Creamy Mushroom Pasta
Golden-seared mushrooms in a garlicky parmesan cream, meaty satisfaction with zero meat.
Ingredients (serves 4)
- 8 oz pasta
- 1 lb mushrooms
- 4 cloves garlic
- 3 tbsp butter
- 1 cup heavy cream
- 0.75 cup grated parmesan
- 1 tsp dried thyme
- 2 tbsp olive oil
- fresh parsley
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Save this recipeInstructions
- 1
Boil the pasta in salted water until al dente, about 10 minutes. Reserve 1 cup pasta water and drain.
- 2
Meanwhile, slice the mushrooms and sear in the olive oil in a 12-inch skillet over medium-high heat, undisturbed at first, until deeply golden, 8 minutes.
- 3
Lower the heat, add the butter, minced garlic, and dried thyme, and cook 1 minute until fragrant.
- 4
Pour in the heavy cream and simmer 3 minutes until slightly thickened.
- 5
Off the heat, stir in the parmesan, then toss in the pasta, loosening with pasta water until the sauce coats every piece.
- 6
Season with salt and pepper, top with chopped parsley, and serve.
