Italian · easy
Creamy Mushroom Pasta
Earthy mushrooms in a silky garlic cream sauce with thyme and parmesan — vegetarian luxury in 30 minutes.
- 30 min
- Total
- 4
- Serves
- $16.50
- Est. cost
- 560
- Cal/serving
Dietary, as tagged
- Vegetarian
- Meatless
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Mixed Mushrooms (cremini, Shiitake, Oyster)1 lb
- Fettuccine or Pappardelle12 oz
- Heavy Cream1 cup
- Butter3 tbsp
- Garlic4 cloves
- Dry White Wine1/2 cup
- Fresh Thyme3 sprigs
- Parmesan1/2 cup grated
- Truffle Oil1 tsp (optional)
Method
- 01
Cook pasta in salted water until al dente. Reserve 1 cup pasta water before draining.
- 02
Heat butter in a large skillet over high heat. Add mushrooms in a single layer — don't stir for 3 minutes until golden. Stir and cook 2 more minutes.
- 03
Add garlic and thyme. Cook 1 minute. Pour in wine, scraping up browned bits, and simmer 2 minutes.
- 04
Add cream, bring to a simmer, and cook 3–4 minutes until slightly thickened.
- 05
Add drained pasta to the pan with parmesan and a splash of pasta water. Toss to coat, adjusting consistency with more pasta water. Finish with truffle oil if using.
- 560
- Calories
- 18g
- Protein
- 62g
- Carbs
- 24g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
