Mushroom Pasta: 6 Irresistible Ways to Enjoy This Comfort Dish

A simple Creamy Mushroom Pasta dish made with cremini and white button mushrooms, garlic, beef broth, heavy cream, and a few fresh herbs and spices.

Scale

Cook Mode Prevent your screen from going dark

Melt the butter and heat the olive oil in the skillet over medium high heat. Add the mushrooms and sauté until golden brown. Reduce the heat to low and add the garlic cooking for a minute while stirring constantly. Plate the mushrooms and garlic.
Add the beef broth, scraping the bottom of the skillet to loosen any brown bits from the mushrooms. Add the cream, fresh thyme, onion powder, salt, and pepper. Bring to a gentle boil, then simmer for about 12-15 minutes or until reduced by almost half.
Meanwhile, bring a large pot of water to a boil. Cook the fettuccine pasta slightly al dente according to package directions. Reserve 1/2 cup of pasta water and drain well.
Once the sauce has simmered down, turn the heat down as low as it will go. Slowly add the Parmesan cheese and stir until it is melted.
Add the cooked pasta and mushrooms to the skillet and toss to coat. If the sauce is too thick, use 1 tablespoon at a time of the reserved pasta water to thin the sauce.
Stir over low heat until warmed through. If desired, top with chopped fresh parsley and season with salt and pepper to taste. Serve promptly.