Ingredients

160g (6oz) fettuccine or linguine

2 tbsp (30g) unsalted butter

1/2 tbsp olive oil

300g (10oz) mushrooms, sliced about 1/3 cm (1/8″) thick (white, cremini, or Swiss brown)

2 garlic cloves, finely chopped

1/2 cup (125ml) dry white wine or rosé (substitute with more broth if preferred)

1/2 cup (125ml) low sodium chicken broth or vegetable stock

3/4 cup (185ml) heavy cream or thickened cream

1/3 cup (30g) finely grated Parmesan cheese

1/2 tsp salt

1/2 tsp black pepper

Extra Parmesan for serving

Roughly chopped parsley (optional, for garnish)

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the pasta for one minute less than the package instructions. Just before draining, scoop out 1 cup of the pasta cooking water, then drain the pasta.

Step 2: In a large skillet, melt the butter with the olive oil over high heat.

Step 3: Add the sliced mushrooms and cook, stirring regularly. When the mushrooms begin to sweat, season with a pinch of salt and pepper.

Step 4: Continue cooking until the mushrooms turn golden, about 4 to 5 minutes. Add the garlic and cook until the garlic is lightly golden and mushrooms are browned.

Step 5: Carefully add the white wine (it will steam vigorously). Stir and scrape the skillet bottom, then simmer rapidly until the wine mostly evaporates and the winey aroma fades.

Step 6: Pour in the broth, cream, Parmesan, salt, and pepper. Stir well to dissolve the cheese and simmer for 2 minutes, stirring regularly.

Step 7: Add the drained pasta to the sauce and toss for 1 to 2 minutes until the sauce thickens and coats the pasta. If the sauce thickens too much and loses its silky texture, add a splash of the reserved pasta water to loosen it.

Step 8: Garnish with parsley if using, and serve immediately with extra Parmesan on the side.

Tips & Variations

For a vegetarian version, use vegetable stock instead of chicken broth.

Try different mushrooms like shiitake or portobello for varied flavor and texture.

If you prefer a lighter sauce, replace half the cream with milk or use a lower-fat cream alternative.

To add a little heat, sprinkle some crushed red pepper flakes when adding the garlic.

FAQs

Can I use other types of pasta for this recipe?

Yes, any long pasta like linguine, spaghetti, or tagliatelle works well with this creamy mushroom sauce.

What can I substitute for white wine?

If you prefer not to use wine, you can replace it with extra chicken or vegetable broth. This will keep the flavor but reduce the acidity and depth that wine adds.