A rich pasta dish with tender mushrooms, creamy sauce, and fresh herbs prepared seamlessly in one pot.
# What you need:
→ Pasta & Dairy
01 - 12 ounces fettuccine or linguine, uncooked
02 - 3/4 cup plus 2 tablespoons heavy cream
03 - 1/2 cup grated Parmesan cheese
04 - 2 tablespoons unsalted butter
→ Vegetables
05 - 14 ounces mixed mushrooms (cremini, button, shiitake), sliced
06 - 1 medium yellow onion, finely chopped
07 - 3 cloves garlic, minced
08 - 2 tablespoons fresh parsley, chopped
→ Liquids
09 - 3 cups vegetable broth
10 - 1/3 cup plus 1 tablespoon dry white wine (optional)
→ Seasonings
11 - 1/2 teaspoon sea salt, or to taste
12 - 1/4 teaspoon black pepper, or to taste
13 - 1/2 teaspoon dried thyme or Italian herbs
14 - Pinch of red pepper flakes (optional)
# How to make it:
01 - Melt butter in a large deep skillet or Dutch oven over medium heat. Add chopped onions and cook for 2 to 3 minutes until softened.
02 - Incorporate minced garlic and cook for 30 seconds until fragrant.
03 - Add sliced mushrooms and sauté for 4 to 5 minutes until they release moisture and begin to brown.
04 - Pour in white wine if using, and cook for 2 minutes to allow slight reduction.
05 - Add uncooked pasta, vegetable broth, heavy cream, salt, pepper, dried thyme, and red pepper flakes. Stir thoroughly and bring to a gentle boil.
06 - Reduce heat to medium-low and simmer uncovered for 10 to 12 minutes, stirring occasionally, until pasta is al dente and sauce is creamy. Add a splash of broth if needed.
07 - Stir in Parmesan cheese and chopped parsley. Adjust seasoning to taste and serve immediately, garnished with additional parsley and Parmesan if desired.
