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Creamy Mushroom Pasta


Creamy Mushroom Pasta

This rich mushroom pasta formula makes a delightful veggie lover weeknight supper! Prepared in around 30 minutes.  

This smooth mushroom pasta formula has a lot of garlic, white wine, spread, lemon juice, and cremini mushrooms. A tasty veggie lover course that is ideal for evening gatherings. 

I truly love the pleasantly adjusted flavors in this veggie lover mushroom pasta sauce. Truly, it's rich, however the lemon squeeze and contact of Dijon mustard truly light up the sauce.

Ingredients

1 tablespoon butter
8 ounces uncooked pasta (I like fettuccine or linguine)
1/2 tablespoon olive oil
2 cloves garlic minced
7 ounces mushrooms (I used cremini mushrooms) sliced thin
1/3 cup dry white wine
1 teaspoon lemon juice
1 teaspoon flour
2 dashes Italian seasoning
1/2 teaspoon Dijon mustard
Salt & pepper to taste
1 cup heavy/whipping cream
Fresh parsley chopped, to taste
Freshly grated parmesan cheese to taste (optional)

Instructions

  1. Boil a large, salted pot of water for the pasta and cook it al dente according to package directions. 
  2. Meanwhile, add the butter and oil to a skillet over medium-high heat. 
  3. Add the mushrooms and garlic to the pan and sauté for about 5 minutes, stirring often, until the mushrooms release most of their water and it's cooked off.
  4. Take the mushrooms out of the pan and set aside.
  5. Add the wine, Italian seasoning, lemon juice, flour, and Dijon mustard to the pan. Stir until it becomes a smooth paste. 
  6. Stir in the cream and let it simmer for a couple of minutes.
  7. Add the mushrooms back into the pan. Reduce the heat and cook for a few more minutes until the sauce has thickened up a bit. Season sauce with salt & pepper as needed.
  8. Drain the pasta and toss it with the sauce along with the parsley and parmesan if using. 
This article isadapted form this site.
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