Description
A delicious creamy pasta dish with fresh mushrooms and Parmesan cheese.
Ingredients
Scale
- 1 cup small pasta (e.g., shells or elbow macaroni)
- 2 cups fresh mixed mushrooms (e.g., cremini and shiitake), sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, melt the butter. Add the chopped onion and minced garlic; sauté until fragrant and golden brown (about 5 minutes).
- Add the sliced mushrooms to the pot and cook until tender and juices are released (approximately 7 minutes).
- Pour in the vegetable broth and add the pasta. Bring to a boil, then reduce heat and simmer for about 10 minutes or until pasta is al dente.
- Stir in heavy cream and Parmesan cheese, cooking for an additional 2 minutes until combined.
- Season with salt, pepper, and optional fresh herbs.
- Serve hot with extra Parmesan on top.
Notes
- This dish can be customized with different types of pasta or additional vegetables.
- For a lighter version, you can substitute half of the heavy cream with more vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg