Creamy Mushroom Pasta
25 minServes 2
Tender fettuccine tossed with sautéed mushrooms in a silky cream sauce with white wine and garlic.
| prepBring a large pot of salted water to a boil for pasta | ||||||||
| 160 g fettuccine (or linguine) | Cook pasta 1 min under packet time | Toss in drained pasta, 1–2 min until coated | Add pasta water if needed, garnish & serve | |||||
| 30 g unsalted butter | Melt butter, heat oil over high heat | Add mushrooms, cook 4–5 min until golden | Add garlic, cook until golden | Deglaze with wine, simmer until evaporated | Add broth, cream, parmesan & seasoning | Simmer 2 min, stirring regularly | ||
| 1/2 tbsp olive oil | ||||||||
| 300 g mushrooms, sliced 1/3 cm thick (white, cremini/swiss brown) | ||||||||
| 2 garlic cloves, finely chopped | ||||||||
| 125 ml white wine, dry (or rosé, sub more broth) | ||||||||
| 125 ml chicken broth/stock, low sodium (or veg) | ||||||||
| 185 ml cream, heavy / thickened | ||||||||
| 30 g parmesan, finely grated | ||||||||
| 1/2 tsp salt and pepper, each | ||||||||
| Parsley, roughly chopped (optional) | ||||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.