Creamy Mushroom Pasta
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
8 servings
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Calories
473 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Mushroom Pasta
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This creamy mushroom pasta is a weeknight wonder—easy, garlicky, vegetarian, and restaurant-level good. Ready in just 30 minutes.
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Ingredients
- ½ cup unsalted butter divided
- 2 teaspoons garlic minced
- 16 ounces cremini mushrooms cleaned and sliced
- ½ cup dry white wine see notes if you don’t have some on hand
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 pound fettucine
- 1 teaspoon salt plus more for pasta water
- black pepper to taste
- 1 cup reserved pasta water as needed
- 1 tablespoon fresh parsley chopped for garnish
Instructions
- In a large skillet over medium heat, melt 2 tablespoons of butter.
- Add the mushrooms and sauté for 10-15 minutes, stirring occasionally, until they are soft and deeply browned. Stir in the garlic and cook for 30 seconds, until fragrant.
- Pour in the white wine, scraping up any browned bits from the skillet. Let it simmer for 1-2 minutes, until the wine reduces by half.
- Reduce the heat to low and add the heavy cream, Parmesan, and remaining butter. Stir until smooth and creamy, then let the sauce gently simmer while you prepare the pasta.
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Before draining, reserve 1 cup of pasta water, then drain the pasta and return it to the pot.
- Add the fettuccine to the skillet with the mushroom sauce. Toss with tongs to coat, adding reserved pasta water as needed to reach a silky consistency. Season with salt and black pepper to taste.
- Serve immediately, garnished with chopped parsley.
Notes
- Let the mushrooms brown: Cook them undisturbed for a few minutes before stirring to develop deep flavor.
- When adding the white wine, use a wooden spoon to scrape up all the flavorful browned bits from the skillet. This is where a lot of the richness comes from!
- No wine? No problem. A splash of vegetable broth or even a squeeze of lemon juice can add brightness. Just don’t skip the deglazing step—it’s key for flavor.
- Stirring in cold butter at the end (a technique called "monte au beurre") helps create a luxuriously smooth, restaurant-quality sauce.
- Let the mushrooms brown: Cook them undisturbed for a few minutes before stirring to develop deep flavor.
- When adding the white wine, use a wooden spoon to scrape up all the flavorful browned bits from the skillet. This is where a lot of the richness comes from!
- No wine? No problem. A splash of vegetable broth or even a squeeze of lemon juice can add brightness. Just don’t skip the deglazing step—it’s key for flavor.
- Stirring in cold butter at the end (a technique called "monte au beurre") helps create a luxuriously smooth, restaurant-quality sauce.
Nutrition Information
Show Details
Calories
473kcal
(24%)
Carbohydrates
45g
(15%)
Protein
12g
(24%)
Fat
27g
(42%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
117mg
(39%)
Sodium
428mg
(18%)
Potassium
452mg
(13%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
923IU
(18%)
Vitamin C
1mg
(1%)
Calcium
113mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Calories | 473kcal | 24% |
| Carbohydrates | 45g | 15% |
| Protein | 12g | 24% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 428mg | 18% |
| Potassium | 452mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 923IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 113mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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