Creamy Mushroom Pasta
Pasta tossed with sautéed mushrooms in a rich cream sauce. The dish combines tender pasta, earthy mushrooms, and smooth sauce finished with fresh herbs and cheese.
Ingredients
Method
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente; drain and set aside.
While pasta cooks, heat olive oil and butter in a large skillet over medium-high heat.
Add sliced mushrooms and sauté for 5–7 minutes, stirring occasionally, until they release their liquid and begin to brown.
Stir in minced shallot and garlic, cooking for 1–2 minutes until fragrant.
Pour in vegetable broth and heavy cream, stirring to combine. Bring to a gentle simmer and cook for 2–3 minutes.
Remove from heat and stir in grated parmesan cheese until melted and smooth. Season with salt and pepper to taste.
Add cooked pasta to the skillet and toss gently to coat with the cream sauce.
Divide pasta among bowls, drizzle with fresh lemon juice, and garnish with chopped fresh parsley.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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