Silky pasta tossed with mushrooms, garlic, and cream, finished with Parmesan and parsley for comfort in every bite.
# Ingredient List:
→ Pasta
01 - 12 ounces fettuccine or spaghetti
→ Vegetables
02 - 14 ounces assorted fresh mushrooms, sliced (such as cremini, button, or shiitake)
03 - 4 cloves garlic, finely minced
04 - 1 small yellow onion, finely chopped
05 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)
→ Dairy & Liquids
06 - 2 tablespoons unsalted butter
07 - 2 tablespoons olive oil
08 - 3/4 cup plus 2 tablespoons heavy cream
09 - 1/2 cup grated Parmesan cheese
10 - 1/4 cup dry white wine (optional)
→ Seasonings
11 - 1/2 teaspoon salt, plus more for pasta water
12 - 1/4 teaspoon freshly ground black pepper
13 - Pinch red pepper flakes (optional)
# Steps:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain and set pasta aside.
02 - Heat olive oil and butter together in a large skillet over medium heat. Add the chopped onions and cook for 2 to 3 minutes until translucent.
03 - Add the minced garlic to the skillet and sauté for 30 seconds until aromatic.
04 - Add the sliced mushrooms to the skillet. Sauté for 6 to 8 minutes, stirring occasionally, until browned and tender.
05 - Pour in the white wine if using, and let it simmer for 1 to 2 minutes until nearly evaporated.
06 - Reduce heat to low. Stir in heavy cream, salt, black pepper, and red pepper flakes. Let the sauce simmer gently for 2 to 3 minutes.
07 - Add the cooked pasta to the skillet, tossing to combine. Gradually add some reserved pasta water as needed to achieve desired sauce consistency.
08 - Stir in grated Parmesan cheese and chopped parsley. Adjust seasoning as needed. Serve immediately, garnished with extra parsley and more Parmesan if desired.
