If your taste buds have been yearning for something rich, comforting, and utterly satisfying, this Creamy Mushroom Pasta Recipe is exactly what you need in your culinary life. Imagine tender fettuccine swimming in a luscious, velvety sauce loaded with golden sautéed mushrooms, fragrant garlic, and the delightful tang of white wine and parmesan. Every bite feels like a warm hug, balancing earthiness and creaminess with a hint of brightness from fresh parsley. Whether you’re craving a quick weeknight dinner or an impressive meal for friends, this Creamy Mushroom Pasta Recipe promises to become one of your go-to dishes that’s as easy to make as it is delicious.
Ingredients You’ll Need
Getting ready to make this Creamy Mushroom Pasta Recipe is a breeze because the ingredients are simple, familiar, and each plays a special role in building layers of flavor, texture, and inviting color. From the silky cream to the umami-packed mushrooms and sharp parmesan, every element shines.
- 160g/6oz fettuccine: Choose fettuccine or linguine for the perfect pasta ribbon that holds onto the sauce beautifully.
- 2 tbsp (30g) unsalted butter: Adds a rich, creamy base and helps with caramelizing the mushrooms.
- 1/2 tbsp olive oil: Keeps the butter from burning and adds a fruity hint.
- 300g/10oz mushrooms: Slice about 1/3 cm thick; a mix of white and cremini mushrooms works wonders for flavor and texture.
- 2 garlic cloves, finely chopped: Garlic infuses a subtle warmth and aromatic depth.
- 1/2 cup (125 ml) dry white wine: Adds acidity and brightness, balancing the creaminess perfectly.
- 1/2 cup (125ml) chicken broth or vegetable stock: Provides savory depth and keeps the sauce luscious.
- 3/4 cup (185ml) heavy cream: Creates that irresistible velvety texture essential to the dish.
- 1/3 cup (30g) parmesan, finely grated: Melts into the sauce for a nutty, salty punch.
- 1/2 tsp salt and pepper: Essential for seasoning and enhancing all the ingredients.
- Extra parmesan for serving: A finishing sprinkle to amp up every forkful.
- Parsley, roughly chopped (optional): Adds a fresh, vibrant note and a pop of color.
How to Make Creamy Mushroom Pasta Recipe
Step 1: Cooking the Pasta
Start by boiling the pasta in salted water, but here’s the trick: cook it just one minute less than the package instructions suggest. This way, it finishes cooking in the sauce, soaking up even more flavor. Before draining, scoop out a cup of that starchy pasta water—this magical liquid will rescue your sauce if it gets too thick. Drain the pasta and set it aside briefly.
Step 2: Sautéing Butter and Oil
In a large skillet over high heat, melt the butter and add olive oil. This combo prevents the butter from burning while giving a beautiful richness that clings to the mushrooms. You’ll notice the aroma start to build, setting the stage for the next steps.
Step 3: Cooking the Mushrooms
Toss in the sliced mushrooms and stir regularly. When they begin to sweat and release their juices, season them lightly with salt and pepper. This step draws out the mushrooms’ natural flavor and helps them develop that gorgeous golden color within 4 to 5 minutes, which is key to the dish’s depth.
Step 4: Adding Garlic
Once the mushrooms are golden and slightly caramelized, add the finely chopped garlic. Cook just long enough for the garlic to turn golden and fragrant—this will infuse the mushrooms with a wonderful warmth without overpowering the sauce.
Step 5: Deglazing with Wine
Stand back and pour in the white wine—it will steam up quickly! Stir and scrape the pan’s bottom, lifting all those delicious browned bits. Let the wine simmer rapidly until most of it evaporates and the sharp wine smell mellows down. This step adds brightness and an elegant tang.
Step 6: Building the Creamy Sauce
Now pour in the broth, cream, grated parmesan, and a pinch of salt and pepper. Stir lovingly to dissolve the parmesan. Let the sauce simmer gently for about 2 minutes, stirring often, so it thickens slightly and becomes decadently silky.
Step 7: Bringing It All Together
Transfer your pasta into the skillet with the creamy mushroom sauce. Toss everything together for a minute or two, helping the sauce coat each strand of pasta perfectly. If the sauce feels too thick rather than smooth and glossy, add a splash of that reserved pasta water—you’ll instantly get that ideal creamy consistency.
Step 8: Finishing Touches
Garnish the pasta right in the pan with fresh parsley if using, and plate it up with a generous sprinkle of extra parmesan. Serve immediately for maximum enjoyment of all the beautiful flavors melding together.
How to Serve Creamy Mushroom Pasta Recipe
Garnishes
A handful of fresh parsley does wonders to brighten the dish’s rich, earthy theme, adding a lovely contrast of color and mild herbaceousness. Plus, never underestimate an extra sprinkling of parmesan for that irresistible cheese pull.
Side Dishes
This Creamy Mushroom Pasta Recipe stands tall on its own but pairs beautifully with crisp, light sides like a simple green salad dressed with lemon vinaigrette or roasted seasonal vegetables. Garlic bread is also a classic companion to mop up any leftover sauce—you really can’t go wrong.
Creative Ways to Present
For an extra special touch, serve the pasta in shallow bowls with a drizzle of truffle oil over the top or sprinkle toasted pine nuts for some delightful crunch. A few shaved mushrooms on top add to the visual and textural appeal, making it restaurant-worthy at home.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Mushroom Pasta Recipe in an airtight container in the refrigerator for up to two days. The sauce thickens upon standing, so it’s best to reheat gently to restore creaminess.
Freezing
Freezing this dish is not recommended because cream-based sauces can separate and become grainy. You’ll have the best results enjoying it fresh, but if you must freeze, separate the pasta and sauce and freeze the sauce alone in a well-sealed container.
Reheating
When reheating, warm gently in a saucepan over low heat, stirring often. Add a splash of milk or reserved pasta water to loosen the sauce and bring back its luscious texture. Microwave reheating also works, but stir halfway through to heat evenly.
FAQs
Can I use other types of pasta in this Creamy Mushroom Pasta Recipe?
Absolutely! While fettuccine or linguine are ideal because they hold the sauce well, penne, rigatoni, or even spaghetti can be delicious alternatives depending on your preference.
Is it possible to make this recipe vegetarian?
Yes, simply swap the chicken broth with a good quality vegetable stock, and you’ll keep all the flavor while keeping it vegetarian-friendly.
Can I use dried mushrooms instead of fresh?
Fresh mushrooms are best for texture and flavor in this recipe, but if all you have are dried mushrooms, rehydrate them thoroughly first, and adjust cooking times accordingly.
What can I substitute for the white wine?
If you prefer to avoid wine, use additional broth with a splash of lemon juice or vinegar to mimic the acidity and brightness wine provides.
How do I make the sauce thicker or thinner?
For a thicker sauce, simmer it a little longer to reduce. For a thinner sauce, stir in more reserved pasta water or a bit more broth until you achieve the desired consistency.
Final Thoughts
This Creamy Mushroom Pasta Recipe is one of those dishes that feels cozy and indulgent but comes together with a handful of wholesome ingredients and simple steps. It’s comfort food at its finest—rich but balanced, elegant yet approachable. I can’t wait for you to give it a try and find yourself reaching for it again and again when you want something special yet straightforward. Your kitchen is about to smell amazing, and your dinner is about to be unforgettable.
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Creamy Mushroom Pasta Recipe
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This creamy mushroom pasta is a rich and comforting dish featuring sautéed mushrooms in a luscious cream and parmesan sauce, perfectly tossed with al dente fettuccine. The recipe balances earthy mushroom flavors with the savory depth of garlic, white wine, and chicken broth, finished with fresh parsley and extra parmesan for a delightful meal ideal for busy weeknights or anytime you crave a hearty pasta dish.
Ingredients
Pasta
- 160g (6oz) fettuccine or linguine
Sauce
- 2 tbsp (30g) unsalted butter
- 1/2 tbsp olive oil
- 300g (10oz) mushrooms, sliced 1/3 cm (1/8″) thick (white, cremini, or swiss brown)
- 2 garlic cloves, finely chopped
- 1/2 cup (125ml) dry white wine (or rosé; substitute more broth if preferred)
- 1/2 cup (125ml) low sodium chicken broth or vegetable stock
- 3/4 cup (185ml) heavy or thickened cream
- 1/3 cup (30g) finely grated parmesan cheese
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- Extra parmesan, for serving
- Parsley, roughly chopped (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions, but reduce the time by 1 minute to keep it slightly firm (al dente). Just before draining, scoop out and reserve 1 cup of the pasta cooking water then drain the pasta thoroughly.
- Sauté the mushrooms: In a large skillet over high heat, melt the butter and heat the olive oil together until shimmering. Add the sliced mushrooms and stir regularly. Once the mushrooms begin to release moisture and sweat, season with a pinch of salt and pepper.
- Cook until golden: Continue cooking the mushrooms for approximately 4 to 5 minutes until they develop a nice golden color. Add the finely chopped garlic and cook for an additional minute until the garlic is golden and aromatic.
- Deglaze with wine: Carefully add the white wine to the skillet; be cautious as it may steam vigorously. Stir well, scraping the bottom of the pan to lift any flavorful browned bits. Simmer rapidly until most of the wine evaporates and the winey aroma fades.
- Add broth and cream: Pour in the chicken broth and heavy cream. Add the grated parmesan, salt, and pepper to the skillet. Stir constantly to help dissolve the parmesan and combine the ingredients. Simmer gently for about 2 minutes, stirring regularly, allowing the sauce to thicken slightly.
- Toss pasta with sauce: Transfer the drained pasta directly into the sauce in the skillet. Toss the pasta and sauce together over medium heat for 1 to 2 minutes until the sauce thickens further and coats the pasta nicely. If the sauce becomes too thick or sticky, add a splash of the reserved pasta cooking water to loosen it and create a silky texture.
- Garnish and serve: Remove from heat, garnish with roughly chopped parsley if using, and serve immediately with extra grated parmesan cheese on the side for added flavor.
Notes
- Note 1: Fettuccine is preferred, but linguine works equally well for this recipe.
- Note 2: Olive oil combined with butter helps prevent the butter from burning while adding flavor.
- Note 3: Heavy or thickened cream creates a rich, velvety sauce; light cream may be too thin.
- Note 4: Finely grated parmesan melts better and blends smoothly into the sauce.
- The reserved pasta water contains starch which helps loosen and bind the sauce to the pasta perfectly.
- Using low sodium broth lets you control the salt level in the dish more effectively.
