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Creamy Mushroom Pasta Recipe

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This creamy mushroom pasta recipe combines tender fettuccine with a luscious sauce made from sautéed mushrooms, garlic, white wine, chicken broth, and heavy cream, finished with Parmesan cheese and fresh parsley. Ready in just 20 minutes, it’s a perfect quick yet indulgent meal for two.

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 (125 ml) dry white wine (or rosé, sub more broth)
  • 1/2 cup (125 ml) low sodium chicken broth or vegetable broth
  • 3/4 cup (185 ml) heavy or thickened cream
  • 1/3 cup (30g) finely grated Parmesan cheese
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Extra Parmesan, for serving
  • Fresh parsley, roughly chopped (optional)

Instructions

  1. Cook Pasta: Boil the pasta in salted water for 1 minute less than the package instructions specify. Just before draining, scoop out 1 cup of the pasta cooking water and set it aside. Drain the pasta and keep ready.
  2. Melt Butter and Heat Oil: In a large skillet, melt the butter and add the olive oil over high heat to prepare for sautéing.
  3. Sauté Mushrooms: Add the sliced mushrooms to the skillet and cook, stirring regularly. When they start to sweat, season with a pinch of salt and pepper.
  4. Add Garlic: After approximately 4-5 minutes, when mushrooms are golden, add the finely chopped garlic. Cook until both garlic and mushrooms are golden.
  5. Deglaze with Wine: Carefully add the white wine to the skillet (it will steam vigorously). Stir while scraping the skillet’s bottom. Let it simmer rapidly until most of the wine evaporates and the winey aroma diminishes.
  6. Add Broth, Cream, and Parmesan: Pour in the broth, cream, Parmesan cheese, salt, and pepper. Stir well to dissolve the Parmesan and simmer for about 2 minutes, stirring frequently.
  7. Toss Pasta in Sauce: Transfer the drained pasta directly into the sauce. Toss for 1–2 minutes until the sauce thickens and coats the pasta evenly. If the sauce becomes too thick or dry, add a splash of the reserved pasta water to loosen it.
  8. Garnish and Serve: Garnish the creamy mushroom pasta with chopped parsley and extra Parmesan cheese. Serve immediately for best taste and texture.

Notes

  • Use fettuccine or linguine for best texture; other long pasta shapes may also work.
  • White wine can be substituted with rosé wine or additional broth if preferred or unavailable.
  • Heavy cream creates a rich sauce; for lighter options, use half-and-half but expect a thinner sauce.
  • Freshly grated Parmesan melts best and enhances flavor compared to pre-grated types.
  • Reserve pasta water is important for adjusting sauce consistency perfectly.

Find it online: https://dishcooks.com/creamy-mushroom-pasta-recipe/