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.
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!
Credit: Foodista