Creamy Mushroom Pasta is a rich, 20-minute dinner made with golden mushrooms, garlic, Parmesan, and silky cream sauce.

6 ounces dried fettuccine or linguine

2 tablespoons unsalted butter

1/2 tablespoon olive oil

10 ounces fresh mushrooms, sliced 1/8-inch thick

2 garlic cloves, finely minced

1/2 cup low-sodium chicken broth or vegetable broth

3/4 cup heavy cream

1/3 cup finely grated Parmesan cheese

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons chopped fresh parsley (optional)

Extra grated Parmesan for serving

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1. Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than package directions. Reserve 1 cup pasta water, then drain.

2. Heat butter and olive oil in a large skillet over high heat.

3. Add mushrooms and cook 4–5 minutes until golden brown. Season lightly.

4. Stir in garlic and cook 1 minute until fragrant.

5. Pour in broth, scraping browned bits. Simmer 2 minutes.

6. Reduce heat to medium. Stir in heavy cream, Parmesan, salt, and pepper. Simmer 2 minutes.

7. Add drained pasta and toss 1–2 minutes until coated. Add reserved pasta water if needed.

8. Garnish with parsley and extra Parmesan. Serve immediately.

Slice mushrooms evenly for proper browning.

Use freshly grated Parmesan for best texture.

Add reserved pasta water gradually to control sauce consistency.