Ingredients
Scale
- 8 oz fettuccine
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 12 oz mushrooms, sliced (cremini or shiitake preferred)
- 1 cup heavy cream
- 1/2 cup Parmesan cheese (grated)
- Salt and pepper (to taste)
- Fresh parsley (chopped for garnish)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes, until translucent.
- Add the minced garlic and sliced mushrooms to the skillet. Cook for an additional 5-7 minutes until the mushrooms are browned and tender.
- Lower the heat and pour in the heavy cream. Stir, allowing it to simmer for a couple of minutes until it thickens slightly.
- Add the cooked pasta to the skillet, along with the Parmesan cheese. Toss everything together until the pasta is coated with the creamy sauce.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
- Prep Time: 10
- Cook Time: 20