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Creamy Garlic Mushroom Pasta: A Decadent Vegetarian Delight

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Indulge in this creamy garlic mushroom pasta that combines rich flavors and comforting textures. Perfect for a quick weeknight dinner or a special gathering with friends.

Ingredients

Scale
  • 8 oz (225 g) fettuccine or pasta of your choice
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 16 oz (450 g) fresh mushrooms, sliced (cremini or button mushrooms work well)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional, adjust to taste)
  • 1 cup (240 ml) vegetable broth or chicken broth
  • 1 cup (240 ml) heavy cream
  • ½ cup (50 g) grated Parmesan cheese, plus extra for serving
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Start by cooking the fettuccine: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking. Drain and set aside, reserving about ½ cup of pasta water for later use.
  2. In a large skillet, heat the olive oil and butter over medium heat. Once the butter is melted and starts to bubble, add the finely chopped onion. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant, stirring occasionally to prevent burning.
  3. Add the minced garlic to the skillet. Cook for an additional 1-2 minutes until the garlic is fragrant and lightly golden. Be careful not to let it burn, as burnt garlic can impart a bitter flavor.
  4. Next, add the sliced mushrooms to the skillet. Cook for about 5-7 minutes, stirring frequently, until the mushrooms are golden brown and their moisture has evaporated. This step is crucial for developing the mushrooms' flavor and texture.
  5. Sprinkle in the dried thyme, oregano, and red pepper flakes (if using). Stir well to coat the mushrooms with the herbs and cook for another minute to release their aromas.
  6. Pour in the vegetable or chicken broth, scraping the bottom of the skillet to deglaze and incorporate the flavorful bits. Bring the mixture to a simmer and let it cook for 2-3 minutes, allowing the broth to reduce slightly.
  7. Lower the heat and pour in the heavy cream, stirring to combine. Allow the sauce to simmer gently for 3-4 minutes until it thickens slightly. If the sauce becomes too thick, stir in a bit of the reserved pasta water to reach your desired consistency.
  8. Finally, add the grated Parmesan cheese and stir until melted and well incorporated. Season with salt and black pepper to taste. You want the sauce to be well-seasoned, as it will flavor the entire dish.
  9. Combine the cooked pasta with the creamy mushroom sauce in the skillet. Toss to coat the pasta evenly, ensuring every strand is enveloped in that luscious sauce. Remove from heat.
  10. Serve immediately, garnishing with fresh parsley and extra Parmesan cheese if desired. Enjoy your creamy garlic mushroom pasta warm, and prepare for compliments!

Nutrition

Keywords: Don't skip the deglazing step! Use a high-quality heavy cream for the best results. Avoid overcooking the mushrooms to keep them golden brown and tender. For a lighter option, substitute half-and-half or coconut cream for the heavy cream.

Find it online: https://homebitesia.com/creamy-garlic-mushroom-pasta-a-decadent-vegetarian-delight/