Easy Creamy Mushroom Pasta
This Easy Creamy Mushroom Pasta combines golden sautéed mushrooms with a luscious garlic cream sauce for the ultimate comfort meal. Rich, earthy mushrooms get perfectly golden in butter, then white wine deglazes all those flavorful bits from the pan before heavy cream and Parmesan create a silky sauce that clings to every strand of pasta.
Equipment
- Large pot For boiling pasta
- Large skillet 12-inch works best
- Colander
- Sharp knife
- Cutting board
- Wooden spoon or spatula
- Cheese grater For fresh Parmesan
- Measuring cups and spoons
- Tongs For tossing pasta
Ingredients
For the Pasta
- 12 oz fettuccine or linguine pasta 340g
- 1 tablespoon salt for pasta water
For the Mushroom Cream Sauce
- 1 lb cremini mushrooms 450g, baby bella or white button, sliced
- 3 tablespoons butter 42g
- 2 tablespoons olive oil 30ml
- 4 cloves garlic minced
- 1/2 cup dry white wine 120ml, Sauvignon Blanc or Pinot Grigio
- 1 1/2 cups heavy cream 360ml
- 3/4 cup Parmesan cheese 75g, freshly grated
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
- salt and black pepper to taste
- 1/4 cup fresh parsley chopped, for garnish
- 1/2 cup reserved pasta water 120ml
Instructions
- Bring a large pot of water to a rolling boil, add salt, then cook fettuccine according to package directions minus 1 minute. Reserve 1 cup pasta water before draining.
- Clean mushrooms with a damp paper towel, slice 1/4-inch thick, and pat dry. Mince garlic and chop parsley separately.
- Heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms in a single layer and cook undisturbed for 3-4 minutes until golden, then stir and cook another 3-4 minutes. Season with salt and pepper, then remove from skillet.
- In the same skillet, sauté garlic for 30 seconds until fragrant. Add white wine and scrape up browned bits, simmering for 2-3 minutes until reduced by half. Pour in heavy cream and thyme, bringing to a gentle simmer for 2-3 minutes.
- Reduce heat to medium-low and add Parmesan in three additions, stirring until melted. Season with salt and pepper, return mushrooms to skillet, and simmer for 1-2 minutes. Add pasta water if sauce is too thick.
- Add drained pasta to the skillet and toss with tongs to coat. Add 1/4 cup reserved pasta water and cook together for 1-2 minutes, tossing frequently until sauce clings to pasta.
- Divide pasta among serving bowls, garnish with fresh parsley and extra Parmesan, and finish with fresh black pepper. Serve immediately.
Notes
- Don't overcrowd the mushrooms in the pan or they'll steam instead of getting that beautiful golden color. Cook in batches if necessary.
- Use freshly grated Parmesan instead of pre-shredded for the smoothest, creamiest sauce that melts perfectly.
- Reserve plenty of pasta water before draining - the starchy water is key to achieving the perfect sauce consistency.
- Cook the wine until the strong alcohol smell disappears, usually 2-3 minutes, to avoid a harsh taste.
- Add Parmesan gradually and off high heat to prevent clumping. Stir constantly for best results.
- For a lighter version, substitute half the heavy cream with half-and-half, though the sauce won't be quite as rich.
- Add protein like grilled chicken, cooked shrimp, or crispy bacon for a heartier meal.
- Try a mushroom mix using shiitake, oyster, and portobello for more complex flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Don't freeze as cream sauces don't freeze well.
- When reheating, add 2-3 tablespoons of heavy cream, milk, or pasta water over low heat to restore creaminess.
Nutrition
Serving: 1ServingCalories: 582kcalCarbohydrates: 50gProtein: 18gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 95mgSodium: 448mgPotassium: 520mgFiber: 3gSugar: 4gVitamin A: 18IUVitamin C: 4mgCalcium: 22mgIron: 12mg
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