Creamy Mushroom Pasta
Creamy Mushroom Pasta is a delicious pasta dinner recipe. Al dente pasta is mixed with sauteed garlic and earthy mushrooms coated in a parmesan cream sauce.
Servings 4 people
Ingredients
- 8 oz (penne) pasta cooked per package instructions
- 10-16 oz cremini mushrooms cleaned and sliced thick
- 3 plump fresh garlic cloves add more if you love garlic!
- 4 tablespoon butter divided
- 1 teaspoon salt
- 2 tablespoon all purpose flour
- 1 cup heavy whipping cream
- ½ cup milk recommend 2% or whole
- ½ cup shredded parmesan cheese
Optional Add Ins:
- Fresh spinach, sauteed shrimp, chicken, asparagus or stir in a couple spoonfuls of pesto
Instructions
- In a large skillet with tall melt 3 tablespoon butter over medium - medium/low heat. Stir in the sliced mushrooms and garlic cloves and saute for about 10 minutes.
- Melt 1 tablespoon butter in the pan.
- Stir in the 1 teaspoon salt and 2 tablespoon all purpose flour and stir around the pan for 1 minute to coat the mushrooms and cook out the raw flour taste.
- Pour in the 1 cup heavy cream and ½ cup milk. Simmer lightly until it is thickened.
- Off the heat add the 8 oz cooked pasta and ½ cup shredded parmesan cheese. Stir until the pasta is coated with the sauce and the cheese is melted.
- Serve with a green salad and warm bread!
Notes
Cream Sauce Troubleshooting:
Not thick enough - simmer for longer to cook out some of the water content.
Didn't thicken up at all - mix a heaping tablespoon of cornstarch with about 2 tablespoon water and stir into the sauce. Simmer until it is thickened.
Too thick - add a little more milk until the consistency is to your liking.