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Creamy Thyme Mushroom Pasta

A comforting dish bursting with earthy flavours from sautéed mushrooms, fresh thyme, and a luscious garlic-infused cream sauce. This easy yet elegant meal is perfect for cosy dinners or special occasions.

Serves: 4 l Prep time: 20 minutes l Total time: 30 minutes

Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining. Heat olive oil and butter in a large pan over medium heat. Add sliced mushrooms and cook until golden brown and tender (about 5-7 minutes). Stir in minced garlic and thyme, cooking for 1-2 minutes until fragrant. Pour in vegetable broth and let it simmer for 2 minutes. Then, add heavy cream and parmesan, stirring until the sauce thickens (about 3-4 minutes). Toss the drained pasta into the sauce, adding reserved pasta water if needed for a silkier consistency. Season with salt, pepper, and red pepper flakes (if using).

Ingredients

12 oz (340g) pasta
2 tbsp oil
2 tbsp butter
10 oz (280g) cremini or button mushrooms, sliced
2 cloves garlic minced
1 ½ tsp fresh thyme leaves (or ½ tsp dried thyme)
1 cup (240ml) heavy cream
½ cup parmesan (grated)
Vegetable or chicken broth ½ cup

Method

Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
Heat olive oil and butter in a large pan over medium heat. Add sliced mushrooms and cook until golden brown and tender (about 5-7 minutes).
Stir in minced garlic and thyme, cooking for 1-2 minutes until fragrant.
Pour in vegetable broth and let it simmer for 2 minutes. Then, add heavy cream and parmesan, stirring until the sauce thickens (about 3-4 minutes).
Toss the drained pasta into the sauce, adding reserved pasta water if needed for a silkier consistency. Season with salt, pepper, and red pepper flakes (if using).

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