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.
Servings: 4
Calories: 1014kcal
Ingredients
- 4-5 tablespoons olive oil, extra virgin
- 4 tablespoons salted sweet cream butter
- 1 cup sweet yellow onion, finely chopped
- 2 tablespoons minced garlic
- 16 ounces mushrooms, sliced bottom
- 1 ½ teaspoons kosher salt
- 1 teaspoon fresh cracked black pepper
- 2 cups chicken broth
- 2 cups heavy cream
- 1 cup shredded parmesan cheese
- 2 tablespoons shredded parmesan cheese, for garnish
- 8 ounces fettuccine, cooked according to package directions
- 2 teaspoons chopped flat parsley, optional garnish
Instructions
- Add the butter and 4 tablespoons extra virgin olive oil to a 10 to 12-inch nonstick skillet over medium-high heat and allow the butter to melt.
- Add the chopped onions to the skillet and saute for 5 to 6 minutes, stirring often, until the onions are opaque.
- Add the garlic and cook for another minute, stirring constantly to keep the garlic from browning too quickly.
- Add the sliced mushrooms and continue to stir often for another 5-7 minutes until the mushrooms cook down and begin to brown. If needed, add an additional tablespoon of olive oil.
- Add the kosher salt and cracked pepper to the mushrooms and cook for 1 minute.
- Add the chicken broth. Allow the sauce to simmer for 2 to 3 minutes, stirring occasionally.
- Add the heavy cream. Lower the heat to medium-low. Allow the sauce to simmer for 8 to 10 minutes. Stir often to keep the cream from scorching.
- Just before you are ready to serve, remove the pan from the heat and stir in the 1 cup of parmesan cheese. Stir constantly until the cheese is completely melted.
- Add the cooked fettuccine to the pan and toss to coat the noodles completely. Sprinkle the 2 tablespoons of parmesan cheese and the chopped parsley. Serve while hot.
Notes
- High-quality ingredients make all the difference in this fresh dish; try to use the best quality you can find, especially the parmesan cheese.
- Stir constantly to make sure the garlic doesn’t burn in the pan.
- Al dente is the ideal consistency for pasta. The pasta will be tender and will still have a slightly firm texture when you bite into it.
Nutrition
Calories: 1014kcal | Carbohydrates: 56g | Protein: 25g | Fat: 79g | Saturated Fat: 42g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Trans Fat: 0.5g | Cholesterol: 238mg | Sodium: 1933mg | Potassium: 758mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2382IU | Vitamin C: 6mg | Calcium: 371mg | Iron: 2mg