Ingredients
- 8 ounces tagliatelle or long pasta such as linguine
- ½ onion small, diced
- 8 ounces mushrooms brown or white, sliced
- 1 tablespoon olive oil
- 2 cloves garlic minced
- ½ cup white wine
- 1 ⅓ cup heavy cream
- 4 ounces cream cheese
- ½ cup Parmesan cheese grated, divided
- salt and pepper to taste
- fresh parsley for garnish
Instructions
-
Cook pasta according to package instructions. Drain, reserve 1 cup of pasta water.
-
In a large skillet, saute onion and mushrooms in olive oil until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
-
Add the wine to deglaze and loosen any bits off the pan and simmer until the wine has almost evaporated, about 3-4 minutes.
-
Add the cream and cream cheese and stir until smooth. Simmer 5 minutes or slightly reduced and thickened. Stir in the pasta and half of the parmesan cheese. Toss to combine adding a little bit of the reserved pasta water if needed (you may not need all of it). Season with salt and pepper to taste.
-
Garnish with remaining cheese and parsley if desired.
Nutrition Facts
Calories: 596
Carbohydrates: 47g
Protein: 17g
Fat: 36g
Saturated Fat: 20g
Cholesterol: 153mg
Sodium: 285mg
Potassium: 436mg
Fiber: 3g
Sugar: 4g
Vitamin A: 1198IU
Vitamin C: 3mg
Calcium: 229mg
Iron: 2mg