Description

This creamy mushroom pasta recipe combines tender fettuccine with sautéed fresh mushrooms in a rich, decadent sauce made from heavy cream and Parmesan cheese. Perfectly seasoned with garlic, olive oil, and fresh parsley garnish, this dish is simple to make yet delivers comforting, delicious flavors ideal for a weeknight dinner or casual gathering.

Ingredients

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Pasta

12 ounces pasta (fettuccine, penne, or spaghetti – choose your favorite type)

Mushrooms and Aromatics

8 ounces fresh mushrooms (cremini or button, cleaned and thinly sliced)
3 cloves garlic (minced)
2 tablespoons olive oil (for sautéing)

Sauce

1 cup heavy cream (essential for creamy sauce)
0.5 cup grated Parmesan cheese (for added richness)

Seasoning and Garnish

Salt and pepper (to taste)
1 handful fresh parsley (chopped, for garnish)

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Instructions

Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside, reserving ½ cup of the pasta water.
Sauté Mushrooms: Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5–7 minutes until golden brown and tender.
Add Garlic: Add the minced garlic to the skillet with the mushrooms and sauté for 1–2 minutes until fragrant, stirring frequently to prevent burning.
Create Cream Sauce: Reduce the heat to low and pour in the heavy cream, stirring gently to combine with the mushrooms and garlic.
Add Cheese: Gradually stir in the grated Parmesan cheese until it melts completely and the sauce becomes smooth and creamy.
Season: Season the sauce with salt and freshly ground black pepper to taste, adjusting as needed.
Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss thoroughly to coat the noodles with the creamy mushroom sauce.
Adjust Sauce Consistency: If the sauce is too thick, add some of the reserved pasta water a little at a time until the desired consistency is achieved.
Garnish and Serve: Sprinkle the chopped fresh parsley over the pasta before serving for a pop of color and fresh flavor.

Notes

Use mushrooms like cremini or button for a milder flavor; shiitake or portobello can also work for a deeper earthy taste.
Reserve pasta water carefully as it helps to loosen the sauce without diluting its flavor.
For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich.
Freshly grated Parmesan melts better than pre-grated for a smoother sauce texture.
Serve immediately to enjoy the cream sauce at its best consistency; reheating may thicken it.