Ingredients
Scale
- For the Pasta:
- 12 oz fettuccine or penne pasta
- Salt (for pasta water)
- For the Sauce:
- 2 tablespoons olive oil
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 16 oz mushrooms (sliced; cremini or button)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 teaspoon dried thyme (or fresh thyme, if available)
- For Garnish:
- Fresh parsley (chopped)
- Extra Parmesan cheese (optional)
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the Mushrooms: Stir in the sliced mushrooms and cook for 5-7 minutes, until they release their moisture and become tender. Season with salt, pepper, and thyme.
- Make the Sauce: Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and creamy. Adjust seasoning if necessary.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing to coat. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
- Serve: Plate the pasta and garnish with chopped parsley and extra Parmesan cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 450 kcal
- Fat: 24g
- Carbohydrates: 46g
- Protein: 12g