Description
A delightful and easy recipe for creamy garlic butter mushroom pasta, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 8 oz fettuccine
- 2 cups mushrooms, sliced
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Cook the fettuccine in boiling salted water according to package instructions until al dente. Drain and set aside.
- Melt the butter in a large skillet over medium heat.
- Add the sliced mushrooms and cook undisturbed for 5-7 minutes until golden brown.
- Stir in the minced garlic and cook for an additional minute.
- Pour in the heavy cream and bring to a gentle simmer.
- Gradually add the grated Parmesan cheese, stirring until the sauce is smooth.
- Season with salt and pepper to taste.
- Toss the drained fettuccine into the skillet, coating with sauce. Add pasta water if needed.
- Serve hot, garnished with chopped parsley.
Notes
Make-ahead tips: Cook fettuccine and sauce separately and combine before serving. Customize with protein or vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 80mg