Mushroom Pasta
Here's an easy mushroom pasta recipe that you and your family will love! This creamy mushroom pasta is actually made without cream. The pasta is loaded with an umami taste and velvety parmesan sauce.
Equipment
- a large pot (for cooking the pasta)
- a colander
Ingredients
- 8 oz dried fettuccine , (or linguine or tagliatelle)
- 16 oz cremini mushrooms
- 4 tablespoons unsalted butter
- ¾ cup diced yellow onion
- 6 garlic cloves, (minced)
- ¼ cup dry white wine
- ¼ teaspoon dried thyme
- 1 teaspoon fresh lemon juice
- zest from one lemon
- ½ cup freshly grated parmesan cheese, (add more for serving)
Instructions
- In a large pot, bring water to a boil and season with salt. Cook the pasta until al dente, according to the product packaging. Drain the pasta in a colander and reserve at least ½ cup of pasta water for the sauce.
- Melt 2 tablespoons of butter in a large skillet. Add onion, mushrooms, a pinch of salt, and a pinch of black pepper. Cook until browned for 8-10 minutes over medium-high heat. Stir often.
- Add garlic and thyme. Stir until fragrant.
- Add the white wine and gently scrape the browned bits from the bottom of the pan with a spatula. Simmer until the wine is almost gone.
- Add 2 tablespoons of butter, cooked pasta, ½ cup of pasta water, lemon zest, lemon juice, and parmesan cheese. Reduce the heat to medium-low. Toss well to make sure that pasta is fully coated.
- Taste and adjust the seasoning with salt, black pepper, more cheese, or lemon juice if needed.
Notes
How to salt the pasta water. You can add 2 tablespoons of kosher salt for every 4 quarts of water (16 cups).
Lemon. Use lemon juice sparingly to avoid extremely acidic pasta.
Do not throw away pasta water. Keep some for cooking the sauce and some for reheating the leftovers.
Add more seasoning. You can use any of your favorite spices, such as Italian seasoning, oregano, or rosemary. For extra heat, add some red chili pepper flakes.
Storage.
- Let the pasta cools down to room temperature before refrigerating.
- Transfer the leftover to an airtight container.
- Store the leftover for 3-5 days in the fridge or 3 months in the freezer.
Nutrition
Calories: 427kcalCarbohydrates: 52gProtein: 15gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 89mgSodium: 242mgPotassium: 747mgFiber: 3gSugar: 5gVitamin A: 497IUVitamin C: 4mgCalcium: 172mgIron: 2mg
Tried this recipe?Let us know how it was!