Creamy Mushroom Pasta Recipe
By: Sharon Chen
Published: Sunday, September 30, 2018 - 6:51am

Ingredients




1 serving pasta (I used whole wheat linguine)
1 tablespoon unsalted butter
2 garlic cloves, minced
8 ounces white button mushroom, stems removed
2 tablespoons dry white wine
1/4 cup heavy cream
1/4 cup low-sodium chicken bone broth
Salt to taste
1/4 cup grated parmesan cheese
Freshly ground black pepper
Chopped fresh parsley for garnishing

Preparation

1 In a large pot, cook pasta in salted boiling water for 8-9 minutes according to the package directions or al dente. Drain. 2 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. 3 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. 4 Add white wine; continue cooking to let the wine and mushroom juice evaporate, about 3 minutes. 5 Pour heavy cream and chicken bone broth into the skillet, 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. 6 Spread parmesan cheese over the mushrooms and gently stir until the cheese is melted. Taste and add more salt if desired. 7 Toss the cooked pasta into the skillet. Combine well with the mushroom mixture, then transfer to a serving plate. 8 Sprinkle with freshly ground black pepper and garnish with chopped parsley. Add more grated parmesan cheese if desired. Enjoy!

About

What’s better than a bowl of pasta topped with a creamy, savory, mushroom-garlic sauce? Not much. This creamy mushroom pasta recipe will satisfy your strongest Italian food cravings while providing epic flavor and a boost of nutrition. Best of all, it’s ready in twenty minutes, making it a perfect weeknight dinner.