Creamy Mushroom Mafaldine
Tender mafaldine ribbons tossed with silky mushroom cream and fresh thyme—restaurant-quality in 25 minutes. Garlic, butter, and a splash of white wine build deep umami without meat.
- Total time
- 25 min
- Servings
- 2
- Calories
- 728
- Protein
- 24g
Ingredients
- 8 oz mafaldine pasta
- 12 oz mushrooms (cremini or mixed), sliced
- 2 medium shallots, minced
- 2 clove garlic, minced
- ½ cup dry white wine
- ¾ cup heavy cream
- 3 sprigs fresh thyme
- ½ cup parmesan cheese, grated
Instructions
- 1
Boil mafaldine in salted water until al dente, about 11 minutes. Reserve 1 cup pasta water before draining.
- 2
While pasta cooks, heat 2 tbsp butter in a large skillet over medium-high until foaming.
- 3
Add mushroom slices; sauté until golden and liquid releases, about 5 minutes. Season with salt and pepper.
- 4
Stir in shallots and garlic, cooking until fragrant, about 1 minute. Pour wine to deglaze; simmer 2 minutes.
- 5
Add cream and thyme sprigs, simmer 2 minutes until sauce thickens slightly. Stir in parmesan until melted.
- 6
Add cooked pasta to the skillet; toss gently, adding pasta water if needed for a silky finish. Serve hot.
Tools you’ll need
- large pot (for pasta)
- large skillet or sauté pan (12-inch)
- wooden spoon
- measuring cups and spoons
- knife and cutting board
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