Creamy Mushroom Pasta
This creamy mushroom pasta is the best weeknight pasta dish! It reminds me of alfredo sauce but lighter and obviously filled with mushrooms.
Ingredients
- 8 ounces uncooked fettucine
- 2 tablespoons olive oil
- ½ small onion (finely diced)
- 2 cloves garlic (minced)
- 8 ounces button mushrooms (or cremini; thinly sliced)
- ½ cup dry white wine
- ½ cup low-sodium chicken broth
- ¼ teaspoon Italian seasoning
- 1 cup heavy cream
- ½ cup parmesan cheese
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper (adjust to taste)
Instructions
- Bring a large pot of salted water to a boil (I use about ½ tablespoon of salt per quart of water). Cook the pasta according to the package instructions. Reserved ½ cup of the cooking water, drain, and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onions and cook for 4-5 minutes until softened. Add the garlic and cook for another 30 seconds.
- Add the sliced mushrooms and cook for 4-5 minutes until they soften and turn brown.
- Add the white wine, chicken stock, and Italian seasoning. Bring to a boil and let it bubble for 5-6 minutes until it reduces to about ⅓ of its original amount.
- Stir in the heavy cream and bring to a simmer. Turn off the heat and stir in the parmesan cheese and cooked pasta. Season with salt and pepper to taste. If the pasta is too thick or sticky, add some of the reserved pasta water to loosen it up. Enjoy!