Ingredients
Scale
- 8 oz pasta (such as fettuccine, penne, or spaghetti)
- 2 tablespoons olive oil
- 1 lb mixed mushrooms (such as cremini, shiitake, and button), sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley (for garnish, optional)
Instructions
- Cook the Pasta:
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Sauté the Mushrooms:
- In a large skillet, heat the olive oil over medium heat.
- Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
- Add the Onion and Garlic:
- Add the chopped onion to the skillet and cook until softened, about 3 minutes.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Prepare the Sauce:
- Pour in the vegetable broth and bring to a simmer, scraping any browned bits from the bottom of the skillet.
- Reduce the heat to low and stir in the heavy cream, dried thyme, and dried rosemary. Simmer for 5 minutes, allowing the sauce to thicken slightly.
- Stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Combine Everything:
- Add the cooked pasta to the skillet and toss to coat with the mushroom sauce, ensuring the pasta is well coated.
- Serve:
- Divide the pasta among serving plates and garnish with chopped fresh parsley if desired. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 500 kcal
- Fat: 25g
- Carbohydrates: 55g
- Protein: 15g