March 3, 2023
Review RecipeCreamy Mushroom Pasta
This creamy mushroom pasta features flavorful mushrooms in a parmesan cream sauce that will make your next pasta night out of this world.
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Creamy mushroom pasta is the perfect comfort food for chilly winter nights. The rich, earthy flavor of the mushrooms pairs perfectly with the luxurious cream sauce, and the parmesan cheese adds a delicious salty note, making this pasta dish irresistible!
Creamy Mushroom Pasta Ingredients
You’ll need:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons salted sweet cream butter
- ½ cup finely chopped sweet yellow onion
- 1 tablespoon minced garlic
- 8 ounces sliced white button mushrooms
- ¾ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup shredded parmesan cheese plus 2 tablespoons (for garnish)
- 8 ounces fettuccine, cooked according to package directions
- 2 teaspoons chopped flat parsley (optional garnish)
PRO TIP:
High-quality ingredients make all the difference in this fresh dish; try to use the best quality you can find, especially the parmesan cheese.
SUBSTITUTIONS AND ADDITIONS
PASTA: You can substitute any cooked pasta for the fettuccine in this delicious recipe.
BROTH: You can substitute vegetable broth or a cup of the pasta water for the chicken broth in the creamy pasta sauce.
ONIONS: You can substitute finely chopped shallots for the sweet yellow onion.
MUSHROOMS: You can substitute a variety of mushrooms in the creamy parmesan sauce, including baby Bellas, portobello, shiitake, or cremini mushrooms.
How to Make This Creamy Mushroom Pasta Recipe
STEP ONE: Add the extra virgin olive oil and butter to a 10 to 12-inch nonstick skillet over medium-high heat and allow the butter to melt.
STEP TWO: Add the chopped onions to the skillet and saute for 5 to 6 minutes, stirring often, until the onions are opaque.
STEP THREE: Add the garlic and cook for another minute.
OUR RECIPE DEVELOPER SAYS
Stir constantly to make sure the garlic doesn’t burn in the pan.
STEP FOUR: Add the sliced mushrooms and continue to stir often for another 5 to 7 minutes until the mushrooms cook down and begin to brown.
STEP FIVE: Add the kosher salt and cracked pepper to the mushrooms and cook for 1 minute.
STEP SIX: Add the chicken broth. Allow the sauce to simmer for 2 to 3 minutes, stirring occasionally.
STEP SEVEN: Add the heavy cream. Lower the heat to medium-low. Allow the sauce to simmer for 8 to 10 minutes. Stir often to keep the cream from scorching.
STEP EIGHT: Just before you are ready to serve, remove the pan from the heat and stir in the ½ cup of parmesan cheese. Stir constantly until the cheese is completely melted.
STEP NINE: Add the cooked fettuccine to the pan and toss to coat the noodles completely with the creamy mushroom pasta sauce. Sprinkle the 2 tablespoons of parmesan cheese and the chopped parsley. Serve while hot.
PRO TIP:
Al dente is the ideal consistency for pasta. The pasta will be tender and will still have a slightly firm texture when you bite into it.
How To Serve
This rich pasta dish makes an easy weeknight meal since it comes together so quickly. Serve it along with a loaf of garlic bread or cheesy pull-apart bread and a simple Caesar salad for a complete meal.
If you prefer creamy pasta to a tomato-based version, we recommend that you check out our creamy Italian chicken with pasta as well as our everything bagel pasta.
MORE PASTA RECIPES
Storage
IN THE FRIDGE: Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. You can store the sauce (without the noodles) for up to 3 days in the refrigerator.
IN THE FREEZER: We don’t recommend freezing this creamy pasta with mushrooms recipe. It may lose its creamy texture during the freezing process.
Fettuccine smothered in a creamy sauce loaded with savory mushrooms, and parmesan cheese is my idea of the ultimate comfort food. You’ll be transported to a kitchen in Italy as soon as you take your first bite of this easy and flavorful dish.
FREQUENTLY ASKED QUESTIONS
Can I use a different kind of mushroom in this recipe?
This easy recipe would work well with any type of sliced mushrooms you have available to you, including oyster mushrooms, portobello mushrooms, baby Bella mushrooms, shiitake mushrooms, or cremini mushrooms.
How do I know when the pasta is al dente?
To test your pasta for al dente, take a bite of the pasta a minute or two before the package instructions indicate it should be done. When you bite into it, and your teeth feel some resistance, but the pasta is still tender, your pasta is al dente.
Can I freeze this great recipe?
We don’t recommend freezing this recipe. The creamy mushroom sauce will lose its texture during the freezing process and not be quite as creamy once thawed.
What kind of pasta is best for this recipe?
This pasta recipe will work well with any type of pasta that you enjoy. Long or short pasta shapes will both work.
More Recipes You’ll Love
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- Everything Bagel Pasta
- Carbonara Pasta
- Stuffed Mushrooms
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- Philly Cheesesteak Pasta
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Creamy Mushroom Pasta
This creamy mushroom pasta features flavorful mushrooms in a parmesan cream sauce that will make your next pasta night out of this world.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Ingredients
- 2 tablespoons olive oil, extra virgin
- 2 tablespoons salted sweet cream butter
- ½ cup sweet yellow onion, finely chopped
- 1 tablespoon minced garlic
- 8 ounces mushrooms, sliced bottom
- ¾ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup shredded parmesan cheese
- 2 tablespoon shredded parmesan cheese, for garnish
- 8 ounces fettuccine, cooked according to package directions
- 2 teaspoons chopped flat parsley, optional garnish
Instructions
- Add the extra virgin olive oil and butter to a 10 to 12-inch nonstick skillet over medium-high heat and allow the butter to melt.
- Add the chopped onions to the skillet and saute for 5 to 6 minutes, stirring often, until the onions are opaque.
- Add the garlic and cook for another minute, stirring constantly to keep the garlic from browning too quickly.
- Add the sliced mushrooms and continue to stir often for another 5 to 7 minutes until the mushrooms cook down and begin to brown.
- Add the kosher salt and cracked pepper to the mushrooms and cook for 1 minute.
- Add the chicken broth. Allow the sauce to simmer for 2 to 3 minutes, stirring occasionally.
- Add the heavy cream. Lower the heat to medium-low. Allow the sauce to simmer for 8 to 10 minutes. Stir often to keep the cream from scorching.
- Just before you are ready to serve, remove the pan from the heat and stir in the ½ cup of parmesan cheese. Stir constantly until the cheese is completely melted.
- Add the cooked fettuccine to the pan and toss to coat the noodles completely. Sprinkle the 2 tablespoons of parmesan cheese and the chopped parsley. Serve while hot.
Notes
- High-quality ingredients make all the difference in this fresh dish; try to use the best quality you can find, especially the parmesan cheese.
- Stir constantly to make sure the garlic doesn’t burn in the pan.
- Al dente is the ideal consistency for pasta. The pasta will be tender and will still have a slightly firm texture when you bite into it.
Nutrition
Calories: 621kcal | Carbohydrates: 48g | Protein: 17g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 144mg | Sodium: 994mg | Potassium: 451mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1222IU | Vitamin C: 3mg | Calcium: 207mg | Iron: 2mg
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Comments
Ed M says
I do most of the cooking at our house and I have your opposite problem. My wife doesn’t eat mushrooms. So I’m sure I would love this and my wife would hate it!