Garlic Mushroom Pasta
Deeply browned mushrooms in garlicky thyme butter and a swirl of cream over fettuccine, earthy comfort in 25 minutes.
Ingredients (serves 4)
- 12 oz fettuccine
- 1 lb mushrooms
- 4 tbsp butter
- 5 cloves garlic
- 2 sprigs thyme
- 3/4 cup heavy cream
- 3/4 cup grated parmesan
- 2 tbsp olive oil
- 1/4 cup parsley
Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.
Save this recipeInstructions
- 1
Boil the fettuccine in salted water until al dente, reserving 1 cup pasta water before draining.
- 2
Slice the mushrooms. Heat the olive oil and half the butter in a 12-inch skillet over medium-high and cook them undisturbed in a single layer until deeply browned, about 5 minutes, then stir and cook 3 more.
- 3
Add the remaining butter, minced garlic, and thyme leaves and cook 1 minute until fragrant.
- 4
Pour in the cream, simmer 2 minutes, then stir in the parmesan.
- 5
Toss in the fettuccine with pasta water until glossy, season with salt and pepper, and finish with parsley.
