Indulgent Creamy Mushroom Pasta with White Wine Sauce
This creamy mushroom pasta with white wine sauce combines shiitake, cremini, and oyster mushrooms for an elegant dish ready in under 30 minutes.
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Servings: 4 servings
Calories: 600kcal
Equipment
- Large pot
- Skillet
- Wooden spoon
- Measuring cups
- colander
Ingredients
For the Pasta
- 10 ounces Fresh pappardelle or fettuccine Choose for the best texture
For the Sauce
- 2 tablespoons Olive oil For sautéing
- 4 cloves Garlic Minced, for flavor
- 8 ounces Shiitake mushrooms Can substitute with button mushrooms
- 8 ounces Cremini mushrooms Can substitute with portobello mushrooms
- 8 ounces Oyster mushrooms Can substitute with white or brown mushrooms
- ½ cup White wine Chardonnay or Sauvignon Blanc recommended
- 1 teaspoon Thyme Fresh thyme preferred
- to taste Salt For seasoning
- to taste Pepper For seasoning
- 1 cup Heavy cream Can use half-and-half for lighter version
- 1 cup Parmesan cheese Freshly grated for best flavor
Instructions
Cooking Instructions
- Begin by bringing a large pot of salted water to a roaring boil. Add fresh pasta and cook until al dente, about 4-6 minutes. Reserve one cup of the pasta water, then drain.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds. Next, add sliced shiitake, cremini, and oyster mushrooms, and cook for about 5-7 minutes until they are tender and browned.
- Once the mushrooms are ready, season with salt, pepper, and thyme. Pour in white wine, scraping the bottom of the pan, and let it simmer for 1-2 minutes until slightly reduced.
- Lower the heat and stir in heavy cream. Cook for another 2-3 minutes until the sauce thickens, then add Parmesan cheese and whisk until melted.
- Toss the drained pasta into the skillet, mixing until every strand is coated. If too thick, add reserved pasta water gradually until desired consistency is reached.
- Serve warm in bowls, garnishing with additional grated Parmesan and fresh thyme.
Notes
Store leftovers in an airtight container for up to 3 days, reheating gently on the stovetop. Can freeze portions for up to 2 months.
Nutrition
Serving: 1bowl | Calories: 600kcal | Carbohydrates: 65g | Protein: 15g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 70mg | Sodium: 500mg | Potassium: 400mg | Fiber: 4g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 4mg | Calcium: 200mg | Iron: 2mg