Ingredients
Scale
12 oz (340 g) fettuccine or linguine
2 tbsp unsalted butter
1 tbsp olive oil
12 oz (340 g) mushrooms, sliced (cremini or white)
3 garlic cloves, finely chopped
3/4 cup (180 ml) heavy cream
1/2 cup (120 ml) low-sodium vegetable broth, plus more as needed
1/2 cup (45 g) finely grated parmesan, plus more for serving
1/2 tsp fine salt, more to taste
1/4 tsp black pepper
1 tsp lemon zest (optional)
2 tbsp chopped parsley (optional)
Instructions
- Boil pasta: Salt a large pot of water, cook pasta one minute shy of package time. Reserve 1 cup pasta water, then drain.
- Brown mushrooms: Heat butter and oil in a wide skillet over medium-high. Add mushrooms in a single layer; sear until golden. Season with salt and pepper, then stir in garlic until fragrant.
- Lift the fond: Pour in a few tablespoons hot vegetable broth or reserved pasta water, scraping up browned bits to deepen flavor.
- Make it creamy: Lower heat to medium; add cream and remaining broth. Stir in parmesan until smooth and lightly thickened.
- Finish: Add pasta and toss 1–2 minutes, loosening with pasta water until glossy. Taste, add lemon zest and parsley if using, then serve with extra parmesan.
Notes
Slice mushrooms evenly so they brown, not steam. Finely grate parmesan so it melts smoothly. Use pasta water in small splashes to keep the sauce fluid and clinging.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 5g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 75mg