Description
A rich and creamy mushroom pasta dish that’s easy to make and deliciously satisfying.
Ingredients
Scale
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 16 ounces cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil and cook 12 ounces penne pasta until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
- Heat 2 tablespoons olive oil and 3 tablespoons unsalted butter in a large skillet over medium heat.
- Add 16 ounces sliced cremini mushrooms in a single layer. Cook undisturbed for 4–5 minutes, then stir and continue cooking until mushrooms are golden brown and tender.
- Add 4 cloves minced garlic and cook for 30 seconds until fragrant.
- Pour in 1 1/2 cups heavy cream and bring to a gentle simmer. Cook for 3–4 minutes until slightly thickened.
- Stir in 1 cup freshly grated Parmesan cheese until fully melted and smooth.
- Add the drained pasta to the skillet and toss to coat evenly. Add small splashes of reserved pasta water as needed to loosen the sauce.
- Stir in 1 teaspoon salt and 1/2 teaspoon black pepper.
- Remove from heat and sprinkle with 2 tablespoons chopped fresh parsley before serving.
Notes
- For a vegetarian version, ensure the Parmesan cheese is vegetarian-friendly.
- This dish is best served immediately for optimal creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 620
- Sugar: 2g
- Sodium: 650mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg