Recipe Details
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4-6 people
Difficulty: Easy
Ingredients
For the Pasta:
- 12 oz penne or rigatoni pasta
- 1 lb mixed mushrooms (cremini, shiitake, and button), sliced
- 3 cloves garlic, minced
- 1 medium onion, diced
- 3 cups vegetable or chicken broth
- 1 cup heavy cream
- 1/2 cup dry white wine (optional)
- 2 tablespoons olive oil
- 2 tablespoons butter
For Seasoning & Garnish:
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons fresh thyme leaves
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Prepare the Base: Heat olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add diced onion and cook for 3-4 minutes until softened and translucent.
- Cook the Mushrooms: Add sliced mushrooms to the pot and cook for 6-8 minutes, stirring occasionally, until they release their moisture and develop a golden-brown color. Season with salt and pepper.
- Add Aromatics: Stir in minced garlic and fresh thyme, cooking for another minute until fragrant.
- Deglaze (Optional): If using wine, pour it in and let it simmer for 2-3 minutes to cook off the alcohol and reduce slightly.
- Add Pasta and Liquid: Add the uncooked pasta and broth to the pot. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 12-15 minutes, stirring occasionally to prevent sticking.
- Create the Cream Sauce: When pasta is almost al dente, stir in the heavy cream and half of the Parmesan cheese. Cook for 2-3 minutes until the sauce thickens and coats the pasta.
- Final Seasoning: Taste and adjust seasoning with salt, pepper, and red pepper flakes if desired. Remove from heat.
- Garnish and Serve: Sprinkle with remaining Parmesan cheese and fresh chopped parsley. Serve immediately while hot.
Chef’s Tips
- Don’t overcrowd mushrooms when cooking – they’ll steam instead of browning
- Reserve pasta cooking liquid if needed to thin the sauce
- For extra richness, add a tablespoon of cream cheese along with the heavy cream
- Leftovers keep for 3 days in the refrigerator and reheat well with a splash of broth
