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Creamy Mushroom Pasta

This creamy mushroom pasta is a weeknight wonder—easy, garlicky, vegetarian, and restaurant-level good. Ready in just 30 minutes.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 8 servings
Calories: 473 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. In a large skillet over medium heat, melt 2 tablespoons of butter.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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

% 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.