sauce.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American