pasta bowls
Enjoy a comforting bowl of creamy mushroom pasta, perfect for a hearty meal. This dish combines al dente pasta with a rich, savory mushroom sauce, making it a delightful choice for any pasta lover.
Equipment
- 1 Large pot
- 1 Skillet
- 1 Pasta strainer
- 1 Measuring cups and spoons
- 1 Cutting board
Ingredients
- 12 ounces fettuccine or spaghetti
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 16 ounces fresh mushrooms, sliced (cremini or button)
- 1 cup vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- fresh parsley, chopped for garnish
Instructions
- Begin by boiling a large pot of salted water. Cook the fettuccine or spaghetti according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are browned and have released their moisture, about 5-7 minutes.
- Pour in the vegetable broth and bring to a simmer. Cook for another 3-4 minutes, allowing the broth to reduce slightly.
- Lower the heat and stir in the heavy cream, dried thyme, salt, and black pepper. Continue to cook for about 2-3 minutes until the sauce is heated through and slightly thickened.
- Toss the cooked pasta into the sauce, adding a little reserved pasta water if needed to achieve your desired creamy consistency.
- Stir in the grated Parmesan cheese and mix until well combined. Remove from heat.
- Serve the pasta in bowls, garnished with freshly chopped parsley. Enjoy!
Notes
Feel free to add other vegetables such as spinach or peas for extra nutrition.
For a protein boost, grilled chicken or shrimp can be mixed in before serving.
This dish can be stored in the refrigerator for up to 3 days; reheat gently before serving.