Isn’t it funny how mushrooms always seem to steal the show in a dish? I mean, they’re like little forest treasures, bringing an earthy richness that just, I don’t know, makes everything better. This creamy mushroom herb pasta is one of those meals that feels like a warm hug on a rainy day—simple yet indulgent, like finding a forgotten $20 in an old coat pocket.
Steps
- Wash and thinly slice 8 oz of mushrooms, and mince two cloves of garlic.
- Cook 12 oz of fettuccine according to the package instructions until al dente, then drain it in a colander.
- In a large skillet over medium heat, melt 3 tablespoons of butter and sauté the minced garlic for 1-2 minutes until fragrant, ensuring it does not brown.
- Add the sliced mushrooms to the skillet and continue to sauté for 5-7 minutes until they turn dark brown, releasing and evaporating their moisture.
- Reduce the heat to medium-low, sprinkle in 3 tablespoons of all-purpose flour, and sauté for 2-3 minutes until the flour coats the skillet and turns golden brown.
- Whisk in 1.5 cups of vegetable broth until the flour dissolves, then add fresh thyme, rubbed sage, and cracked pepper; bring the mixture to a simmer to thicken.
- Stir in 1/2 cup of half and half, allowing it to gently simmer again; taste and adjust salt and pepper as necessary.
- Combine the drained pasta with the sauce in the skillet, tossing to coat and heat through, allowing the pasta to absorb the flavors and thicken the sauce.
- Serve hot, optionally garnished with parsley or Parmesan cheese for added flavor.
Ingredients
- 8 oz mushrooms, thinly sliced
- 12 oz fettuccine
- 2 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1.5 cups vegetable broth
- 3 sprigs fresh thyme (or 1/4 teaspoon dried thyme)
- 1 teaspoon rubbed sage
- 1/2 cup half and half
- Salt and pepper to taste
Nutritional Values
Calories: 1889.8 kcal | Carbohydrates: 294 g | Protein: 58.2 g | Fat: 53.12 g | Sodium: 2408.6 mg | Fiber: 14.32 g
FAQ
- What types of mushrooms can I use for this pasta dish?
- While regular white button mushrooms work well for this Creamy Mushroom Herb Pasta, you can opt for baby bella or portobello mushrooms for a richer color and flavor if your budget allows.
- Is it necessary to use fresh thyme in this recipe?
- Fresh thyme will provide a superior flavor compared to dried thyme. Although not mandatory, using fresh thyme is recommended. If you have fresh sage available, using just one or two minced leaves can enhance the dish even further.
- What should I serve alongside this pasta to make a complete meal?
- Pairing this creamy pasta with homemade garlic bread and a simple green salad can create a restaurant-quality meal at home at a fraction of the cost.
- How can I prevent the garlic and butter from browning during cooking?
- Sauté the garlic in butter over medium heat for just 1-2 minutes until it’s fragrant and tender, ensuring neither the butter nor garlic browns for the best flavor.
- What’s the best way to ensure the sauce thickens properly?
- After cooking the flour with the mushrooms until it forms a paste, whisk in the vegetable broth thoroughly to dissolve the flour. Bring the mixture to a simmer to allow the sauce to thicken before adding the half and half.
Tips
- Cook the pasta just until al dente, as it will continue to soften in the sauce. This ensures the pasta maintains a good texture and doesn’t become mushy.
- Use fresh thyme for the best flavor, and if possible, opt for fresh sage as well. Fresh herbs enhance the dish’s taste compared to their dried counterparts.
- Ensure all the moisture from the mushrooms has evaporated before adding flour. This step helps develop a richer flavor and prevents a pasty taste in the sauce.
- Adjust the salt in the sauce after adding the broth, as the saltiness can vary depending on the broth used. Aim for a slightly stronger seasoning since the pasta will absorb some of the sauce’s flavor.
Equipment
- Large Skillet – for sautéing the garlic, mushrooms, and preparing the sauce.
- Colander – for draining the cooked pasta.
- Whisk – for mixing the vegetable broth into the flour and mushrooms, ensuring a smooth sauce.
