Description
A rich and savory pasta dish featuring earthy mushrooms and a nutty brown butter sauce, perfect for a comforting meal.
Ingredients
Units
Scale
- 12 oz pasta (such as spaghetti, fettuccine, or pappardelle)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 8 oz mushrooms, sliced (button, cremini, or a mix of wild mushrooms)
- 2 cloves garlic, minced
- 1/4 cup dry white wine (optional)
- 1/2 cup chicken or vegetable broth
- 1/4 cup heavy cream
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmesan cheese, for garnish
- 2 tablespoons finely chopped fresh parsley
- Zest of 1 lemon (optional)
Instructions
- Cook pasta according to package instructions in salted water. Reserve 1/2 cup of pasta water, then drain and set aside.
- In a large skillet, melt butter and olive oil over medium-high heat. Add sliced mushrooms and sauté until they release their moisture and become golden brown, about 5-7 minutes.
- Add minced garlic to the skillet and cook for another 1-2 minutes until fragrant.
- Optional: pour in the white wine and cook for 1-2 minutes to deglaze the pan.
- Stir in the broth and heavy cream, and let the sauce simmer for 3-4 minutes until it slightly thickens.
- Toss in the cooked pasta, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
- Season with salt, pepper, and lemon zest (if using). Stir to combine.
- Serve with freshly grated Parmesan cheese and chopped parsley.
Notes
- If you prefer a richer sauce, add more butter or cream to taste.
- For a vegetarian version, substitute the chicken broth with vegetable broth.
- Add some crushed red pepper flakes for a bit of heat, if desired.
- This dish pairs well with a simple green salad or garlic bread.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 40 mg