Al dente pasta is tossed with deeply browned mushrooms in a silky Parmesan cream sauce flavored with garlic, shallot, and thyme. A small amount of truffle oil adds an earthy finishing note while lemon keeps the rich sauce balanced.
Nutrition per serving
Source: USDA FoodData Central when available.Based on the ingredients saved for this recipe.Per-serving numbers are divided across 4 servings.17 ingredient lines were used.Nutrition is not 100% exact; brands, sizes, and preparation change the real values.Per serving, based on the saved recipe nutrition.
Ingredients
Pasta & Mushroom Sauce
- 340 g pasta
- 450 g mixed mushrooms, sliced
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small shallot, finely minced
- 3 garlic cloves, minced
- 1 tsp fresh thyme leaves
- 120 ml dry white wine or chicken/vegetable broth
- 180 ml heavy cream
- 50 g finely grated Parmesan
- 1/2 tsp truffle oil
- 1 tsp fresh lemon juice
- 1/4–1/2 tsp chili flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
Garnish
- 2 tbsp chopped parsley
- Extra Parmesan
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Instructions
- 1
Cook pasta in well-salted water until al dente. Reserve 240 ml pasta water, then drain.
- 2
Heat olive oil and butter in a large skillet. Add mushrooms and cook 8–10 minutes until deeply browned and their moisture has evaporated.
- 3
Add shallot and cook 1–2 minutes.
- 4
Add garlic, thyme, and chili flakes. Cook 30 seconds.
- 5
Add wine or broth and simmer 2–3 minutes.
- 6
Stir in cream and simmer gently for 2–4 minutes.
- 7
Add Parmesan and stir until smooth. Add pasta water as needed.
- 8
Toss pasta into the sauce for 1–2 minutes.
- 9
Turn off heat and stir in truffle oil and lemon juice.
- 10
Season to taste and garnish with parsley and Parmesan.
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