Garlic Mushroom Cream Pasta

Name: Garlic Mushroom Cream Pasta
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 12 oz fettuccine or linguine; 16 oz mushrooms, sliced; 5 cloves garlic, minced; 2 tbsp butter; 1 tbsp olive oil; 1 cup heavy cream; 1/2 cup grated Parmesan; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp fresh parsley, chopped

Made with: Garlic, Mushroom

Silky pasta coated in a savory garlic-mushroom cream sauce with plenty of browned edges for deep flavor. It feels restaurant-worthy but comes together quickly on a weeknight.

Prep10 min

Cook20 min

Serves4

LevelEasy

Contains DairyContains Gluten

Ingredients

fettuccine or linguine12 oz
mushrooms, sliced16 oz
garlic, minced5 cloves
butter2 tbsp
olive oil1 tbsp
heavy cream1 cup
grated Parmesan1/2 cup
salt1 tsp
black pepper1/2 tsp
fresh parsley, chopped2 tbsp

Substitutions

heavy cream → coconut cream
Parmesan → nutritional yeast
fettuccine or linguine → gluten-free pasta

Instructions

1Cook the pasta in salted water until al dente. Reserve 1 cup of pasta water, then drain.
2Heat butter and olive oil in a large skillet over medium-high heat. Add the mushrooms and cook until browned and their liquid has evaporated, about 8 minutes.
3Add the garlic and cook for 30 seconds until fragrant.
4Stir in the cream, Parmesan, salt, and pepper. Simmer gently for 2 to 3 minutes until slightly thickened.
5Add the pasta and a splash of reserved pasta water, tossing until the sauce coats the noodles. Finish with parsley and serve warm.

Want recipes like this from your own ingredients? Try Pantamo