Looking for a comforting meal that’s both rich and satisfying? This creamy mushroom pasta recipe is just what you need! With its luscious sauce and earthy mushrooms, it’s easy to prepare yet feels indulgent. Perfect for a weeknight dinner or a cozy gathering, this dish combines simple ingredients to create a delightful culinary experience. Let’s dive into how to make this delicious pasta dish that everyone will love!
Ingredients
- 300g fettuccine or pasta of choice
- 250g fresh mushrooms (cremini or button), sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 200ml heavy cream
- 50g grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
- 1 teaspoon dried thyme
- Optional: red pepper flakes for heat
Servings and Cooking Time
This recipe serves 2 people. Preparation time is about 10 minutes, and cooking time is approximately 20 minutes.
Nutritional Value
Each serving (1 plate) contains approximately:
– Calories: 600
– Protein: 15g
– Carbohydrates: 50g
– Fat: 35g
– Fiber: 3g
Step-by-Step Cooking Process
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the sliced mushrooms and sauté until golden brown, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer.
- Add the grated Parmesan cheese and stir until melted and combined.
- Season with salt, pepper, and thyme to taste.
- Add the cooked pasta to the skillet and toss to coat in the sauce.
- Cook for an additional 2-3 minutes to heat through.
- Serve hot, garnished with fresh parsley and optional red pepper flakes.
Alternative Ingredients
You can substitute heavy cream with half-and-half or a plant-based cream for a lighter version. Additionally, use any pasta shape you prefer, like penne or spaghetti. For a vegan option, replace cheese with nutritional yeast and use plant-based cream.
Serving and Pairings
This creamy mushroom pasta pairs beautifully with a simple side salad or garlic bread. A glass of white wine, such as Chardonnay, complements the dish perfectly.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat, adding a splash of cream or water to loosen the sauce. This dish is not recommended for freezing as the cream may separate.
Cooking Mistakes
- Overcooking the pasta can lead to mushiness—always aim for al dente.
- Don’t rush the sautéing of mushrooms; letting them brown adds flavor.
- Use fresh ingredients for the best taste.
- Adjust the seasoning gradually to avoid over-salting.
- Be careful not to boil the cream; it should simmer gently.
Helpful Tips
- For extra flavor, add a splash of white wine while cooking the mushrooms.
- Try adding spinach or peas for added nutrition.
- For a richer sauce, use a combination of cream and mascarpone cheese.
- Garnish with freshly grated Parmesan for an extra touch.
FAQs
Can I use dried mushrooms instead of fresh?
Yes, you can use dried mushrooms, but be sure to rehydrate them in warm water before cooking. This will enhance their flavor and texture.
What can I serve with creamy mushroom pasta?
This dish pairs well with garlic bread, a fresh salad, or steamed vegetables for a complete meal.
Is this recipe suitable for meal prep?
Yes, creamy mushroom pasta can be meal-prepped. Store it in an airtight container and reheat as needed.
Can I make this dish gluten-free?
Absolutely! Use gluten-free pasta and ensure your cream and cheese are also gluten-free.
How can I make this dish spicier?
To add heat, incorporate red pepper flakes or a dash of hot sauce when you add the garlic.
Conclusion
This creamy mushroom pasta recipe is a delightful dish that balances rich flavors and comforting textures. Perfect for any occasion, it’s quick to prepare and sure to impress. Enjoy this delicious meal with loved ones and savor every bite!
Creamy Mushroom Pasta Recipe
Ingredients
- 300 g fettuccine or pasta of choice
- 250 g fresh mushrooms sliced
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 200 ml heavy cream
- 50 g grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
- 1 teaspoon dried thyme
- Optional: red pepper flakes for heat
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the sliced mushrooms and sauté until golden brown, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer.
- Add the grated Parmesan cheese and stir until melted and combined.
- Season with salt, pepper, and thyme to taste.
- Add the cooked pasta to the skillet and toss to coat in the sauce.
- Cook for an additional 2-3 minutes to heat through.
- Serve hot, garnished with fresh parsley and optional red pepper flakes.
