Description
Silky pasta ribbons tossed in a luxurious cream sauce with perfectly sautéed mushrooms, garlic, and fresh herbs. This restaurant-quality vegetarian dinner comes together in just 25 minutes with simple ingredients and minimal cleanup.
Ingredients
Scale
- 12 ounces fettuccine or linguine pasta (uncooked)
- 1 pound baby bella (cremini) mushrooms, cleaned and sliced
- 1 ½ cups heavy cream
- 4-5 cloves garlic, minced
- ½ cup dry white wine (or substitute with broth)
- 1 cup freshly grated Parmesan cheese (plus extra for serving)
- 3 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- ½ cup low-sodium chicken or vegetable broth
- 2 teaspoons fresh thyme leaves (or ½ teaspoon dried)
- ¼ cup fresh parsley, chopped
- ¾ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for subtle heat)
- Juice of ½ lemon (optional, for brightness)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (usually 8-10 minutes). Reserve 1 cup of pasta cooking water before draining. Drain the pasta but do not rinse—the starch helps the sauce cling to the noodles.
- Prep the mushrooms: While the pasta cooks, clean the mushrooms by wiping with a damp paper towel (don’t wash them under running water as they’ll absorb too much liquid). Slice them about ¼-inch thick for even cooking.
- Sauté the mushrooms: Heat 1 tablespoon of butter and the olive oil in your large skillet over medium-high heat. Once hot and shimmering, add the sliced mushrooms in a single layer. This is important—don’t overcrowd! If your pan isn’t large enough, cook in two batches. Season with salt and pepper. Let them cook undisturbed for 3-4 minutes until golden brown on one side, then stir and cook another 3-4 minutes until deeply browned and their liquid has evaporated. The key to flavorful mushrooms is proper browning—don’t rush this step!
- Add garlic and thyme: Reduce heat to medium. Push the mushrooms to the edges of the pan and add the remaining 2 tablespoons of butter to the center. Once melted, add the minced garlic and fresh thyme. Sauté for 30-45 seconds until fragrant, stirring constantly so the garlic doesn’t burn.
- Deglaze with wine: Pour in the white wine (or broth), scraping up any delicious brown bits stuck to the bottom of the pan with your wooden spoon. Let it simmer for about 2 minutes until reduced by half. This concentrates the flavor and cooks off the alcohol.
- Create the cream sauce: Pour in the heavy cream and chicken broth. Stir to combine everything. Bring to a gentle simmer (don’t let it boil rapidly) and cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly. It should coat the back of a spoon but still be pourable.
- Add the cheese: Remove from heat and stir in the grated Parmesan cheese. The residual heat will melt it smoothly without making it grainy. Stir until completely melted and incorporated. Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon juice if needed for brightness.
- Combine pasta and sauce: Add the drained pasta directly to the skillet with the mushroom cream sauce. Using tongs or a pasta fork, toss everything together, coating the pasta evenly. If the sauce seems too thick, add pasta cooking water a few tablespoons at a time until you reach your desired consistency. The starchy pasta water helps the sauce cling to the noodles beautifully.
- Finish and serve: Toss in the fresh chopped parsley and give everything one final toss. Taste and adjust seasoning one last time. Serve immediately in warm bowls, topped with extra Parmesan cheese, a crack of black pepper, and a drizzle of good olive oil if desired.
Notes
- Wine substitution: Replace wine with ½ cup broth plus 1 tablespoon lemon juice for acidity without alcohol.
- Mushroom varieties: Feel free to mix mushroom types—shiitake adds earthiness, oyster mushrooms add delicate texture, and rehydrated porcini add intense umami.
- Making it lighter: Use half-and-half instead of heavy cream and reduce butter to 1 tablespoon. The sauce won’t be as rich but still delicious.
- Gluten-free option: Use your favorite gluten-free pasta and ensure your broth is gluten-free.
- Adding protein: Stir in cooked, sliced chicken breast, sautéed shrimp, or crumbled Italian sausage when you add the pasta.
- Sauce consistency: The sauce will thicken as it cools. If reheating leftovers, add a splash of cream, milk, or pasta water to loosen it up.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: About 2 cups
- Calories: 635
- Sugar: 5g
- Sodium: 620mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 105mg