Creamy Mushroom Pasta
User Reviews
5
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Prep Time
8 mins
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Cook Time
12 mins
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Servings
2
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Calories
893 kcal
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Course
Main Course
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Cuisine
American
Creamy Mushroom Pasta
Description
This creamy mushroom pasta combines mushrooms sautéed until golden with garlic, then simmered with dry white wine, chicken broth, heavy cream, and freshly grated Parmesan. This forms a thick, flavorful sauce that clings to fettuccine or linguine pasta cooked just shy of al dente. The fat from butter and olive oil prevents burning and enriches the sauce, while Parmesan adds savory umami and creaminess.
The pasta is tossed in the sauce over low heat, with reserved pasta water added as needed to loosen the sauce and ensure even coating. The mushrooms provide a tender, meaty texture, complemented by the silky cream sauce and the bright notes from wine. A sprinkle of chopped parsley adds color and mild herbal freshness at the finish.
This dish serves well as a warm, comforting main course that pairs nicely with a simple salad or crusty bread. It reheats well when gently warmed with a splash of water to loosen sauce. The recipe also recommends using dried pasta and notes that lighter cream can substitute for heavy, though it reduces richness.
Ingredients
- 160g/ 6oz Fettuccine pasta or linguine (Note 1
- 2 tbsp (30g) butter unsalted
- 1/2 tbsp olive oil (Note 2)
- 300g/ 10 oz mushrooms , sliced 1/3 cm / 1/8" thick (white, cremini/swiss brown)
- 2 garlic finely chopped, cloves
- 1/2 cup (125 ml) white wine , dry (or rose, sub more broth)
- 1/2 cup (125ml) chicken broth low sodium (or veg, or chicken stock
- 3/4 cup (185ml) cream , heavy / thickened (Note 3)
- 1/3 cup (30g) parmesan , finely grated (Note 4)
- 1/2 tsp salt each
- 1/2 tsp black pepper each
Serving:
- Parmesan Cheese for serving, extra
- parsley , roughly chopped (optional)
Instructions
- Cook pasta in salted water for 1 minute less than time per packet (start this mid mushroom cook). Just before draining, scoop out 1 cup cooking water, then drain.
- Melt butter and heat oil in a large skillet over high heat.
- Add mushrooms and cook, stirring regularly. When they start to sweat, add a pinch of salt and pepper.
- When pretty golden (about 4 - 5 minutes), add garlic and cook until garlic is golden and mushroom is golden.
- Stand back and add wine (it will be steamy!!), stir, scraping the bottom of the skillet. Simmer rapidly until wine is mostly evaporated and winey smell is gone.
- Add broth, cream, parmesan, salt and pepper. Stir to dissolve parmesan and simmer for 2 minutes, stirring regularly.
- Transfer pasta into sauce, toss for 1 - 2 minutes until sauce thickens and coats pasta. If sauce gets too thick (rather than slick, see video), add a splash of reserved pasta cooking water.
- Garnish with parsley and serve immediately with extra parmesan!
Notes
- Flat, wide pasta like fettuccine works best with creamy sauces, but any dried pasta can be used.
- Combining butter and olive oil prevents butter from burning while sautéing mushrooms.
- Using heavy cream gives richness; light cream can substitute with thinner sauce.
- Reserve pasta cooking water to adjust sauce thickness for a smooth, well-coated finish.
- Store leftovers refrigerated up to three days; reheat gently with added water to loosen sauce.
- Use finely grated Parmesan for best melting; avoid sandy or shaved varieties.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 893 kcal
% Daily Value*
| Calories | 893cal | 45% |
| Carbohydrates | 67g | 22% |
| Protein | 24g | 48% |
| Fat | 58g | 89% |
| Saturated Fat | 33g | 165% |
| Cholesterol | 237mg | 79% |
| Sodium | 1117mg | 47% |
| Potassium | 815mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1908IU | 38% |
| Vitamin C | 9mg | 10% |
| Calcium | 273mg | 27% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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