Garlicky, Creamy Mushroom Pasta 🍝🍄✨

Honestly, I’m feeling a little sleepy right now—because this meal was ridiculously decadent and insanely delicious. But don’t let that fool you! It’s surprisingly quick and super easy to whip up.

Mushrooms are one of my absolute favorites—almost as much as salsa verde, if you can believe it. This dish is rich, creamy, and bursting with goodness. While I used spaghetti since it’s what I had in the van, a flatter noodle like linguine or fettuccini would be even better. But really, any pasta you like will do the trick!

Ingredients (serves 2):

• 8 oz pasta (your pick!)
• 3 tbsp butter 🧈
• 1 tbsp olive oil 🫒
• 8 oz sliced mushrooms (baby bella are perfect, but be creative!) 🍄
• 4 cloves garlic, minced 🧄
• ½ cup dry white wine 🍷
• ½ cup low sodium chicken stock 🍲
• ¾ cup heavy cream 🥛
• ½ cup freshly grated Parmesan (plus extra for topping!) 🧀
• 3 tbsp chopped parsley 🌿
• 1 scallion, sliced 🌱
• ½ tsp salt 🧂
• Freshly ground black pepper (LOTS of it—because that’s how I roll!)

Let’s get cooking!

Start boiling your pasta—if you’re in the van, prep this ahead since space is limited. In a regular kitchen? You can start the pasta once you have those mushrooms going. Cook the pasta just shy of al dente, and don’t forget to save a ladle of that starchy pasta water—they’ll be your secret weapon for the perfect sauce consistency!

When your pasta is ready, drain it but keep that flavorful water nearby.

Next, heat a skillet over medium-high heat. Melt the butter with the olive oil, when the foam subsides—then toss in the mushrooms.
Cook until they’re beautifully browned and softened, then season with a pinch of salt and a generous grind of black pepper. Add the garlic, cook for about a minute until fragrant, then pour in the wine. Scrape up any tasty bits from the bottom of the pan and let the wine simmer until it’s just about gone—flavor unlocked!

Pour in the chicken stock, heavy cream, and add the Parmesan. Stir regularly for about two minutes until the sauce thickens and is luscious and creamy.

Add the cooked pasta directly to this velvety goodness, tossing gently to coat. If it’s a little thick, stir in some of that reserved pasta water until it’s just right. Season with salt and more pepper to taste.

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To serve:

Scoop the pasta into bowls or onto plates, and top with a generous dusting of Parmesan, chopped parsley, and sliced scallions.

Now dig in—and prepare to be swooning