If you’re into your fungi, then this mushroom pasta dish is an absolute winner. It combines the earthy flavor of mushrooms with the creaminess of Parmesan and heavy cream, with a bit of freshness as well. Here’s a recipe for how to make it.
Ingredients
- 8 ounces of fettuccine pasta
- 2 tablespoons olive oil
- 1 pound of cremini mushrooms
- 4 cloves of garlic
- 1/2 cup of vegetable broth
- 1 cup of heavy cream
- Salt
- Black pepper
- 1/2 cup of grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- Cook the fettuccine pasta according to package instructions. Drain and set aside. In a large skillet, heat the olive oil over medium heat. Add the sliced cremini mushrooms and sauté until they release their moisture and become golden brown.
- Add the minced garlic to the mushrooms and sauté for an additional 1-2 minutes until fragrant. Pour in the vegetable broth to deglaze the pan, scraping up any browned bits from the bottom. Allow the broth to simmer for 2-3 minutes.
- Reduce the heat to low and stir in the heavy cream, salt, and pepper. Simmer for another 3-4 minutes until the sauce thickens slightly.
- Add the cooked fettuccine pasta to the skillet, tossing it gently in the creamy mushroom sauce until well coated.
- Sprinkle the grated Parmesan cheese over the pasta and stir until the cheese is melted and the sauce is creamy. Garnish with fresh chopped parsley and serve immediately. Enjoy!
