Ingredients
Scale
- 8 oz fettuccine or penne pasta
- 2 cups fresh mushrooms (cremini and button), sliced
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Boil the Pasta: In a large pot, bring salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain and set aside.
- Sauté Garlic and Mushrooms: In a skillet over medium heat, add olive oil. Once hot, sauté minced garlic and sliced mushrooms until golden brown.
- Add Heavy Cream: Pour in heavy cream while stirring continuously. Let it simmer for 3-5 minutes until slightly thickened.
- Mix in Parmesan: Stir in grated Parmesan until melted and smooth, creating a creamy sauce.
- Toss with Pasta: Add the cooked pasta to the skillet, tossing until well coated with the sauce.
- Season & Serve: Season with salt and pepper. Garnish with chopped parsley before serving hot.
Notes
- You can add spinach or zucchini for extra nutrition.
- Leftovers can be stored in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 560
- Sugar: 2g
- Sodium: 420mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 90mg