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When it comes to selecting the perfect pasta for your Creamy Wild Mushroom Pasta, the choices often boil down to fettuccine or tagliatelle. Both options are excellent candidates for creamy sauces, but they each offer distinct textures that can elevate your dish. Fettuccine, with its flat and wide shape, provides a substantial surface area that allows the sauce to cling beautifully, ensuring each bite is packed with flavor. On the other hand, tagliatelle, which is slightly thinner but still ribbon-like, offers a delicate mouthfeel that pairs harmoniously with the richness of the cream. Whichever you choose, ensure that your pasta is of high quality; fresh pasta is always preferable but dried pasta can work wonderfully in a pinch.

Creamy Wild Mushroom Pasta

Indulge in the rich flavors of Creamy Wild Mushroom Pasta, a perfect blend of earthy mushrooms and a luxurious cream sauce. This dish elevates simple weeknight dinners into gourmet experiences, impressing both vegetarians and mushroom lovers. With just the right pasta and a few aromatics, you can create a delightful meal that captures the essence of Italian cuisine. Experience the comfort and satisfaction this creamy pasta offers—perfect for any occasion.
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Ingredients
  

8 oz fettuccine or tagliatelle pasta

2 tablespoons olive oil

1 tablespoon unsalted butter

1 medium onion, finely chopped

3 cloves garlic, minced

12 oz mixed wild mushrooms (such as shiitake, cremini, and oyster), sliced

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

½ cup vegetable or chicken broth

1 cup heavy cream

½ cup grated Parmesan cheese

Salt and black pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine or tagliatelle and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.

    Sauté the Aromatics: In a large skillet over medium heat, add the olive oil and butter. Once melted, add the chopped onion and sauté for about 2-3 minutes, until translucent. Stir in the minced garlic and cook for another minute, until fragrant.

      Cook the Mushrooms: Add the sliced wild mushrooms to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture. Stir in the fresh thyme.

        Make the Sauce: Pour in the vegetable or chicken broth and let it simmer for 2-3 minutes. Then, add the heavy cream and bring to a gentle simmer, allowing the sauce to reduce slightly, about 3-4 minutes.

          Combine Pasta with Sauce: Add the cooked pasta to the skillet along with the grated Parmesan cheese. Toss everything together, adding reserved pasta water as needed until you reach your desired sauce consistency. Season with salt and black pepper to taste.

            Garnish and Serve: Remove from heat and garnish with chopped fresh parsley. Serve immediately, offering extra Parmesan cheese on the side.

              Prep Time, Total Time, Servings: 10 minutes | 25 minutes | Serves 4