Creamy Mushroom Pasta {Best Ever!!!}
This Creamy Mushroom Pasta is a one pot wonder! It's an easy vegetarian dinner with the perfect parmesan cream sauce.
Servings: 6 servings
Calories: 482kcal
Ingredients
- 1 lb linguine pasta
- 2 tbsp butter
- 1 lb chopped mixed mushrooms I used cremini, button, oyster and shittake
- 2 shallots diced
- 4 cloves garlic minced
- 1 tsp fresh thyme finely chopped, optional
- 1/2 cup heavy cream
- 1/2 cup milk
- 3/4 cup grated parmesan cheese
- Salt & pepper to taste
- 2 tbsp fresh parsley finely chopped, optional garnish
Instructions
- Bring a large pot of salted water to a boil over high heat. Add pasta, cooking for 10 minutes until al dente then drain and set aside.
- Meanwhile, add butter to the same pot you cooked the pasta in. Add mushrooms and shallots, seasoning with salt & pepper and sauteeing for about 10 minutes until mushrooms have released juices. Stir in garlic and thyme, sauteeing another 30 seconds until fragrant.
- Add cream, milk, parmesan cheese and season with more salt and pepper, bringing to a boil. Add pasta and toss to combine.
- Garnish with parsley and serve with more parmesan cheese over top. Enjoy!
Notes
Serve this pasta with a side of garlic bread, a salad or steamed veggies.
Use any blend of mushrooms of your choice. I used cremini, button, oyster and shiitake!
Nutritional yeast is a great vegan substitute for parmesan cheese.
Store the leftovers in the fridge for up to 5 days. Reheat on the stovetop or in the microwave for 1-2 minutes.
Nutrition
Calories: 482kcal | Carbohydrates: 67g | Protein: 17g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 275mg | Potassium: 517mg | Fiber: 5g | Sugar: 6g | Vitamin A: 678IU | Vitamin C: 4mg | Calcium: 177mg | Iron: 2mg