Creamy Garlic Mushroom Penne
This creamy garlic mushroom penne is rich, comforting, and made with everyday ingredients. Sautéed mushrooms and garlic are tossed in a silky Parmesan cream sauce, all in under 30 minutes.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dinner, Pasta
Cuisine Italian-Inspired
12 ounces penne pasta uncooked 12 ounces mushrooms sliced, cremini or white 3 cloves garlic minced 1 shallot finely chopped 1 cup heavy cream ½ cup Parmesan cheese grated 2 tablespoons butter 1 tablespoon olive oil 1 teaspoon fresh thyme leaves stripped salt and pepper to taste 2 tablespoons fresh parsley chopped, for garnish Boil salted water in a large pot. Cook penne until al dente and drain, reserving a quarter cup of pasta water.
Heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and cook until golden and their liquid evaporates.
Add garlic and chopped shallot. Stir and cook for one to two minutes until soft and fragrant.
Pour in the cream and add thyme. Simmer for three to four minutes until it thickens slightly.
Add the Parmesan and stir until melted. Season with salt and pepper and add a little pasta water if needed.
Toss in the cooked pasta. Stir gently until coated and warmed through.
Turn off heat and sprinkle with chopped parsley. Serve warm from the skillet.
Add cooked chicken or shrimp for more protein.
Use rigatoni or fusilli if you don’t have penne.
For a lighter sauce, use half-and-half instead of cream.
Keyword creamy pasta, garlic pasta, mushroom penne