Ingredients
- Pasta: 1 pound of your favorite pasta shape (penne, fettuccine, spaghetti, or shells work wonderfully) – Provides the base and texture of the dish.
- Mushrooms: 1 pound of mixed mushrooms (cremini, shiitake, oyster, or a combination) – Adds earthy flavor and meaty texture.
- Garlic: 6-8 cloves, minced – Essential for the signature garlicky aroma and taste.
- Shallots: 2 medium shallots, finely chopped – Offers a milder, sweeter onion flavor base.
- Vegetable Broth: 1 cup – Adds moisture and depth of flavor to the sauce.
- Heavy Cream: 1 cup – Creates the rich and creamy texture of the sauce.
- Parmesan Cheese: ½ cup, grated (plus extra for serving) – Provides salty, umami notes and enhances the creaminess. Ensure you use vegetarian Parmesan if needed.
- Dry White Wine: ½ cup (optional, but recommended) – Adds acidity and complexity to the sauce. Substitute with more vegetable broth if omitting.
- Fresh Thyme: 2 tablespoons, chopped – Lends a fragrant, herbaceous touch.
- Fresh Parsley: ¼ cup, chopped – Adds freshness and vibrant color.
- Olive Oil: 3 tablespoons – Used for sautéing and building flavor.
- Butter: 2 tablespoons (optional, but enhances richness) – Adds extra richness and buttery flavor.
- Salt and Black Pepper: To taste – Essential seasonings to balance and enhance flavors.
- Red Pepper Flakes: ¼ teaspoon (optional, for a touch of heat) – Adds a subtle kick.
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside.
- Prepare the Mushrooms: While the pasta is cooking, clean the mushrooms. If using mixed mushrooms, slice or chop them into bite-sized pieces. For larger mushrooms like shiitake, remove the tough stems.
- Sauté Aromatics: In a large skillet or Dutch oven, heat olive oil and butter (if using) over medium heat. Add the chopped shallots and cook until softened and translucent, about 3-4 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
- Cook the Mushrooms: Add the sliced mushrooms to the skillet. Increase the heat slightly to medium-high. Cook the mushrooms, stirring occasionally, until they release their moisture and then begin to brown and caramelize. This process usually takes about 8-10 minutes. Don’t overcrowd the pan; if necessary, cook the mushrooms in batches to ensure proper browning.
- Deglaze the Pan (Optional but Recommended): If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Let the wine simmer and reduce slightly for about 2-3 minutes, allowing the alcohol to cook off and intensifying the flavor.
- Add Broth and Cream: Pour in the vegetable broth and bring to a simmer. Let it simmer for a few minutes to reduce slightly. Then, stir in the heavy cream and bring the sauce back to a gentle simmer. Reduce the heat to low.
- Incorporate Parmesan and Thyme: Stir in the grated Parmesan cheese and chopped fresh thyme. Stir until the cheese is melted and the sauce is smooth and creamy. Season with salt and black pepper to taste.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the creamy mushroom sauce. Toss to coat the pasta evenly in the sauce. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
- Finish and Serve: Stir in the chopped fresh parsley. Taste and adjust seasoning if needed. Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired.
Nutrition
- Serving Size: one normal portion
- Calories: 550
- Fat: 35g
- Saturated Fat: 20g