Description
A comforting pasta dish featuring creamy sauce, sautéed mushrooms, and melted Gruyere cheese, perfect for chilly autumn evenings.
Ingredients
Scale
- 8 oz pasta (fettuccine or penne)
- 8 oz mushrooms (cremini or shiitake), sliced
- 1 cup heavy cream
- 1 cup Gruyere cheese, grated
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- Fresh thyme and parsley, to taste
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Start by boiling a large pot of salted water. Add your pasta of choice and cook it until al dente according to the package instructions. Reserve a cup of pasta water before draining.
- Sauté the Aromatics: In a large skillet over medium heat, melt the butter and olive oil. Add the finely chopped onion and sauté until translucent, about 3 minutes.
- Add the Mushrooms and Garlic: Toss in the sliced mushrooms and cook until golden, around 5-7 minutes. Add minced garlic and sauté until fragrant.
- Create the Sauce: Pour in the heavy cream and stir to combine. Allow it to simmer for a few minutes until thickened. Gradually add the grated Gruyere, stirring until melted and creamy.
- Combine with Pasta: Add the cooked pasta to the skillet, tossing it in the sauce. If the sauce is too thick, gradually incorporate reserved pasta water until the desired consistency is reached.
- Season and Serve: Finally, season with salt, pepper, fresh thyme, and parsley. Serve immediately with extra cheese on the side.
Notes
For variations, try using a mix of different mushrooms or substituting gluten-free pasta. Always taste as you go to adjust seasoning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 300mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg
Keywords: pasta, creamy pasta, mushroom pasta, Gruyere cheese, comfort food