Mushroom Pasta in Creamy parmesan sauce

Mushroom Pasta in a creamy parmesan based sauce and caramelized mushroom just the right fit to satisfy the pasta craving.

📝 Ingredients

• 250 grams Pasta (we used spaghetti)
• 300 grams button mushroom (or Baby Bella mushrooms)
• 1 tablespoon olive oil
• 1.5 tablespoon butter
• 1 tablespoon Garlic (minced)
• 1/4 cup white wine ((ref note 1))
• 1 cup Heavy Cream
• 1 cup Shredded Parmesan
• 1/2 teaspoon Dijon Mustard
• 1 teaspoon Italian seasoning
• Salt pepper (and for seasoning)

👨‍🍳 Instructions

1. 1Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Darin pasta (reserve some of the pasta water to be used later if needed).
2. 2Heat oil in a skillet. Add sliced mushrooms in a single layer. Let it cook undisturbed for 3-4 minutes. Then turn and cook until both the sides are nicely browned. Remove from the skillet and keep aside.
3. 3To the same skillet add butter and olive oil, when it melts add minced garlic. Cook for 30 seconds until it is fragrant and doesn't smell raw.
4. 4Add wine and let it cook. The wine needs to be reduced to almost half the quantity.
5. 5Lower the flame add heavy cream, Italian seasoning, dijon mustard, salt, pepper, and shredded parmesan. Mix well.
6. 6Toss in the cooked pasta, roasted mushrooms. Toss everything well. Reduce the heat and keep stirring occasionally for 2-3 minutes for the sauce to thicken and coat the pasta well.
7. 7If the sauce feels thick, then add 1/3 cup reserved pasta water and toss well.
8. 8Serve with a sprinkle of parsley and more shredded parmesan.