Creamy Mushroom Pasta Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 -6 servings
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Calories
854 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Mushroom Pasta Recipe
Description
Creamy Mushroom Pasta Recipe features a blend of several types of mushrooms sautéed in olive oil until nicely browned, offering diverse textures and flavors. Shallots and parsley add a mild onion and fresh herbal note, and deglazing the pan with white wine lifts the flavors further. A sauce is created by simmering chicken broth and heavy cream, thickening to a glossy consistency that clings to pasta cooked to just tender. The grated Parmigiano cheese adds a savory finish and depth.
The mushrooms provide a tender, golden bite with some crisp edges where browned. The sauce has a smooth, luscious texture with a subtle tang from the wine, balanced by the richness of the cream and cheese. Stirring the pasta into the sauce helps the strands absorb flavor and ensures even coating.
This recipe is suited for a comforting dinner or casual lunch. It pairs well with lightly dressed greens or a crisp white wine, complementing its creamy and earthy notes. It’s ideal when eaten freshly prepared to enjoy the sauce's silkiness and the mushrooms’ texture.
For best results, sauté the mushrooms in batches so they brown instead of steaming and reserve pasta cooking water to adjust sauce consistency if needed. Avoid pre-shredded cheese for better melting and flavor. Garnish servings with extra Parmigiano and parsley for added taste and freshness.
Ingredients
- 4 tablespoons extra-virgin olive oil
- 1 pound mushroom white button, baby bella, oyster, crimini, and/or shiitake, thinly sliced, mixed varieties
- kosher salt to taste
- 1 medium shallot finely chopped
- 1 pound spaghetti fettuccini, or bucatini
- 1 cup heavy cream
- ¼ cup chicken broth
- ¼ cup white wine such as sauvignon blanc, dry
- ⅓ cup parsley finely chopped, fresh
- ½ cup Parmigiano Cheese parmesan cheese, finely grated (plus more for serving)
- black pepper to taste, freshly ground
- pasta cooking water if needed, reserved
Instructions
- Sauté the Mushrooms: Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer (work in batches if necessary. Do not overcrowd the pan or the mushrooms will steam and not brown). Sauté undisturbed for 3–4 minutes to allow the mushrooms to brown, then stir and cook for another 3–4 minutes until tender and golden. Season with salt.
- Add Shallots and Deglaze: Lower the heat to medium. Add the chopped shallots and parsley to the mushrooms and sauté until softened, about 2 minutes. Pour in the white wine and cook for 2 minutes, scraping the bottom of the pan to deglaze and evaporate most of the liquid. If you don't have wine, you can use lemon juice or more broth.
- Create the Sauce: Stir in the chicken broth and heavy cream, bringing the mixture to a gentle simmer. Let it cook for 3–4 minutes, stirring occasionally, until the sauce thickens slightly and becomes glossy.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 1 cup of pasta cooking water before draining the pasta.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing to coat the pasta in the sauce. Stir in the Parmigiano cheese. Toss until the cheese melts and the sauce clings to the pasta. If needed, add a splash of the reserved pasta cooking water to loosen the sauce. If you feel that the sauce isn't thickening, cover the pasta dish with a lid for 5 minutes, and it will come together with the heat of the pasta.
- Season and Serve: Taste and add freshly ground black pepper, if desired. Serve immediately, garnished with additional Parmigiano cheese and parsley if desired.
Notes
- Use a mix of mushrooms to enrich the flavor profile.
- Cook mushrooms in batches to achieve a golden sear without steaming.
- Reserve some pasta water to loosen the sauce if it thickens too much.
- Deglaze the pan with white wine or substitute with lemon juice or broth.
- Use freshly grated Parmigiano cheese rather than pre-shredded for better melting.
- Serve immediately to enjoy the sauce at its creamiest texture.
- Garnish dishes with extra parsley and Parmigiano for added brightness and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 854 kcal
% Daily Value*
| Calories | 854kcal | 43% |
| Carbohydrates | 96g | 32% |
| Protein | 24g | 48% |
| Fat | 41g | 63% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Cholesterol | 76mg | 25% |
| Sodium | 292mg | 12% |
| Potassium | 728mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 1394IU | 28% |
| Vitamin C | 8mg | 9% |
| Calcium | 225mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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