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5
from 1 vote
Mushroom Cream Pasta
This creamy mushroom pasta features flavorful mushrooms in a parmesan cream sauce that will make your next pasta night out of this world.
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
Main Course
Cuisine:
American
Keyword:
Creamy Mushroom Pasta Recipe
Servings:
4
Calories:
698
kcal
Ingredients
16
ounces
cremini mushrooms,
baby Bella (cleaned gently with a damp paper towel and your preference of slice sizes)
4
tablespoons
butter
1
tablespoon
olive oil
3 to 4
cloves
garlic,
minced
1
teaspoon
dried thyme
¼
teaspoon
salt
¼
teaspoon
pepper
½
cup
milk
1
tablespoon
cornstarch
1
cup
heavy whipping cream
1
cup
fresh grated parmesan cheese,
divided into ¾ cup and ¼ cup
2
tablespoons
fresh parsley,
roughly chopped
⅛
teaspoon
red pepper flakes,
optional
fresh thyme,
several sprigs (optional)
fresh parsley chopped,
for garnish
8
ounces
linguine pasta
Instructions
In a large cast-iron skillet over medium heat, melt the butter and olive oil.
Add the sliced mushrooms and minced garlic and cook until tender and brown, about 15 minutes.
Sprinkle the dried thyme over the mushrooms and cook for about one minute stirring several times.
Season with salt and pepper.
Mix the cornstarch into the ½ cup of milk and pour into skillet with the mushrooms. Stir until thickened.
Add the heavy whipping cream, ¾ cup of grated parmesan cheese, chopped parsley, red pepper flakes and fresh sprigs of thyme.
Lower the heat to medium-low and stir until the cheese melts. Remove the woody sprigs of thyme.
Serve garnished with the extra grated cheese and parsley as garnish.
Nutrition
Calories:
698
kcal
|
Carbohydrates:
54
g
|
Protein:
22
g
|
Fat:
45
g
|
Saturated Fat:
26
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
13
g
|
Trans Fat:
0.5
g
|
Cholesterol:
118
mg
|
Sodium:
677
mg
|
Potassium:
788
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
1667
IU
|
Vitamin C:
4
mg
|
Calcium:
421
mg
|
Iron:
2
mg