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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.

Ingredients

Scale

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

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