Creamy White Wine Mushroom Pasta
Get ready for a pasta party with this creamy mushroom delight! With juicy mushrooms, a velvety Parmesan sauce, and perfectly cooked noodles, and paired with your fave glass of Matua wine, it's a guaranteed way to make any dinner feel like a celebration!!
Ingredients
- 2-3 cups white button mushrooms, sliced
- 1/3 cup white wine
- 4 tablespoons butter
- 1 cup pasta, uncooked, or 2 cups cooked - I'm actually using 1 packet of the Trader Joe’s hearts of palm spaghetti!
- 1/4 cup heavy cream
- 1/3 cup Parmesan
- Seasonings: garlic powder, salt, and pepper
Instructions
- 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
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