Creamy Mushroom Pasta
Made with sauteed mushrooms, garlic, and fresh thyme in a creamy Parmesan sauce. All mixed with your favorite pasta.
Ingredients
- 8 oz pasta noodles
- 4 tablespoon butter
- 8 oz brown mushrooms sliced
- 1 tablespoon minced garlic
- 1 teaspoon fresh thyme leaves
- 1 tablespoon flour
- ¼ cup white wine
- 1 cup broth
- 1 cup heavy cream
- 2 tablespoon grated parmesan
- Pinch ground nutmeg
- Salt & pepper to taste
Instructions
- Cook pasta in salted water according to package directions. Reserve at least ½ cup pasta water, drain, and set aside.
- Melt butter in a large high-sided skillet over medium heat. Add mushrooms and cook 4–6 minutes until browned and tender.
- Add garlic and thyme; cook 1 minute more.
- Sprinkle flour over mushrooms and cook, stirring, for 1 minute.
- Add white wine and cook 1 minute to reduce.
- Reduce heat to medium-low. Stir in broth, cream, and parmesan. Cook, stirring constantly, until thickened.
- Season with nutmeg, salt, and pepper.
- Add pasta and toss to combine, using pasta water to loosen the sauce as needed.
Notes
- Once broth & cream are added, stir constantly. This helps thicken the sauce and prevent scorching.
- Reserve a bit of pasta water. Pasta water is called 'liquid gold' for a reason, and is great for thinning out a pasta sauce without causing it to break.
- Nutrition values are an estimate only.
Nutrition
Calories: 520kcalCarbohydrates: 42gProtein: 13gFat: 34gSodium: 520mgFiber: 3gSugar: 4g
Tried this recipe?Let me know how it was!