Creamy Mushroom Pasta

$- 300g fettuccine pasta - 250g mixed mushrooms (cremini and shiitake), sliced - 200ml heavy cream For this dish, the fettuccine pasta is key. It holds the creamy sauce well. I love using mixed mushrooms, as they add depth. Cremini and shiitake give great texture and flavor. Heavy cream makes the sauce rich and smooth. - 1 small onion, finely chopped - 3 cloves garlic, minced - 1 teaspoon dried thyme - 50g grated Parmesan cheese (plus extra for serving) Onion and garlic bring warmth and aroma. Sauté them to unlock their flavors. Dried thyme adds a touch of earthiness that pairs perfectly with mushrooms. Parmesan cheese rounds out the taste, adding a nutty finish. - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Olive oil is perfect for sautéing. It keeps everything from sticking and adds flavor. Salt and pepper are simple but vital for enhancing all the ingredients. Finally, fresh parsley gives a bright touch to the dish. It makes it look inviting and fresh. {{ingredient_image_1}} 1. Fill a large pot with water and add a good amount of salt. This step adds flavor to the pasta. 2. Bring the water to a boil. Once boiling, add in 300g of fettuccine pasta. 3. Cook the pasta according to the package instructions until it reaches an al dente texture. It should be firm yet tender. 4. Before draining, reserve 1 cup of the starchy pasta water. This water helps to adjust the sauce later. 5. Drain the pasta and set it aside. 1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. 2. Add 1 small finely chopped onion and sauté it for about 2-3 minutes. Cook until the onion turns translucent. 3. Add 3 cloves of minced garlic to the skillet. Stir for about 30 seconds, letting the garlic release its aroma. 4. Increase the heat to medium-high. Add 250g of sliced mixed mushrooms (like cremini and shiitake) to the skillet. 5. Cook the mushrooms for 5-7 minutes. You want them to become golden brown and tender. 1. Lower the heat to medium. Pour in 200ml of heavy cream and stir well. 2. Add 1 teaspoon of dried thyme, salt, and pepper to taste. Let the sauce simmer for 3-4 minutes. This helps it thicken a bit. 3. Add the cooked fettuccine to the skillet. Toss it with the creamy mushroom sauce. 4. If the sauce is too thick, sprinkle in some reserved pasta water until it reaches your desired consistency. 5. Stir in 50g of grated Parmesan cheese. Wait until it melts and makes the sauce creamy. 6. Finally, remove the skillet from the heat. Top with chopped fresh parsley for a fresh finish. To make your sauce creamy, you can adjust the sauce's thickness with pasta water. When you cook the pasta, save some water before draining. If your sauce is too thick, add a bit of this water. Start with a small amount and mix well until you reach your desired texture. For extra creaminess, melting cheese is key. Add grated Parmesan cheese to the sauce after mixing in the pasta. Stir it in until it melts completely. This will give you that rich and smooth sauce we all love. Adding herbs or spices can elevate your dish. Try fresh thyme or even a pinch of red pepper flakes for a kick. You can also play with different cheese options. Consider using fontina or goat cheese for a unique twist. Each cheese adds its own flavor profile, making your pasta special. When cooking mushrooms, choose between sautéing or roasting. Sautéing gives you a quick cook with a nice golden color. Roasting takes longer but can deepen the flavor. If you roast, toss them in olive oil and bake until they are tender. Use low and medium heat for the best results. This allows the flavors to blend well without burning. Keep an eye on your mushrooms. Cook them until they're golden brown, and avoid high heat to prevent them from becoming chewy. Pro Tips Use Fresh Mushrooms: Fresh mushrooms will provide the best flavor and texture. Look for firm, unbruised mushrooms for optimal results. Reserve Pasta Water: Always reserve some pasta water before draining. It’s perfect for adjusting the sauce consistency and helps it stick to the pasta. Don't Overcook the Pasta: Cook the fettuccine until just al dente. It will continue to cook when tossed with the sauce, preventing it from becoming mushy. Enhance Flavor with Herbs: Fresh herbs like thyme or basil can elevate the dish. Consider adding them right before serving for a burst of freshness. {{image_2}} You can easily make this dish vegetarian. Instead of heavy cream, use cashew cream. It gives a nice, creamy texture without dairy. Simply blend soaked cashews with some water until smooth. You can also add spinach or other vegetables like bell peppers or zucchini. They add color and nutrition to your meal. If you need a gluten-free option, use gluten-free pasta. Many brands offer great choices that cook well. For those avoiding dairy, try dairy-free cheese options. Look for brands that melt well. They can add a nice touch to your creamy mushroom pasta while keeping it lactose-free. Add depth to your sauce by incorporating white wine. It brings a nice flavor that pairs well with mushrooms. Just let it simmer for a few minutes before adding the cream. You can also add protein like chicken or shrimp. Cook them in the skillet before adding the mushrooms for a hearty meal. This way, you can enjoy a filling dish that suits your taste. To keep creamy mushroom pasta fresh, store it in an airtight container. This helps prevent moisture loss. You can refrigerate it for up to three days. When you’re ready to eat, reheat it gently in a skillet. Add a splash of water or extra cream to keep it creamy. Stir well to combine everything. If you want to save some for later, freezing is a great choice. Let the pasta cool completely before freezing. Place it in a freezer-safe container or bag. It can last up to three months in the freezer. To thaw, move it to the fridge overnight. When ready to eat, reheat it on low heat. Again, add a bit of cream or water for a smooth texture. In the fridge, creamy mushroom pasta lasts about three days. If you see any signs of spoilage, like an off smell or mold, throw it away. Always check leftovers before eating. Being careful keeps you safe and healthy. Yes, you can use other pasta shapes! Here are some great options: - Penne - Spaghetti - Fusilli - Rigatoni Each type has its own charm. For example, penne holds sauce well. Spaghetti gives a classic look. Choose what you like best! Making this sauce vegan is easy! Here are two great swaps: - Use coconut cream or cashew cream instead of heavy cream. - Replace Parmesan with a vegan cheese option or nutritional yeast. These changes keep the dish creamy and tasty. You won’t miss the dairy! Yes, this recipe works well for meal prep! Here’s how: - Cook the pasta and sauce separately. - Store them in airtight containers in the fridge. When you are ready to eat, just reheat and mix. This way, your meal stays fresh and delicious! This blog post explored making creamy mushroom pasta, highlighting key ingredients like fettuccine, mushrooms, and heavy cream. I offered tips for enhancing flavor and perfecting the sauce's texture. You learned about variations for different diets and how to store leftovers. In conclusion, you can enjoy this dish in many ways. Experiment with flavors and ingredients to make it your own! With practice, you'll create a creamy pasta meal that impresses. Enjoy your cooking journey!$

A rich and flavorful pasta dish featuring fettuccine tossed in a creamy mushroom sauce.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 500 kcal

Ingredients

300 g fettuccine pasta
250 g mixed mushrooms (such as cremini and shiitake), sliced
1 small onion, finely chopped
3 cloves garlic, minced
200 ml heavy cream
50 g grated Parmesan cheese (plus extra for serving)
2 tablespoons olive oil
1 teaspoon dried thyme
to taste Salt and pepper
for garnish Fresh parsley, chopped

Instructions

Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
In a large skillet over medium heat, add the olive oil. Once hot, add the chopped onion and sauté for about 2-3 minutes until it becomes translucent.
Add the minced garlic to the skillet, stirring for about 30 seconds until fragrant.
Increase the heat to medium-high and add the sliced mushrooms. Cook for 5-7 minutes until they are golden brown and tender.
Lower the heat and pour in the heavy cream, then stir in the dried thyme, salt, and pepper. Allow the mixture to simmer for about 3-4 minutes, letting the sauce thicken slightly.
Add the cooked fettuccine into the skillet and toss it with the creamy mushroom sauce, allowing it to coat the pasta evenly. If the sauce is too thick, add some reserved pasta water until desired consistency is reached.
Stir in the grated Parmesan cheese until melted and the sauce is creamy. Adjust seasoning if necessary.
Remove from heat and sprinkle with fresh parsley before serving.

Notes

Serve in warm bowls with extra Parmesan and parsley for garnish.

Keyword creamy, fettuccine, mushroom, pasta