Creamy Garlic Mushroom Pasta

• 12 oz fettuccine
• 2 tbsp olive oil
• 8 oz mushrooms, sliced
• 4 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup chicken or vegetable broth
• 1/2 cup grated Parmesan cheese
• Salt, to taste
• Black pepper, to taste
• 2 tbsp fresh parsley, chopped
• 1/2 tsp dried thyme

Steps

1. 1 Cook the pasta according to package instructions until al dente; drain and set aside.
2. 2 While the pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add mushrooms and garlic, sauté until mushrooms are golden and tender.
4. 4 Sprinkle flour over the mushrooms, stirring to coat.
5. 5 Gradually pour in milk and broth, whisking constantly to avoid lumps.
6. 6 Simmer until the sauce thickens, about 5 minutes.
7. 7 Stir in Parmesan, salt, pepper, parsley, and thyme.
8. 8 Add the cooked pasta to the skillet, tossing to coat with the sauce.
9. 9 Serve immediately.

Nutrition

Tips

• For extra creaminess, add a splash of heavy cream to the sauce.
• Use a mix of cremini and shiitake mushrooms for added depth of flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or broth to restore creaminess.

Serving Suggestions

• Pair with a crisp green salad for a balanced meal.
• Add grilled chicken for extra protein.

FAQ