Creamy Mushroom Pasta

This creamy mushroom pasta recipe makes a delicious meatless weeknight dinner! It's ready in about 30 minutes for an easy yet elegant and satisfying meal.

📝 Ingredients

• 8 ounces uncooked pasta ((I like fettuccine or linguine))
• 1 tablespoon butter
• 1/2 tablespoon olive oil
• 8 ounces cremini mushrooms (sliced thin)
• 2 cloves garlic (minced)
• 1/3 cup dry white wine
• 1/4 teaspoon Italian seasoning
• 1 teaspoon lemon juice
• 1 teaspoon flour
• 1/2 teaspoon Dijon mustard
• 1 cup heavy/whipping cream
• Salt & pepper (to taste)
• Fresh parsley (chopped, to taste)
• Freshly grated parmesan cheese (to taste (optional))

👨‍🍳 Instructions

1. 1Boil a large, salted pot of water for the pasta and cook it al dente according to package directions.
2. 2Meanwhile, add the butter and oil to a skillet over medium-high heat.
3. 3Add 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. 4Take the mushrooms out of the pan and set aside.
5. 5Add the wine, Italian seasoning, lemon juice, flour, and Dijon mustard to the pan. Stir until it becomes a smooth paste.
6. 6Stir in the cream and let it simmer for a couple of minutes.
7. 7Add 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. 8Drain the pasta and toss it with the sauce along with the parsley and parmesan if using.