Mushroom Garlic White Wine Pasta

Ingredients

• 180 g spaghetti
• 250 g mushrooms (cremini or button), sliced
• 3 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 120 ml dry white wine (or chicken/vegetable broth)
• 120 ml heavy cream
• 40 g Parmesan cheese, finely grated
• 0.5 tsp kosher salt(optional)
• 0.25 tsp black pepper(optional)
• 1 tbsp fresh parsley, chopped (optional)(optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, then reserve about 1/2 cup (120 ml) of pasta water and drain.

2. 2

   While the pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook 6–8 minutes, stirring occasionally, until browned and their moisture has cooked off.

3. 3

   Add the minced garlic and cook for 30–60 seconds until fragrant. Pour in the white wine (or broth) and scrape up any browned bits from the pan. Simmer 2–3 minutes to reduce slightly.

4. 4

   Lower the heat to medium. Stir in the heavy cream and Parmesan. Simmer 2–3 minutes until the sauce is creamy and coats a spoon. If needed, loosen with a splash of reserved pasta water.

5. 5

   Add the drained spaghetti to the skillet and toss to coat. Season with black pepper (and salt if needed). Serve immediately, optionally topped with parsley.