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Creamy Mushroom Pasta

Yields4 ServingsPrep Time5 minsCook Time20 minsTotal Time25 mins

Tagliatelle tossed with deeply browned mushrooms, shallot, garlic, thyme, cream, and parmesan. Serves 4.

Creamy mushroom pasta with parmesan in a white bowl

Mushrooms

 1 ½ lbs mixed mushrooms, sliced (680g)
 2 tbsp butter
 1 tbsp olive oil
 1 shallot, minced
 3 garlic, minced
 1 tsp fresh thyme leaves

Sauce and Pasta

 12 oz tagliatelle or fettuccine (340g)
 ¾ cup heavy cream
 ½ cup grated parmesan
 1 tsp salt
 1 tbsp lemon juice (optional)
1

Cook the pasta. Cook the pasta in salted water until al dente. Reserve 1 cup of pasta water.

2

Brown the mushrooms. Heat the butter and oil over medium-high heat. Cook the mushrooms in batches without stirring too often until deeply golden.

3

Add aromatics. Add the shallot, garlic, and thyme and cook 2 minutes.

4

Make the sauce. Pour in the cream and simmer 3 minutes. Stir in the parmesan and salt.

5

Toss. Add the pasta and a splash of pasta water and toss until glossy. Finish with lemon juice and extra parmesan.

Nutrition Facts

4 servings

Serving size

1 plate

Amount per serving
Calories635
% Daily Value *
Total Fat 30g39%

Saturated Fat 17g85%
Trans Fat 1g
Cholesterol 90mg30%
Sodium 775mg34%
Total Carbohydrate 70g26%

Dietary Fiber 4g15%
Total Sugars 5g
Protein 22g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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