Description
Indulge in this creamy pasta that’s bursting with sweet roasted garlic and savory mushrooms – the ultimate comfort food that tastes like you spent hours in the kitchen when it only takes minutes.
Ingredients
Scale
- 12 oz (340g) fettuccine or pasta of your choice
- 2 whole heads of garlic
- 1 lb (450g) mixed mushrooms (cremini, shiitake, oyster, or button)
- 3 tablespoons olive oil, divided
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 cup (240ml) heavy cream
- ¼ cup (60ml) vegetable or chicken broth
- ½ cup (50g) freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper to taste
- ¼ cup fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C). Cut the top quarter off each garlic head, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 35-40 minutes until golden and soft.
- Clean mushrooms with a damp paper towel and slice. Heat 2 tablespoons olive oil in a large skillet, add mushrooms in a single layer, and cook undisturbed for 3-4 minutes before stirring. Continue cooking until browned, about 5-7 minutes total. Season with salt, pepper, and thyme.
- Bring a large pot of salted water to boil and cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
- Squeeze roasted garlic cloves into the mushroom skillet and mash with a fork. Add broth and simmer for 1 minute, scraping up browned bits.
- Gradually add heavy cream while stirring continuously. Simmer gently for 2-3 minutes until slightly thickened.
- Add drained pasta, butter, and Parmesan to the sauce. Toss together, adding splashes of reserved pasta water as needed for a smooth, glossy sauce.
- Transfer to warm plates, garnish with parsley and additional Parmesan, and serve immediately.