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Creamy Mushroom Pasta Recipe

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4.4 from 12 reviews

This creamy mushroom pasta recipe is a rich and indulgent dish featuring golden buttery garlicky mushrooms tossed with fettuccine in a luscious cream and parmesan sauce. Perfect for a comforting Western-style main course, it balances savory mushrooms with a silky, flavorful sauce that’s easy to prepare in under 20 minutes.

Ingredients

Pasta

  • 160g (6oz) fettuccine or linguine (dried)

Sauce & Mushrooms

  • 2 tbsp (30g) unsalted butter
  • 1/2 tbsp olive oil
  • 300g (10oz) mushrooms, sliced 1/3 cm (1/8″) thick (white or cremini/swiss brown)
  • 2 garlic cloves, finely chopped
  • 1/2 cup (125ml) dry white wine (or rosé, or more broth as substitute)
  • 1/2 cup (125ml) low sodium chicken broth/stock (or vegetable broth)
  • 3/4 cup (185ml) heavy/thickened cream
  • 1/3 cup (30g) finely grated parmesan cheese
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper

For Serving

  • Extra parmesan cheese
  • Fresh parsley, roughly chopped (optional)

Instructions

  1. Cook pasta: Bring a large pot of salted water to a boil and cook the pasta for 1 minute less than the package instructions. Just before draining, scoop out and reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
  2. Heat butter and oil: In a large skillet over high heat, melt the butter and add the olive oil to prevent the butter from burning and help the mushrooms brown nicely.
  3. Cook mushrooms: Add the sliced mushrooms to the skillet and cook, stirring regularly. When they start to release moisture and sweat, season with a pinch of salt and pepper. Continue cooking until the mushrooms turn a golden brown, about 4 to 5 minutes.
  4. Add garlic: Stir in the finely chopped garlic and cook until fragrant and golden along with the mushrooms.
  5. Deglaze with wine: Stand back and carefully add the white wine. It will steam vigorously. Stir well, scraping the bottom of the skillet to release any browned bits. Simmer rapidly until the wine has mostly evaporated and the winey aroma has dissipated.
  6. Add broth and cream: Pour in the chicken broth, cream, parmesan cheese, and season again with salt and pepper. Stir the mixture to dissolve the parmesan and let it simmer for 2 minutes, stirring frequently to form a smooth sauce.
  7. Toss pasta in sauce: Transfer the drained pasta into the skillet with the sauce. Toss for 1 to 2 minutes until the sauce thickens and coats the pasta evenly. If the sauce becomes too thick or clumpy, add a splash of the reserved pasta cooking water to loosen it up and achieve a silky consistency.
  8. Garnish and serve: Sprinkle with chopped parsley if desired and serve immediately with extra parmesan cheese on the side.

Notes

  • Use flat wide pasta like fettuccine or linguine for best results with creamy sauces, but any dried pasta will work well.
  • The combination of butter and olive oil prevents burning and helps mushrooms brown beautifully.
  • You can substitute light cream for heavy cream but the dish will be less rich. Use pasta water for sauce thickness if using light cream.
  • Use finely grated parmesan for best melting and flavor. Avoid sandy or shaved parmesan varieties.
  • Leftovers keep well in the fridge for up to 3 days. Reheat gently with a splash of water to loosen the sauce.
  • Pair leftovers with a lighter meal or salad to balance the richness.

Find it online: https://recipesbyliza.com/creamy-mushroom-pasta-recipe/