Mushroom Alfredo Pasta

YIELD: 3 -4 servings

 Ingredients

  • 250 g/8 oz pasta (fettuccine or penne are recommended)

  • 1/4 cup (56 g/2 oz) unsalted butter

  • 1 small onion , finely diced

  • 3 cloves garlic , minced

  • 300-400 g oyster mushrooms, thinly sliced

  • salt and ground black pepper , to taste

  • 1 1/2 cups (360 ml) heavy cream or half and half

  • pinch of nutmeg , ground or freshly grated

  • 1/4 – 1/2 cup grated parmesan

  • 2 tablespoons chopped fresh parsley leaves or chives , for garnish, optional

Instructions

  1. In a large pot, bring 2-2.5 quarts/liters of water to a boil. Add 1/2 tablespoon salt, followed by the pasta. Cook until al dente (i.e., slightly firm to the bite, not crunchy nor soft). Drain well.

  2. As the pasta boils, make the sauce: In a large skillet (large enough to accommodate the pasta), melt 2 tablespoons butter over medium or medium-high heat. Add onion and sauté until tender, stirring occasionally. Add garlic and mushrooms, and cook until mushrooms are tender, about 4-5 minutes. Season with salt and pepper to taste.

  3. Add the rest of the butter and heavy cream, and bring just to a boil. Reduce heat and let simmer for several minutes, until sauce has thickened slightly. Stir in nutmeg. Add 1/4 cup parmesan, then more if desired. Adjust seasoning to taste. Stir in pasta and cook on very low heat, tossing to combine for 1 minute until warm.

  4. Serve immediately. Garnish with parsley or chives if desired.