Ingredients
Scale
- 8 oz pasta ((fettuccine or penne))
- 2 cups sliced mushrooms ((button or cremini))
Instructions
- Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté until they are golden brown, about 5-7 minutes.
- Add minced garlic to the skillet and cook for an additional minute, stirring constantly to prevent burning.
- Pour in the heavy cream and bring the mixture to a simmer. Stir well, then gradually add the grated Gruyere cheese, mixing until the cheese is fully melted and the sauce is creamy.
- Season the sauce with salt and pepper to taste. If you’re adding spinach, toss it in now and let it wilt in the sauce.
- Once the pasta is cooked, drain it and add it to the skillet. Toss everything together until the pasta is well coated in the sauce.
- Serve immediately, garnished with fresh parsley if desired. Enjoy your creamy mushroom Gruyere pasta!
- Prep Time: 10
- Cook Time: 15