5 from 24 votes
Creamy Mushroom Pasta
Creamy Mushroom Pasta features fettuccine noodles tossed in a sauce made with cremini and shiitake mushrooms sautéed with onion, garlic, and thyme. The sauce is thickened with flour, enriched by white wine, chicken stock, heavy cream, and Parmesan cheese, resulting in a silky, flavorful coating for the pasta. This dish delivers a rich mushroom taste with a velvety texture, suitable for a satisfying vegetarian main course.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
4
servings
Course:
Main Course
Ingredients
- 1 pound fettuccine noodles
- 3 tablespoons butter unsalted
- 1 pound cremini mushrooms thickly sliced
- 3.5 ounces shiitake mushrooms
- ½ onion diced, medium sweet
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 3 cloves garlic minced
- 1 tablespoon thyme chopped fresh leaves
- 2 ½ tablespoons all-purpose flour
- ⅓ cup white wine dry
- 2 cups chicken stock
- ⅓ cup heavy cream
- ½ cup Parmesan Cheese freshly grated
- 2 tablespoons parsley chopped fresh leaves
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Melt butter in a Dutch oven over medium heat. Add mushrooms and onion, and cook, stirring occasionally, until mushrooms are tender and browned, about 8-10 minutes; season with salt and pepper, to taste.
- Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the Dutch oven.
- Stir in chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced, about 7-9 minutes.
- Stir in heavy cream until thickened, about 2 minutes.
- Remove from heat. Stir in Parmesan; season with salt and pepper, to taste.
- Stir in pasta until well combined.
- Serve immediately, garnished with shaved Parmesan and parsley, if desired.
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