Quick Mushroom Pasta with White Wine Sauce

This creamy pasta dish combines earthy mushrooms with a silky white wine sauce that comes together in just 20 minutes. The sauce clings perfectly to the pasta, creating a restaurant-quality meal with minimal effort.

Ingredients

• 8 oz fettuccine or linguine pasta
• 2 tablespoon olive oil
• 2 tablespoon butter
• 1 pound mushrooms (sliced (cremini, button, or a mix))
• 3 clove garlic (minced)
• 0.5 cup dry white wine
• 0.75 cup heavy cream
• 0.5 cup Parmesan cheese (grated, plus more for serving)
• 2 tablespoon fresh parsley (chopped)
• salt and black pepper (to taste)

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat olive oil and butter in a large skillet over medium-high heat.
3. Add sliced mushrooms and cook undisturbed for 2-3 minutes until they begin to brown. Stir and continue cooking for 3-4 minutes until golden.
4. Add minced garlic and cook for 30 seconds until fragrant.
5. Pour in white wine and simmer for 2 minutes, scraping up any browned bits from the pan.
6. Reduce heat to medium-low and stir in heavy cream. Simmer for 2-3 minutes until slightly thickened.
7. Add drained pasta to the sauce along with 1/4 cup of the reserved pasta water. Toss to coat.
8. Stir in Parmesan cheese until melted and sauce is creamy. Add more pasta water if needed to reach desired consistency.
9. Season with salt and pepper to taste. Garnish with chopped parsley and additional Parmesan cheese.
10. Serve immediately.

Notes