Ready in less than 30 minutes, this creamy mushroom pasta is the perfect dish for a quick and easy vegetarian meal. Not to mention, it keeps incredibly well in the fridge so you can store leftovers for healthy lunches days to come.
How to Make Creamy Mushroom Sauce
To make a creamy mushroom sauce, I used a combination of heavy cream, parmesan cheese, and pasta water. To make this creamy pasta sauce you’ll need:
- Mushrooms
- Butter
- Olive Oil
- Shallots
- Garlic
- Heavy cream
- Parmesan cheese
- Parsley
While the recipe does use cream, it doesn’t call for much as the inclusion of pasta water in the sauce helps to ensure the pasta has a creamy texture without using excess cream. Plus, the parmesan cheese adds the perfect touch of salt and a velvety texture. If you’d like to reduce the fat content or calorie content of the recipe, simply use a table cream or half-and-half instead of heavy cream.
