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Creamy garlic mushroom pasta with browned cremini mushrooms and Parmesan

Creamy Garlic Mushroom Pasta

Tender pasta tossed with browned mushrooms, garlic, Parmesan, and a silky cream sauce that comes together in one skillet.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Method

Ingredients
  

  • 12 ounces fettuccine or linguine
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 pound cremini mushrooms sliced
  • 1 small shallot finely chopped
  • 3 garlic cloves minced
  • 1 teaspoon fresh thyme leaves
  • 1/2 cup low-sodium vegetable broth
  • 3/4 cup heavy cream
  • 3/4 cup finely grated Parmesan cheese
  • 1 teaspoon lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped parsley

Method
 

  1. Bring a large pot of salted water to a boil. Cook the pasta until just al dente according to the package directions. Reserve 1 cup of pasta water, then drain.
  2. While the pasta cooks, heat the butter and olive oil in a wide skillet over medium-high heat. Add the mushrooms in a single layer, working in batches if needed. Cook without stirring for 3 minutes, then toss and cook until browned and their liquid has evaporated, 5 to 7 minutes.
  3. Add the shallot and cook for 2 minutes. Stir in the garlic and thyme for 30 seconds. Pour in the vegetable broth and scrape up the browned bits.
  4. Lower the heat to medium-low. Stir in the cream and simmer gently for 2 to 3 minutes; do not let it boil hard. Add Parmesan a handful at a time, stirring until smooth. Season with lemon juice, salt, and pepper.
  5. Add the drained pasta and toss to coat. Loosen the sauce with reserved pasta water, a few tablespoons at a time, until glossy. Stir in parsley and serve with extra Parmesan.