Creamy Mushroom Pasta Recipe

Introduction

This creamy mushroom pasta is a comforting and flavorful dish perfect for weeknight dinners or special occasions. Rich with tender mushrooms and a smooth Parmesan sauce, it’s sure to become a family favorite.

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 chopped shallots and cook for about 2–3 minutes until softened. Add sliced mushrooms and cook until their moisture evaporates and they become tender, about 10–12 minutes, stirring occasionally. Season with salt and pepper after the mushrooms release their moisture.
2. Step 2: Stir in minced garlic and Italian seasoning, cooking until fragrant, about 30 seconds while stirring constantly. Sprinkle flour over the mushrooms and cook for about 1 minute, stirring constantly to incorporate.
3. Step 3: Add chicken broth and bring the mixture to a simmer, scraping the bottom of the pan to release any browned bits for extra flavor.
4. Step 4: Pour in half and half and soy sauce. Season with salt and pepper, then simmer the sauce until it thickens, about 4–5 minutes.
5. Step 5: Stir in 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’s flavor.
6. Step 6: Cook the fettuccine in salted boiling water until al dente, following package instructions. Just before draining, reserve some pasta water. Drain the pasta and toss it in the sauce, adding reserved pasta water as needed to reach your desired consistency. Serve with additional Parmesan cheese.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for the chicken broth.
• Use a mix of wild mushrooms for a more complex flavor.
• If you prefer a richer sauce, replace half and half with heavy cream.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Fresh thyme or rosemary can be used instead of Italian seasoning for a different herbal note.

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 thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes. Substitute the butter with a dairy-free margarine or oil, use a plant-based milk like oat or almond milk for the half and half, and replace Parmesan with a dairy-free cheese alternative. Keep in mind the flavor and texture will differ slightly.

Can I prepare the sauce ahead of time?

Absolutely. The mushroom sauce can be made up to 2 days in advance and refrigerated. Warm it gently before tossing with freshly cooked pasta for best results.

Creamy Mushroom Pasta Recipe

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★★★★★

4.7 from 63 reviews

This creamy mushroom pasta combines tender sautéed mushrooms with a rich and flavorful sauce made from butter, garlic, shallots, and Parmesan cheese. Perfectly cooked fettuccine is tossed in a luscious half-and-half and chicken broth sauce, seasoned with Italian herbs and a hint of soy sauce for depth, creating an indulgent yet approachable dinner great for mushroom lovers.

• Author: Tim
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Sauce

• 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

Pasta

• 16 oz. dry fettuccine

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 thinly sliced mushrooms and continue cooking, stirring occasionally, for 10-12 minutes until the moisture evaporates and the mushrooms become tender. Season with salt and pepper after the mushrooms release their moisture.
2. Add Garlic and Italian Seasoning: Stir in the minced garlic and Italian seasoning, cooking for about 30 seconds until fragrant, while stirring constantly to prevent burning.
3. Incorporate Flour: Sprinkle the all-purpose flour over the mushroom mixture and cook for about 1 minute, stirring constantly to create a roux that will thicken the sauce.
4. Add Chicken Broth: Pour in the chicken broth and bring the mixture to a simmer. Scrape the bottom of the pan to release any browned bits for extra flavor.
5. Add Half and Half and Soy Sauce: Stir in the half and half and soy sauce, then season with salt and pepper. Simmer gently for 4-5 minutes until the sauce thickens to a creamy consistency.
6. Finish the Sauce: Stir in freshly grated Parmesan cheese and chopped fresh parsley. Taste and adjust salt and pepper as needed. Optionally, add the juice of half a lemon to brighten the sauce.
7. Cook the Pasta: Meanwhile, cook the dry fettuccine in salted boiling water until al dente according to package instructions. Reserve some pasta cooking water before draining.
8. Toss Pasta with Sauce: Add the cooked pasta to the sauce and toss to coat evenly. If the sauce is too thick, thin it out with a splash of the reserved pasta water. Serve immediately with additional Parmesan cheese on top.

Notes

• Use baby bella mushrooms for a richer flavor, but white mushrooms also work well.
• Reserving pasta water is key to adjusting sauce consistency without diluting flavor.
• Adding lemon juice is optional but recommended to add brightness.
• For a vegetarian version, substitute chicken broth with vegetable broth.
• Use freshly grated Parmesan for best flavor and melting properties.

Keywords: creamy mushroom pasta, fettuccine with mushrooms, Italian pasta recipe, mushroom pasta sauce, creamy pasta sauce