Ingredients
Scale
- 8 oz fettuccine or penne pasta
- 2 cups fresh cremini or button mushrooms, sliced
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 cup low-sodium vegetable broth
- ½ cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp chopped fresh parsley
Instructions
- 1. Cook the Pasta: Boil salted water in a large pot and cook the pasta according to package instructions until al dente. Drain and set aside.
- 2. Sauté Aromatics: In a skillet over medium heat, heat olive oil. Add chopped onion and minced garlic, sautéing until golden brown (3-4 minutes).
- 3. Add Mushrooms: Stir in sliced mushrooms and cook until softened (5-7 minutes).
- 4. Create the Sauce: Pour in heavy cream and vegetable broth; bring to a gentle simmer while stirring frequently for about 5 minutes until slightly thickened.
- 5. Combine: Fold in cooked pasta, ensuring every piece is coated in the creamy sauce. Allow to heat together for an additional minute.
- 6. Garnish & Serve: Sprinkle with grated Parmesan cheese and chopped parsley before serving warm.
Notes
- Swap out mushrooms for spinach or add garlic powder for extra flavor.
- For a dairy-free version, use coconut milk or cashew cream instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 540
- Sugar: 3g
- Sodium: 450mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 96mg