Ingredients
- Pasta (fettuccine or penne)
- Fresh cremini or button mushrooms
- Gruyere cheese
- Heavy cream
- Fresh garlic, minced
- Butter
- Fresh thyme or parsley
- Salt and pepper
Instructions
- Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Reserve a cup of pasta water, then drain and set aside.
- In a large skillet, melt about two tablespoons of butter over medium heat. Add the cleaned and sliced mushrooms, and sauté until they’re golden brown and tender, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Reduce the heat to low and pour in the heavy cream. Stir to combine, bringing it to a gentle simmer. Grate in the Gruyere cheese while stirring until it melts and creates a creamy sauce. If the sauce feels too thick, slowly add some reserved pasta water until you reach the desired consistency.
- Add the cooked pasta to the skillet, tossing it in the creamy sauce until well-coated. Season with salt and pepper to taste. For an extra flavor dimension, sprinkle in some fresh herbs.
- Plate your pasta and garnish with additional Gruyere cheese, a sprinkle of herbs, and a crack of black pepper if desired.
Notes
Taste and adjust seasoning as needed. Letting the dish sit for a minute before serving can help the flavors marry.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Vegetarian