Creamy Mushroom Pasta Recipe

Introduction

This creamy mushroom pasta is a comforting and flavorful dish perfect for any night of the week. Featuring tender sautéed mushrooms in a rich, cheesy sauce, it pairs beautifully with fettuccine for a satisfying meal.

Ingredients

• 5 Tbsp. unsalted butter
• 1 large shallot, chopped (about 1/2 cup)
• 16 oz. baby bella or white mushrooms, thinly sliced
• 4 cloves garlic, minced
• 1 tsp. Italian seasoning
• 2 Tbsp. all-purpose flour
• 1/2 cup chicken broth
• 2 cups half and half
• 2 tsp. soy sauce
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 1-2 Tbsp. finely chopped fresh parsley
• 16 oz. dry fettuccine

Instructions

1. Step 1: In a large wide heavy skillet or sauté pan, melt butter over medium heat. Add the chopped shallots and cook for about 2-3 minutes until softened. Add the sliced mushrooms and cook, stirring occasionally, until their moisture evaporates and they become tender, about 10-12 minutes. Season with salt and pepper after the mushrooms release their moisture.
2. Step 2: Stir in the minced garlic and Italian seasoning. Cook for about 30 seconds until fragrant, stirring constantly. Sprinkle the flour over the mushrooms and cook for about 1 minute, stirring constantly to avoid lumps.
3. Step 3: Pour in the chicken broth and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan for extra flavor.
4. Step 4: Add the half and half and soy sauce. Season with salt and pepper to taste. Let the sauce simmer gently until it thickens, about 4-5 minutes.
5. Step 5: Stir in the grated Parmesan cheese and chopped parsley. Taste and adjust seasoning if needed. For a bright finish, you can add the juice of half a lemon, though this is optional.
6. Step 6: Meanwhile, cook the fettuccine in salted boiling water until al dente according to the package instructions. Just before draining, reserve some pasta water. Drain the pasta and toss it with the sauce, thinning with reserved pasta water if necessary. Serve topped with extra Parmesan cheese.

Tips & Variations

• Substitute half and half with heavy cream for an even richer sauce.
• Use vegetable broth instead of chicken broth to make the dish vegetarian-friendly.
• Try adding a splash of white wine when adding the broth for extra depth of flavor.
• For a vegan version, use dairy-free butter, plant-based cream, and nutritional yeast instead of Parmesan.

Storage

Store leftover creamy mushroom pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk or broth to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, this sauce pairs well with a variety of pasta shapes like penne, linguine, or even spaghetti. Choose your favorite or what you have on hand.

How can I make this dish dairy-free?

You can use plant-based butter and cream alternatives, and replace Parmesan with nutritional yeast to maintain a cheesy flavor without dairy.

Creamy Mushroom Pasta Recipe

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★★★★★

4.4 from 309 reviews

This creamy mushroom pasta recipe features tender sautéed mushrooms in a rich and velvety Parmesan sauce, perfectly tossed with al dente fettuccine. The sauce is infused with garlic, Italian seasoning, and a hint of soy sauce for depth of flavor, making it a comforting and elegant dish ideal for a satisfying weeknight dinner or special occasion.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sauce Ingredients

• 5 Tbsp. unsalted butter
• 1 large shallot, chopped (about 1/2 cup)
• 16 oz. baby bella or white mushrooms, thinly sliced
• 4 cloves garlic, minced
• 1 tsp. Italian seasoning
• 2 Tbsp. all-purpose flour
• 1/2 cup chicken broth
• 2 cups half and half
• 2 tsp. soy sauce
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 1–2 Tbsp. finely chopped fresh parsley
• Salt and freshly ground black pepper, to taste
• Juice of half a lemon (optional)

Pasta

• 16 oz. dry fettuccine
• Salt (for pasta water)

Instructions

1. Sauté Shallots and Mushrooms: In a large wide heavy skillet or sauté pan, melt the butter over medium heat. Add the chopped shallots and cook for about 2-3 minutes until softened. Add the sliced mushrooms and continue cooking, stirring occasionally, until the mushrooms release their moisture, which evaporates, and they become tender, approximately 10-12 minutes. Season the mushrooms with salt and pepper after they release moisture to enhance their flavor.
2. Add Garlic and Seasoning: Stir in the minced garlic and Italian seasoning, cooking until fragrant, about 30 seconds, while stirring constantly to avoid burning. Sprinkle the all-purpose flour evenly over the mushroom mixture and cook for about 1 minute, stirring continuously to cook out the raw flour taste and help thicken the sauce later.
3. Deglaze the Pan: Pour in the chicken broth and bring the mixture to a simmer. Use a spatula to scrape the bottom of the pan gently to release any browned bits, which add extra flavor to the sauce.
4. Add Dairy and Flavorings: Stir in the half and half and soy sauce. Season with salt and pepper to taste. Allow the sauce to simmer and thicken for about 4-5 minutes, stirring occasionally to prevent sticking.
5. Finish the Sauce: Remove the pan from the heat and stir in the freshly grated Parmesan cheese and chopped parsley. Taste the sauce and adjust salt and pepper as needed. Optionally, add the juice of half a lemon to brighten the sauce with a subtle acidity.
6. Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the dry fettuccine according to the package directions until al dente. Just before draining, reserve some pasta cooking water to adjust sauce consistency if needed.
7. Toss Pasta and Sauce: Drain the pasta and immediately toss it in the prepared mushroom sauce. If the sauce is too thick, thin it out with a little of the reserved pasta water until desired consistency is reached.
8. Serve: Serve the creamy mushroom pasta hot, topped with extra freshly grated Parmesan cheese and a sprinkle of chopped parsley for garnish.

Notes

• Using fresh mushrooms such as baby bella or white mushrooms adds the best texture and flavor.
• The optional lemon juice adds a lovely brightness and balances the richness of the sauce.
• Reserve pasta water before draining; its starch content can help achieve a smooth sauce consistency.
• For a vegetarian version, substitute chicken broth with vegetable broth.
• Freshly grated Parmesan cheese melts better and adds more flavor than pre-grated.
• Soy sauce adds umami depth but can slightly darken the sauce color.

Keywords: creamy mushroom pasta, fettuccine recipe, mushroom sauce pasta, vegetarian pasta dish, easy mushroom pasta, Italian creamy pasta