Description
A rich, creamy Italian pasta dish with sautéed cremini mushrooms and aromatic garlic. Caramelized mushrooms add depth, while melted Parmesan creates a luscious sauce. Easy to prepare and customizable with fresh herbs and substitute ingredients.
Ingredients
4 ounces uncooked pasta (e.g. spaghetti, fettuccine)
1 tablespoon olive oil (or avocado oil)
3 tablespoons butter, divided (use plant-based for vegan)
1/2 medium onion, chopped (shallots as alternative)
8 ounces cremini mushrooms, sliced (button mushrooms as alternative)
3 cloves garlic, minced (increase for stronger flavor)
1/2 teaspoon Dijon mustard (optional for depth)
1/4 cup chicken broth (substitute vegetable broth)
1/2 teaspoon lemon juice + zest from 1/2 lemon (adjust to taste)
1/2 cup grated Parmesan cheese (vegan cheese for dairy-free)
2 tablespoons chopped parsley (fresh basil or thyme as alternatives)
Salt and pepper to taste (use kosher salt)
Instructions
Boil salted water in a pot and cook pasta al dente
Heat a skillet over medium-high, add oil and 1 tablespoon of butter
Add onions and mushrooms, sauté 8-10 minutes until browned and releasing moisture
Stir in remaining butter (2 tablespoons) and Dijon mustard
Add chicken broth, lemon juice, and zest to the skillet
Simmer sauce while stirring until thickened
Remove from heat, fold in Parmesan cheese and chopped parsley
Return cooked pasta to the skillet, toss until fully coated
Serve warm with additional herbs if desired
Notes
For halal version: use vegetable broth and plant-based butter
Mushroom substitutions go equally
Pasta type can vary (penne, linguine, etc)
Leftovers can be refrigerated for 3 days, reheat with added broth
Twice the recipe in a 30-minute timeframe for 4 servings
- Prep Time: 10
- Cook Time: 20
- Category: daily-recipes
- Method: Sautéing and Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 448
- Sugar: 2g
- Sodium: 1500mg
- Fat: 21g
- Saturated Fat: 13g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 120mg