Description
A creamy and flavorful pasta dish featuring garlic and mushrooms, perfect for a comforting meal.
Ingredients
Scale
- 8 ounces fettuccine or spaghetti
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced (such as cremini or button)
- 1 teaspoon dried thyme
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the fettuccine or spaghetti according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender.
- Stir in the dried thyme, then pour in the heavy cream. Bring the mixture to a gentle simmer and let it cook for about 3-4 minutes, allowing it to thicken slightly.
- Add the grated Parmesan cheese to the sauce, stirring until melted and well combined. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
- Season the sauce with salt and pepper to taste. Add the cooked pasta to the skillet, tossing to coat the noodles evenly with the sauce.
- Serve immediately, garnished with chopped fresh parsley.
Notes
- For a lighter version, substitute half of the heavy cream with low-fat milk or use a plant-based cream alternative.
- Add cooked chicken or shrimp for extra protein, or toss in some spinach or peas for added vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg