Print

Creamy Mushroom Pasta Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

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