Ingredients
Scale
- 2 tbsp olive oil or butter
- 1 small onion, finely chopped
- 3–4 garlic cloves, minced
- 8 oz pasta (fettuccine, linguine, or penne)
- 12 oz mushrooms (cremini, baby bella, or button), sliced
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp chili flakes (optional)
- ½ cup vegetable or chicken broth
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tbsp fresh chopped parsley (optional)
Instructions
- Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
- Sauté onion in oil over medium heat until soft. Add garlic and cook 1 more minute.
- Add mushrooms, salt, pepper, and chili flakes. Cook until golden and moisture evaporates (6–8 mins).
- Pour in broth and simmer 2 mins. Add cream, bring to simmer, then stir in Parmesan.
- Toss in pasta and mix until coated. Use reserved pasta water as needed to loosen sauce.
- Top with parsley and extra Parmesan. Serve hot.
Notes
- Add spinach, peas, or grilled protein for variety.
- Swap cream with coconut cream for a vegan option.
- Use fresh parmesan for best melt and flavor.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 460
- Sugar: 4g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 50mg
Keywords: creamy mushroom pasta, vegetarian pasta recipe, quick mushroom dinner, pasta with cream sauce