Creamy Mushroom Pasta
This creamy mushroom pasta recipe makes a delicious meatless weeknight dinner, ready in about 30 minutes.
Equipment
- large pot
- skillet
- measuring cups
- Measuring Spoons
- cutting board
- Knife
Ingredients
Pasta and Sauce
- 8 ounces uncooked pasta fettuccine or linguine
- 1 tablespoon butter
- ½ tablespoon olive oil
- 8 ounces cremini mushrooms sliced thin
- 2 cloves garlic minced
- ⅓ cup dry white wine
- ¼ teaspoon Italian seasoning
- 1 teaspoon lemon juice
- 1 teaspoon flour
- ½ teaspoon Dijon mustard
- 1 cup heavy cream
- Salt & pepper to taste
- Fresh parsley chopped, to taste
- Freshly grated parmesan cheese to taste (optional)
Instructions
Cooking Instructions
- Boil a large, salted pot of water for the pasta and cook it al dente according to package directions.
- Meanwhile, add the butter and oil to a skillet over medium-high heat.
- Add the mushrooms and garlic to the pan and sauté for about 5 minutes, stirring often, until the mushrooms release most of their water and it's cooked off.
- Take the mushrooms out of the pan and set aside.
- Add the wine, Italian seasoning, lemon juice, flour, and Dijon mustard to the pan. Stir until it becomes a smooth paste.
- Stir in the cream and let it simmer for a couple of minutes.
- Add the mushrooms back into the pan. Reduce the heat and cook for a few more minutes until the sauce has thickened up a bit. Season sauce with salt & pepper as needed.
- Drain the pasta and toss it with the sauce along with the parsley and parmesan if using.
Nutrition
Serving: 1servingCalories: 497kcalCarbohydrates: 46gProtein: 11gFat: 29gSaturated Fat: 16gTrans Fat: 1gCholesterol: 137mgSodium: 71mgPotassium: 435mgFiber: 2gSugar: 2gVitamin A: 1006IUVitamin C: 1mgCalcium: 81mgIron: 2mg
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