This recipe works with any pasta. *I used 26 oz. of mushrooms. You absolutely don't need to use that much.
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Main or Side Dish
Cuisine: American
Keyword: easy pasta, mushroom fettuccine, mushroom pasta, pasta, simple pasta
Servings: 4
Ingredients
1/2 lb.fettuccine pasta
1tablespoonolive oilextra virgin
4tablespoonsunsalted buttercubed, split
1small oniondiced
2clovesgarlicminced
16oz.cremini or baby bella mushrooms*sliced
salt and pepper
3teaspoonsbalsamic vingar+ more if desired
1/2cupparmesan cheesefreshly grated
1/2cupheavy cream
fresh parsleychopped fine
Instructions
Bring a large pot of salted water to a boil. Add pasta and cook just to al dente; you will continue to cook the pasta more later. Before draining, reserve 1 cup of pasta water. Drain and set aside.
After a few minutes, add in the remaining tablespoon of butter, mix and add in the cooked pasta. Add in a 1/4 cup of pasta water, adding more if you need it but 1/4 cup should be plenty. Add in the parmesan cheese and heavy cream and, using tongs, toss everything together until combined and all the liquid is absorbed. Taste and season with salt and pepper again if needed. Garnish with the parsley, serve and enjoy!