Pasta with mushroom cream sauce
Recipe for pasta with mushroom cream sauce, this creamy sauce is made with butter, mushrooms, garlic, cream and white wine. Served with fresh chopped parsley and parmesan cheese.
Servings 4
Ingredients
- 4 tbs butter
- 1 ½ lbs baby portabella mushrooms or white mushrooms cleaned and sliced
- 6 garlic cloves minced
- 1 cup heavy cream
- 1 cup white wine
- 4 tbs finely chopped parsley
- Salt and pepper to taste
- 400 to 500 grams of your choice of pasta cooked according to package instructions or personal preference
To serve:
- Parmesan cheese
Instructions
- Melt the butter over medium heat in large sauté pan, add the mushrooms and a pinch of salt. Cook for about 15 minutes, stirring occasionally. The mushrooms will release liquid/moisture during this time, and once it starts to evaporate, they will start to brown nicely.
- In the meantime, start heating a large pot of water with salt to boil the pasta.
- Once the mushrooms start to brown, add the minced garlic and cook for 2-3 minutes.
- Add the white wine and cook for another 5 minutes.
- Depending on the cooking time for the pasta you will probably want to start cooking the pasta at around the same time as you add the white wine to the sauce.
- Add the cream, reduce to a low heat and cook for about 5 minutes.
- Mix the cooked pastas and chopped parsley with the mushroom sauce. Add salt and pepper to taste.
- Can be served as is or with grated parmesan cheese.
Notes
Optional - If you want you can add ~1/4 cup of the pasta cooking liquid to the mushroom sauce, it will help the texture of the sauce.