Tuscan Mushroom Pasta
Tuscan Mushroom Pasta is a creamy, savory dish that embodies the essence of Italian comfort food, combining earthy mushrooms and lush cream with al dente pasta for a delightful meal.
Ingrédients
Pasta and Base Ingredients
- 8 oz pasta (such as spaghetti or fettuccine)
- 2 cups mushrooms, sliced (cremini or button)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Start by gathering all your ingredients. Clean and slice the mushrooms, mince the garlic, and measure out your cream and cheese.
Cooking Base
- In a large skillet, heat the olive oil over medium heat. When the oil shimmers, add the sliced mushrooms. Sauté them for about 5-7 minutes until they are golden brown and their liquid has evaporated.
- Once the mushrooms are cooked perfectly, add the minced garlic. Stir it into the mixture and let it sauté for another minute until fragrant.
Pasta Preparation
- While the mushrooms and garlic are cooking, bring a pot of salted water to a boil. Add the pasta and cook it according to the package instructions until it’s al dente.
- Once the pasta is ready, drain it but reserve 1/2 cup of the pasta water.
Making the Sauce
- Pour the heavy cream into the skillet with the mushrooms and garlic. Stir everything together and bring the mixture to a gentle simmer.
- Gradually mix in the grated Parmesan cheese. Stir until it melts and blends into a smooth sauce.
Final Assembly
- Add the cooked pasta to the skillet, tossing to coat it in the creamy mushroom sauce.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh chopped parsley.
Notes
For a gluten-free option, swap regular pasta with gluten-free varieties. For vegan diets, use cashew or coconut cream and nutritional yeast instead of Parmesan cheese.