Creamy Mushroom Pasta
This creamy mushroom pasta recipe will satisfy your strongest Italian food cravings while providing epic flavor and a boost of nutrition. Best of all, it's ready in twenty minutes, making it a perfect weeknight dinner. Originally posted to Foodista by user Sharon Chen. Foodista recipes are released under a CC-BY license.
Source and licence
"Creamy Mushroom Pasta" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Creamy_Mushroom_Pasta, revision 4610374), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Creamy_Mushroom_Pasta&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4610374
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 serving uncooked pasta (⅔ cup / 75 g / 2.6 oz) (suggestion: whole wheat linguine)
- 1 tablespoon unsalted butter
- 2 garlic cloves, minced
- 8 oz (230 g) white button mushroom, stems removed
- 2 tablespoons dry white wine
- ¼ cup (60 ml / 2 oz) heavy cream
- ¼ cup (60 ml / 2 oz) low-sodium chicken bone broth
- Salt to taste
- ¼ cup (30 g / 1.1 oz) grated parmesan cheese
- Freshly-ground black pepper
- Chopped fresh parsley for garnishing
Method
- In a large pot, cook pasta in salted boiling water for 8–9 minutes or according to the package directions until al dente. Drain.
- Meanwhile, in a large skillet, melt butter over medium-high heat. Stir in minced garlic and let it cook for about 30 seconds until fragrant.
- Place mushrooms in the skillet, cup side up. Cook for 3–5 minutes or until mushrooms start shrinking, moving the mushrooms around with a spatula occasionally.
- Add white wine; continue cooking to let the wine and mushroom juice evaporate (about 3 minutes).
- Pour heavy cream and chicken bone broth into the skillet, and add a generous pinch of salt. Switch to medium heat and cook until the cooking liquid is slightly thickened, flipping the mushrooms a couple times.
- Sprinkle Parmesan cheese over the mushrooms and gently stir until the cheese is melted. Taste and add more salt if desired.
- Toss the cooked pasta into the skillet. Combine well with the mushroom mixture, then transfer to a serving plate.
- Sprinkle with freshly ground black pepper and garnish with chopped parsley. Add more grated Parmesan cheese if desired. Enjoy!