Description
A delicious and creamy pasta dish featuring sautéed mushrooms, garlic, and a rich sauce that perfectly coats the pasta.
Ingredients
Scale
- 8 oz (225 g) pasta (spaghetti or fettuccine recommended)
- 2 cups (150 g) mushrooms, sliced (such as cremini or button)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (60 ml) vegetable broth
- 1/2 cup (50 g) grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
- In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté until they are golden brown and tender, about 5-7 minutes.
- Add minced garlic to the skillet and cook for an additional minute until fragrant.
- Pour in the heavy cream and vegetable broth. Stir to combine and let simmer for 2-3 minutes until the sauce thickens slightly.
- Add the cooked pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Stir in the grated Parmesan cheese and season with salt and pepper to taste. Mix until the cheese is melted and the pasta is evenly coated.
- Serve hot, garnished with chopped fresh parsley.
Notes
- For added flavor, consider adding a splash of white wine when sautéing the mushrooms.
- Feel free to include additional vegetables like spinach or peas for extra nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 55
- Fiber: 2
- Protein: 12
- Cholesterol: 60
Keywords: pasta con champiñones, mushroom pasta recipe, creamy pasta recipe, Italian pasta dish, vegetarian pasta