An easy pasta tossed in a creamy parmesan mushroom sauce!
Mushrooms are one of my favourite foods and this creamy pasta is one of the most perfect ways to enjoy them! This dish is super easy to make! You simply cook the mushrooms and onions and add some garlic and thyme before making the sauce with broth, cream and plenty of parmesan cheese! When the mushroom sauce is ready, toss it with some cooked pasta and enjoy!
Creamy Mushroom Pasta
Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 4
An easy pasta tossed in a creamy parmesan mushroom sauce!
ingredients
- 1 pound pasta (gluten-free for gluten-free)
- 2 tablespoons butter
- 1 small onion, diced
- 1 pound mushrooms, sliced or chopped
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped (or 1/2 teaspoon dried thyme)
- 1/4 cup dry white wine (or broth)
- 1 cup chicken broth (link) (or vegetable broth (link))
- 1 cup heavy/whipping cream
- 1/2 cup parmigiano reggiano (parmesan), grated
- salt and pepper to taste
directions
- Start cooking the pasta as directed on the package.
- Meanwhile, melt the butter in a large pan over medium heat, add the mushrooms and onion and cook until tender, about 10 minutes.
- Add the garlic and thyme and cook until fragrant, about a minute.
- Add the wine and deglaze the pan by scraping any brown bits up off of the bottom of the pan and the wine sizzles with a wooden spoon.
- Add the broth and cream, bring to a boil, reduce the heat and simmer for a few minutes.
- Add the cream and cheese, mix and let the cheese melt into the sauce.
- Add the pasta and toss before enjoying. (Optionally add some of the water that the pasta was cooked in to get the sauce to the desired consistency.)
Option: Add 1 tablespoon white miso paste, at the end, mix into the sauce.
Nutrition Facts: Calories 493, Fat 34g (Saturated 20g, Trans 0.5g), Cholesterol 95mg, Sodium 259mg, Carbs 93g (Fiber 5g, Sugars 7g), Protein 26g
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