Creamy Mushroom Pasta
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
497 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Mushroom Pasta
Description
This pasta dish starts by cooking linguine or fettuccine al dente, ensuring the pasta retains a firm texture. The sauce begins with butter and olive oil to sauté thinly sliced cremini mushrooms and minced garlic, cooking until mushrooms release moisture and it evaporates, concentrating the flavor. Removing the mushrooms to prepare the sauce base keeps them from overcooking.
A combination of white wine, Italian seasoning, lemon juice, flour, and Dijon mustard is added to the pan and whisked into a smooth paste before stirring in heavy cream. This creates a luscious, slightly thickened sauce with subtle acidity and herbaceous notes. Returning the mushrooms to the pan allows their flavors to meld into the sauce. Seasoning with salt and pepper adjusts the balance, while fresh parsley adds a bright herbal finish. Parmesan cheese can be sprinkled on to contribute umami richness.
Served immediately after combining pasta and sauce, the dish offers a creamy, savory experience that highlights mushrooms without overpowering them. It's suitable for a comforting weeknight meal or casual dinner gathering.
Ingredients
- 8 ounces pasta I like fettuccine or linguine, uncooked
- 1 tablespoon butter
- 1/2 tablespoon olive oil
- 8 ounces cremini mushrooms sliced thin
- 2 cloves garlic minced
- 1/3 cup white wine dry
- 1/4 teaspoon Italian seasoning
- 1 teaspoon lemon juice
- 1 teaspoon flour
- 1/2 teaspoon Dijon mustard
- 1 cup heavy cream aka whipping cream
- salt to taste
- black pepper to taste
- parsley chopped, to taste, fresh
- Parmesan Cheese to taste (optional, freshly grated
Instructions
- Boil a large, salted pot of water for the pasta and cook it al dente according to package directions.
- Meanwhile, add the butter and oil to a skillet over medium-high heat.
- Add the mushrooms and garlic to the pan and sauté for about 5 minutes, stirring often, until the mushrooms release most of their water and it's cooked off.
- Take the mushrooms out of the pan and set aside.
- Add the wine, Italian seasoning, lemon juice, flour, and Dijon mustard to the pan. Stir until it becomes a smooth paste.
- Stir in the cream and let it simmer for a couple of minutes.
- Add the mushrooms back into the pan. Reduce the heat and cook for a few more minutes until the sauce has thickened up a bit. Season sauce with salt & pepper as needed.
- Drain the pasta and toss it with the sauce along with the parsley and parmesan if using.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 46g | 15% |
| Protein | 11g | 22% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 137mg | 46% |
| Sodium | 71mg | 3% |
| Potassium | 435mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1006IU | 20% |
| Vitamin C | 1mg | 1% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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