Creamy Mushroom Pasta

Name: Creamy Mushroom Pasta
Total time: 20 min
Yield: 1 servings
Ingredients: 1 serving uncooked pasta (⅔ cup / 75 g / 2.6 oz) (suggestion: whole wheat linguine); 1 tablespoon unsalted butter; 2 garlic cloves, minced; 8 oz (230 g) white button mushroom, stems removed; 2 tablespoons dry white wine; ¼ cup (60 ml / 2 oz) heavy cream; ¼ cup (60 ml / 2 oz) low-sodium chicken bone broth; Salt to taste; ¼ cup (30 g / 1.1 oz) grated parmesan cheese; Freshly-ground black pepper; Chopped fresh parsley for garnishing

This creamy mushroom pasta recipe will satisfy your strongest Italian food cravings while providing epic flavor and a boost of nutrition.

20 min · serves 1

Ingredients

1 serving uncooked pasta (⅔ cup / 75 g / 2.6 oz) (suggestion: whole wheat linguine)
1 tablespoon unsalted butter
2 garlic cloves, minced
8 oz (230 g) white button mushroom, stems removed
2 tablespoons dry white wine
¼ cup (60 ml / 2 oz) heavy cream
¼ cup (60 ml / 2 oz) low-sodium chicken bone broth
Salt to taste
¼ cup (30 g / 1.1 oz) grated parmesan cheese
Freshly-ground black pepper
Chopped fresh parsley for garnishing

Steps

In a large pot, cook pasta in salted boiling water for 8–9 minutes or according to the package directions until al dente. Drain.
Meanwhile, in a large skillet, melt butter over medium-high heat. Stir in minced garlic and let it cook for about 30 seconds until fragrant.
Place mushrooms in the skillet, cup side up. Cook for 3–5 minutes or until mushrooms start shrinking, moving the mushrooms around with a spatula occasionally.
Add white wine; continue cooking to let the wine and mushroom juice evaporate (about 3 minutes).
Pour heavy cream and chicken bone broth into the skillet, and add a generous pinch of salt. Switch to medium heat and cook until the cooking liquid is slightly thickened, flipping the mushrooms a couple times.
Sprinkle Parmesan cheese over the mushrooms and gently stir until the cheese is melted. Taste and add more salt if desired.
Toss the cooked pasta into the skillet. Combine well with the mushroom mixture, then transfer to a serving plate.
Sprinkle with freshly ground black pepper and garnish with chopped parsley. Add more grated Parmesan cheese if desired. Enjoy!

More recipes with pasta, butter, garlic, mushrooms, wine, cream, broth or stock or parmesan

Adapted from “Creamy Mushroom Pasta” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

Ingredients

1 serving uncooked pasta (⅔ cup / 75 g / 2.6 oz) (suggestion: whole wheat linguine)

1 tablespoon unsalted butter

2 garlic cloves, minced

8 oz (230 g) white button mushroom, stems removed

2 tablespoons dry white wine

¼ cup (60 ml / 2 oz) heavy cream

¼ cup (60 ml / 2 oz) low-sodium chicken bone broth

Salt to taste

¼ cup (30 g / 1.1 oz) grated parmesan cheese

Freshly-ground black pepper

Chopped fresh parsley for garnishing

Steps

In a large pot, cook pasta in salted boiling water for 8–9 minutes or according to the package directions until al dente. Drain.

Meanwhile, in a large skillet, melt butter over medium-high heat. Stir in minced garlic and let it cook for about 30 seconds until fragrant.

Place mushrooms in the skillet, cup side up. Cook for 3–5 minutes or until mushrooms start shrinking, moving the mushrooms around with a spatula occasionally.

Add white wine; continue cooking to let the wine and mushroom juice evaporate (about 3 minutes).

Pour heavy cream and chicken bone broth into the skillet, and add a generous pinch of salt. Switch to medium heat and cook until the cooking liquid is slightly thickened, flipping the mushrooms a couple times.

Sprinkle Parmesan cheese over the mushrooms and gently stir until the cheese is melted. Taste and add more salt if desired.

Toss the cooked pasta into the skillet. Combine well with the mushroom mixture, then transfer to a serving plate.

Sprinkle with freshly ground black pepper and garnish with chopped parsley. Add more grated Parmesan cheese if desired. Enjoy!

Adapted from “Creamy Mushroom Pasta” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.