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Creamy Mushroom Pasta with Fresh Herbs & Parmesan
Earthy mushrooms, fresh herbs, and silky Pinot Noir are a combination that never goes out of season. Stock up on Erath Pinot Noir and discover why this Oregon classic is a favorite companion for everything from casual weeknight dinners to lingering evenings around the table.
By: @realfoodbysarah
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients
- 12 ounces fettuccine
- 2 tablespoons butter
- 2 tablespoons olive oil
- 16 ounces mixed mushrooms, sliced
- 2 shallots, finely diced
- 4 garlic cloves, minced
- ½ cup chicken broth
- ¾ cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- 1 tablespoon fresh thyme leaves
- Kosher salt
- Freshly cracked black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup of pasta water before draining.
- Heat the butter and olive oil in a large skillet over medium-high heat.
- Add the mushrooms and cook undisturbed for several minutes before stirring. Continue cooking until browned and most of the moisture has evaporated.
- Stir in the shallots and cook for 2–3 minutes. Add the garlic and thyme and cook for another 30 seconds.
- Pour in the chicken broth and simmer for 2–3 minutes until slightly reduced.
- Stir in the heavy cream and Parmesan until smooth.
- Add the cooked pasta and a splash of the reserved pasta water (if needed), tossing until the pasta is evenly coated.
- Finish with freshly cracked black pepper and additional Parmesan before serving.
Creamy mushroom pasta with fresh herbs and Parmesan paired with Erath Oregon Pinot Noir for an easy, flavor-filled dinner.
