Creamy Garlic Mushroom Pasta
Creamy Garlic Mushroom Pasta with parmesan and a bit of spice! It's the perfect way to use up a bunch of mushrooms and make a delicious weeknight meal.
Servings: 6 servings
Calories: 540kcal
Cost: $15
Equipment
- 1 large pan
Ingredients
- 1 lb rigatoni
- 2 10 oz containers of baby bellas
- ½ red onion, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup parmesan cheese
- 3 tablespoon fresh parsley
- ¾ cup white wine
- 1 tablespoon oregano
- 1 tablespoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- 2 tablespoon olive oil
Instructions
- Add 2 tablespoon of olive oil to a large saucepan and bring to medium heat. Add the red onion and stir until they soften, about 5 minutes. Stir in the mushrooms. Saute until the mushrooms start turning a deep brown color, about 8-10 minutes.
- Once the mushrooms have developed a deep brown color, add your garlic and saute for 1- 2 minutes until the garlic is fragrant but not browned.
- In a 4-6 oz pot, boil pasta in salted water to al dente.
- Add the white wine and simmer until the sauce has thickened, about 3-5 minutes.
- Next, add the heavy cream, paprika, cayenne pepper, salt, and black pepper. Simmer on low for 5 minutes until the sauce starts turning a slight orange-brown. Add in the pasta with ½ a cup of pasta water. Stir pasta until well combined. Remove from the heat and slowly stir in the parmesan until the sauce thickens.
- Serve with fresh parsley and extra parmesan cheese.
Notes
- I know most of the time we hear to season with salt early and often, but with mushrooms, that's not the case. Add salt too soon and the mushrooms will steam instead of developing a nice golden brown edge. Wait to salt until you are making your sauce with this dish. The parmesan and salt will do wonders for you!
- Don't stir the mushrooms too often while sauteing. The more you stir them, the more they will steam instead of sear.
- When you add the pasta to the sauce, the sauce won't immediately be thick enough. Simmer on low, stirring until well combined until the sauce starts to stick to the pasta.
- Slowly add in parmesan off the heat so it doesn't pill into little balls.
Nutrition
Calories: 540kcal | Carbohydrates: 61g | Protein: 17g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 56mg | Sodium: 481mg | Potassium: 306mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1540IU | Vitamin C: 4mg | Calcium: 265mg | Iron: 2mg
