Description
A simple and delicious creamy mushroom pasta made with mushrooms, shallots, garlic, cream, white wine, and parmesan cheese.
Ingredients
Scale
- 1 pound linguine
- 8 oz mushrooms, thinly sliced (shiitake, baby bella, chanterelle, white, or oyster are good)
- 3/4 cup heavy cream
- 1/2 cup dry white wine
- 1/2 cup parmesan cheese
- 1/4 cup fresh parsley, finely chopped
- 2 shallots, minced
- 3 garlic cloves, minced
- 2 tbsp butter
- Salt and pepper, to taste
Instructions
- Bring a large pot of generously salted water to a boil. Cook pasta al dente. Reserve 3/4 cup of pasta water and set aside.
- Meanwhile, heat butter over medium heat in a dutch oven or large pan. Add shallots and garlic and cook until fragrant, about 2 minutes. Add mushrooms and cook for an additional 1-2 minutes. Season all over with salt and pepper, to taste.
- Add white wine, let it sizzle for a minute. Add cream and bring to a simmer until slightly thickened. About 3 minutes. Add parmesan cheese and stir to combine.
- Add pasta and mix until fully coated in the creamy sauce. If the sauce feels too thick, add reserved pasta water as needed. Top with fresh parsley and serve with extra grated parmesan cheese. Season with additional salt and pepper as needed.
Nutrition
- Serving Size: 1/4
- Calories: 549
- Sugar: 1.3g
- Sodium: 405mg
- Fat: 19.7g
- Saturated Fat: 10.9g
- Carbohydrates: 69.2g
- Fiber: 0.7g
- Protein: 19.6g
- Cholesterol: 136mg
