Pasta with Sautéed Mushrooms and White Wine

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Elegant pasta tossed in a creamy mushroom sauce with white wine and fresh herbs, featuring al dente spaghetti and a hint of Parmesan. This Italian-inspired pasta recipe, ready in about 35 minutes, pairs spaghetti, olive oil, cremini mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Italian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 cups sliced cremini mushrooms and cook for 5-7 minutes until golden brown and tender. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Pour in 1/2 cup dry white wine and bring to a simmer, scraping up any browned bits. Cook for 2-3 minutes until wine has reduced by half.
  4. Step 4: Stir in 1/4 cup heavy cream and 1/2 tsp dried thyme, then add the drained spaghetti and 2 tbsp reserved pasta water. Toss for 1-2 minutes until the sauce coats the pasta.
  5. Step 5: Remove from heat, stir in 1/4 cup grated Parmesan cheese, and season with 1/4 tsp salt and 1/8 tsp black pepper. Garnish with 2 tbsp chopped fresh parsley. Serve immediately.

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