Creamy Mushroom Pasta
Creamy Mushroom Pasta is a quick and comforting dish made with mushrooms, garlic, and a rich cream sauce.Ready in just 30 minutes, it’s perfect for busy weeknights.Serve with parmesan and parsley for a delicious finish.
Ingredients
- 160 g fettuccine or linguine
- 2 tbsp unsalted butter
- 1/2 tbsp olive oil
- 300 g mushrooms white or cremini, sliced
- 2 garlic cloves finely chopped
- 1/2 cup non-alcoholic white grape juice or extra broth
- 1/2 cup chicken or vegetable broth low sodium
- 3/4 cup heavy cream
- 1/3 cup parmesan cheese finely grated
- 1/2 tsp salt
- 1/2 tsp black pepper
For Serving:
- Extra parmesan
- Fresh parsley chopped
Instructions
- Cook pasta in salted boiling water until just al dente (1 minute less than package instructions). Reserve 1 cup of pasta water, then drain.
- Heat butter and olive oil in a large skillet over high heat.
- Add mushrooms and cook, stirring frequently, until they release moisture. Season lightly with salt and pepper.
- Continue cooking until mushrooms turn golden (about 4–5 minutes). Add garlic and cook until fragrant.
- Carefully add the non-alcoholic white grape juice, scraping the pan. Let it simmer until reduced and the sharp smell disappears.
- Add broth, cream, parmesan, salt, and pepper. Stir and simmer for 2 minutes until slightly thickened.
- Add pasta to the sauce and toss for 1–2 minutes until fully coated. Add reserved pasta water if needed to loosen the sauce.
- Serve immediately with extra parmesan and parsley.
Notes
- Swap chicken broth with vegetable broth for vegetarian
- Add grilled chicken or beef strips for extra protein
- Works with penne, spaghetti, or linguine