Simple Mushroom Pasta
This recipe works with any pasta. *I used 26 oz. of mushrooms. You absolutely don't need to use that much.
Servings: 4
Ingredients
- 1/2 lb. fettuccine pasta
- 1 tablespoon olive oil extra virgin
- 4 tablespoons unsalted butter cubed, split
- 1 small onion diced
- 2 cloves garlic minced
- 16 oz. cremini or baby bella mushrooms* sliced
- salt and pepper
- 3 teaspoons balsamic vingar + more if desired
- 1/2 cup parmesan cheese freshly grated
- 1/2 cup heavy cream
- fresh parsley chopped 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.
- Using a large sauté pan, heat the olive oil and 3 tablespoons of butter over medium high heat. Add the onions and stir continuously and cook until softened, for about 5 to 8 minutes. Add the garlic and stir to combine for about 30 seconds. Add in the sliced mushrooms and continue stirring until the mushrooms release their moisture and the pan becomes more and more dry. Season with salt and pepper and add the balsamic vinegar. Mix together.
- 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!