Creamy Mushroom Pasta

Method

1. 01
   Step 1Cook the pasta

   Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve half a cup of pasta water before draining.

   Note

   Save some pasta water to adjust the sauce consistency later if needed

   PastaSalt
2. 02
   Step 2Sauté the garlic1 min

   Heat olive oil in a large pan over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.

   Note

   Don't let the garlic brown or it will become bitter

   Olive oilGarlic
3. 03
   Step 3Cook the mushrooms

   Add the sliced mushrooms to the pan. Cook, stirring occasionally, until they release their moisture and become golden brown.

   Note

   Don't crowd the pan—mushrooms need space to brown properly

   Mushroom
4. 04
   Step 4Deglaze with wine

   Pour in the white wine and let it simmer until reduced by half, scraping up any browned bits from the bottom of the pan.

   Note

   The wine adds depth and acidity to balance the richness of the cream

   White wine
5. 05
   Step 5Add the cream

   Pour in the cream and stir well. Let the sauce simmer gently until it thickens slightly.

   Note

   Keep the heat medium-low to prevent the cream from breaking

   Cream
6. 06
   Step 6Stir in Parmesan

   Add the grated Parmesan cheese and stir until melted and the sauce is creamy and smooth.

   Note

   Use freshly grated Parmesan for the best melting and flavor

   Parmesan
7. 07
   Step 7Toss and serve

   Add the drained pasta to the sauce and toss until well coated. Season with salt and black pepper to taste. If the sauce is too thick, add a splash of the reserved pasta water. Serve immediately with extra Parmesan on top.

   Note

   Toss the pasta in the pan rather than pouring sauce over—it coats every strand evenly

   PastaSaltBlack pepperParmesan