Ingredients
Equipment
Method
How to Make Creamy Mushroom Vegetarian Pasta
- Heat olive oil in a large skillet over medium-high heat. Add mushrooms, stirring occasionally until golden brown, about 6–8 minutes.
- Stir in minced garlic and chopped shallots, cooking gently until shallots turn translucent, about 2 minutes.
- Pour heavy cream and vegetable broth into the pan, whisking constantly until silky smooth, then simmer for about 3 minutes.
- Reduce heat to low, simmer the sauce until thickened, about 5 minutes, stirring occasionally.
- Meanwhile, bring a large pot of salted water to a boil. Cook fettuccine until al dente, about 10-12 minutes.
- Drain pasta, toss it into the creamy mushroom sauce off heat, folding in freshly grated Parmesan until well coated.
- Optional: Sprinkle extra parsley and Parmesan for garnish.
Nutrition
Notes
For best results, use fresh cremini mushrooms and freshly grated Parmesan. Serve immediately for the best texture and flavor.
