Katie Austin

Creamy White Wine Mushroom Pasta

Creamy White Wine Mushroom Pasta

2-3 cups white button mushrooms, sliced

1/3 cup white wine

4 tbsp butter

1 cup dry pasta, or 2 cups cooked pasta. I’m actually using 1 packet of the Trader Joe’s hearts of palm spaghetti!

1/4 cup heavy cream

1/3 cup Parmesan

The seasonings: garlic powder, salt, and pepper

The recipe:

In a separate pot, boil the pasta according to package. I like to cook for a minute or two less than the package says, so that when I cook in the sauce it doesn’t get too soggy!

In a skillet, drizzle a but of olive oil and add your sliced mushrooms. Season with garlic powder, salt, and pepper.

Sauté for a few minutes, when the mushrooms have softened and add your parmesan, butter, heavy cream and white wine. Reduce and cook off your white wine by stirring for about a minute to combine with the butter.

Reserve about 1/4 cup pasta water from your other pot and drain your pasta!

Add your cooked pasta to the pan, and a little bit of the reserved pasta water so that the sauce can adhere to the pasta better. I like to add a little bit at a time so that the sauce doesn’t become too diluted!

Stir to combine for 1-2 minutes and enjoy! xx