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Mushroom Pasta
This easy creamy mushroom pasta tastes indulgent, with NO heavy cream required. With rich umami flavors, butter, and Parmesan, it's a winner!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 419 kcal
Course:
Main Course , Dinner
Cuisine:
Italian
Ingredients
- 8 ounces dry whole wheat pasta such as penne, ziti, fusilli, or your shape of choice
- 3 tablespoons unsalted butter divided
- 1 tablespoon extra-virgin olive oil
- 1 pound sliced cremini (baby bella) mushrooms
- 1 small yellow onion diced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried thyme
- 2 cloves garlic minced
- ¼ cup dry white wine or dry marsala wine
- 2 tablespoons all-purpose flour
- 1 cup low sodium chicken broth or vegetable broth
- ½ cup finely grated Parmesan cheese
- 2 tablespoons chopped fresh chives or flat-leaf parsley
Instructions
- Cook the pasta: Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente according to package directions. Reserve 1 cup of pasta cooking liquid (DON’T FORGET!). Drain the pasta and set aside.
- In a large (12-inch) deep skillet or Dutch oven, heat 1 tablespoon of the butter and the olive oil over medium-high heat. Add the mushrooms and cook, stirring often, until the mushrooms are lightly browned and the liquid has cooked off, about 8 to 10 minutes. Remove the mushrooms to a plate.
- Reduce the heat to medium low. Add the remaining 2 tablespoons butter and swirl to coat. Add the onions, salt, pepper, and thyme. Cook the onions, stirring often, until they soften and turn lightly brown, about 8 minutes. Reduce the heat as needed so the onions soften but do not get too dark. Stir in the garlic.
- Add the wine, increase the heat to medium, and let reduce for 2 minutes.
- Add the flour and cook, stirring constantly, until no dry white bits remain. Add the broth a few small pours at a time, stirring constantly to keep lumps from forming. Be sure to thoroughly combine everything before adding the next pour of broth. Once all of the broth and has been added, bring to a simmer over medium high. Let cook, stirring constantly, until the liquid is reduced by half, about 3 to 4 minutes.
- Turn off the heat. Stir in the pasta and mushrooms, then the Parmesan and chives. Stir to combine, adding some of the reserved pasta water to loosen the pasta as needed. Taste and add salt and pepper as you like. Serve immediately, with additional Parmesan.
Cup of Yum
Notes
- TO STORE: Store leftovers in an airtight storage container in the refrigerator for up to 5 days.
- TO REHEAT: Reheat over medium-low in a nonstick skillet with a splash of water. Alternatively, you may also warm in the microwave with a splash of water to rehydrate the pasta, covered, until steaming.
Nutrition Information
Serving
1serving
Calories
419kcal
(21%)
Carbohydrates
48g
(16%)
Protein
15g
(30%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
33mg
(11%)
Potassium
637mg
(18%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
439IU
(9%)
Vitamin C
3mg
(3%)
Calcium
148mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 419
% Daily Value*
| Serving | 1serving | |
| Calories | 419kcal | 21% |
| Carbohydrates | 48g | 16% |
| Protein | 15g | 30% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 33mg | 11% |
| Potassium | 637mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 439IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 148mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.