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Creamy Mushroom Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 63 reviews
  • Author: Kimberly
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Description

This creamy mushroom pasta recipe features tender mushrooms in a rich, velvety sauce made with heavy cream, Parmesan cheese, and a hint of garlic. Perfectly cooked pasta is tossed in the luscious sauce, creating a comforting and elegant dish that can be prepared in just 20 minutes. Ideal for a quick weeknight dinner or a cozy meal, this pasta can be customized by using different types of mushrooms or swapping white wine with vegetable broth.

Ingredients

Pasta

  • 12 oz (340g) pasta (fettuccine, spaghetti, or penne)

Sauce

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 lb (450g) mushrooms, sliced (cremini, button, or a mix)
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (optional, can substitute with vegetable broth)
  • 1 cup heavy cream (or use half-and-half for a lighter version)
  • 1/2 cup grated Parmesan cheese (plus extra for serving)
  • 1/4 teaspoon ground nutmeg (optional)
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions, until al dente. Reserve 1 cup of pasta water before draining the pasta.
  2. Cook the Mushrooms: While the pasta is cooking, heat olive oil and butter in a large skillet over medium heat.
  3. Sauté Mushrooms: Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms are tender and browned. You may need to cook them in batches if your pan is too small.
  4. Add Garlic: Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
  5. Deglaze with Wine (Optional): Pour in the white wine (or vegetable broth if you’re skipping the wine) to deglaze the pan, scraping any flavorful bits off the bottom. Let the wine cook off for 2-3 minutes.
  6. Make the Creamy Sauce: Reduce the heat to low and pour in the heavy cream. Stir to combine, and let it simmer for 3-5 minutes, allowing the sauce to thicken slightly.
  7. Add Parmesan: Stir in the Parmesan cheese, and continue to cook for another 1-2 minutes until the cheese is melted and the sauce is creamy.
  8. Season: Season with salt, pepper, and ground nutmeg (if using) to taste.
  9. Combine Pasta and Sauce: Add the drained pasta to the skillet with the creamy mushroom sauce. Toss well to coat the pasta in the sauce. If the sauce is too thick, add some of the reserved pasta water, a little at a time, to reach your desired consistency.
  10. Serve: Serve the pasta with extra Parmesan cheese and a sprinkle of fresh parsley for garnish.

Notes

  • You can substitute half-and-half for heavy cream if you want a lighter sauce.
  • If you prefer, omit the wine and use vegetable broth instead for deglazing.
  • Cook mushrooms in batches for better browning and flavor.
  • Reserved pasta water helps to loosen the sauce and improve texture.
  • Use freshly grated Parmesan for a better melt and flavor.

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