Mushroom Pasta in Creamy parmesan sauce
Mushroom Pasta in a creamy parmesan based sauce and caramelized mushroom just the right fit to satisfy the pasta craving.
Servings 4 servings
Calories 588kcal
Ingredients
- 250 grams Pasta we used spaghetti
- 300 grams button mushroom or Baby Bella mushrooms
- 1 tablespoon olive oil
- 1.5 tablespoon butter
- 1 tablespoon Garlic minced
- ¼ cup white wine (ref note 1)
- 1 cup Heavy Cream
- 1 cup Shredded Parmesan
- ½ teaspoon Dijon Mustard
- 1 teaspoon Italian seasoning
- Salt pepper and for seasoning
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Darin pasta (reserve some of the pasta water to be used later if needed).
- Heat oil in a skillet. Add sliced mushrooms in a single layer. Let it cook undisturbed for 3-4 minutes. Then turn and cook until both the sides are nicely browned. Remove from the skillet and keep aside.
- To the same skillet add butter and olive oil, when it melts add minced garlic. Cook for 30 seconds until it is fragrant and doesn't smell raw.
- Add wine and let it cook. The wine needs to be reduced to almost half the quantity.
- Lower the flame add heavy cream, Italian seasoning, dijon mustard, salt, pepper, and shredded parmesan. Mix well.
- Toss in the cooked pasta, roasted mushrooms. Toss everything well. Reduce the heat and keep stirring occasionally for 2-3 minutes for the sauce to thicken and coat the pasta well.
- If the sauce feels thick, then add 1/3 cup reserved pasta water and toss well.
- Serve with a sprinkle of parsley and more shredded parmesan.
Notes
- You can substitute white wine with some chicken or vegetable stock.
Nutrition
Serving: 1serving | Calories: 588kcal | Carbohydrates: 50g | Protein: 19g | Fat: 34g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 473mg | Potassium: 228mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1202IU | Vitamin C: 1mg | Calcium: 354mg | Iron: 1mg