Ingredients
Scale
- 8 oz fettuccine or penne pasta
- 8 oz cremini or shiitake mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream (or half-and-half)
- ½ cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh parsley, chopped
Instructions
- Boil salted water in a large pot and cook the pasta according to package instructions until al dente (about 8-10 minutes). Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add sliced mushrooms and minced garlic; sauté until golden brown and fragrant.
- Pour in heavy cream as the mushrooms release their juices. Stir in Parmesan cheese until melted and well combined.
- Add the drained pasta to the skillet with the sauce. Toss gently to coat evenly.
- Remove from heat, sprinkle with chopped parsley, give it one last toss, and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 65mg