Description
A delightful pasta dish featuring a creamy sauce with sautéed mushrooms and onions, perfect for cozy evenings.
Ingredients
Scale
- 8 oz pasta (fettuccine, penne, or gluten-free)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced (button or cremini)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta according to package instructions in salted water until al dente. Drain and set aside, reserving a little pasta water.
- In a large skillet, heat the olive oil over medium heat. Add chopped onions and minced garlic, sautéing until fragrant and golden (about 3-4 minutes).
- Add the sliced mushrooms to the skillet, cooking until browned and tender (about 5-7 minutes).
- Stir in the heavy cream and bring to a gentle simmer.
- Add the cooked pasta, grated Parmesan, salt, and pepper, tossing until well combined. If the sauce is thick, incorporate reserved pasta water to reach desired consistency.
- Cook for an additional 2-3 minutes, letting the flavors meld. Sprinkle fresh parsley on top before serving.
Notes
Store leftovers in an airtight container for up to three days in the fridge or freeze for up to three months.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg