Description

This creamy mushroom pasta is a delicious main or side dish. It's ready in a little over 30 minutes and is made with sauteed mushrooms, Parmesan or Pecorino-Romano cheese, garlic and spaghetti pasta.

Ingredients

• 16 oz. spaghetti
• 1 c. pasta cooking water, reserved
• 5 T. butter, divided
• 4 large cloves garlic, minced
• 24 oz. crimini or button mushrooms, quartered
• 2 T. all-purpose flour
• 2 c. vegetable stock (or chicken stock)
• 1 c. heavy cream
• 1/2 t. kosher salt, or to taste
• 1/4 t. freshly ground black pepper
• 1/2 c. shredded Parmesan or Pecorino-Romano cheese
• 2 T. chopped Italian parsley

Steps

1. Cook pasta in well salted boiling water according to package directions; drain, but do not rinse. Reserve 1 c. pasta cooking water for sauce, if needed.
2. Melt 3 T.butter in a large skillet over medium-high heat; add mushrooms; cook for 3-5 minutes until browned, stirring occasionally. When the mushrooms have released their liquid, remove the skillet from the heat; drain or use paper towels to absorb the excess liquid from the skillet. Return to the heat; add the garlic; cook for about 1 minute, until fragrant. Transfer the mushrooms to a platter or a bowl.
3. Melt the remaining 2 t. butter in a saucepan over medium heat. Whisk the flour into the melted butter; slowly add the broth, whisking to combine. Increase the heat to medium-high; bring to a simmer. Cook for 2 minutes; add the cream. When the sauce begins to simmer again, reduce the heat to medium; cook on a low simmer, stirring constantly for 8-10 minutes. The sauce will thicken slightly as it cooks. If the sauce is too thick, add a bit of the reserved pasta cooking water, as needed. Season generously with salt and pepper to taste. Remove from the heat.