Creamy Mushroom Pasta Recipe - Super Delicious!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach adds nutrients while dried herbs are more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is heart-healthy.

Saute sliced portobello and white mushrooms in 2 tablespoons of butter and a splash of olive oil until golden brown, stirring continuously.

Add salt and pepper to the mushrooms while cooking to help release water.

Once mushrooms are browned, add 4 cloves of minced garlic and stir.

Pour in 4 ounces of cooking sherry and let it reduce down to almost nothing.

Add 2 cups of chicken stock to the pan and let it simmer and reduce.

In a separate pot, boil salted water and add 1 pound of fettuccine pasta, cooking for 7 minutes.

With a couple of minutes left on the pasta, add chopped fresh chives and thyme to the sauce and mix.

Stir in 3/4 cup of grated Parmesan cheese into the sauce until melted and combined.

Drain the pasta (do not rinse) and mix it with the sauce, letting it thicken.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens