30-Minute Creamy Mushroom Pasta with Walnuts
30-Minute Creamy Mushroom Pasta with Walnuts is the perfect solution for busy weeknights when you crave comfort food without the hassle. This dish features tender pasta enveloped in a rich, creamy sauce, enhanced by earthy sautéed mushrooms and crunchy walnuts. Ready in just half an hour, it’s a delightful blend of flavors that will impress both family and friends, making it a must-try for any occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 8 oz fettuccine or penne
- 1 cup sliced fresh cremini or button mushrooms
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated fresh Parmesan cheese
- ½ cup toasted walnuts, roughly chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions in salted boiling water until al dente; drain.
- In a large skillet, heat olive oil over medium heat. Sauté sliced mushrooms for about 5 minutes until golden brown.
- Add minced garlic to the skillet and cook for an additional minute until fragrant.
- Pour in the heavy cream, stirring well, then add grated Parmesan cheese. Simmer gently while whisking until smooth.
- Toss cooked pasta with the sauce and add toasted walnuts. Adjust consistency with reserved pasta water if necessary.
- Serve immediately, garnished with extra Parmesan and walnuts if desired.
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 550
- Sugar: 3g
- Sodium: 420mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg
Keywords: Substitute walnuts with pine nuts or omit them entirely for nut-free options. Incorporate spinach or peas for added nutrition and color. Store leftovers in an airtight container for up to three days; reheat gently with a splash of cream.