Creamy Mushroom Pasta Recipe
Introduction
Creamy Mushroom Pasta is a comforting and flavorful dish perfect for any night of the week. With tender mushrooms and a rich Parmesan-infused sauce, this recipe is both simple and satisfying. It pairs beautifully with fettuccine for a hearty meal.
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
- Step 1: In a large wide heavy skillet or sauté pan, melt butter over medium heat. Add the chopped shallots and cook for about 2-3 minutes until softened. Add sliced mushrooms and cook, stirring occasionally, until the moisture evaporates and the mushrooms become tender, about 10-12 minutes. Season with salt and pepper after the mushrooms release their moisture.
- Step 2: Stir in minced garlic and Italian seasoning. Cook until fragrant, about 30 seconds, stirring constantly. Sprinkle flour over the mushroom mixture and cook for about 1 minute, continuing to stir.
- Step 3: Pour in chicken broth and bring to a simmer. Scrape the bottom of the pan to release any browned bits for extra flavor.
- Step 4: Add half and half and soy sauce to the pan. Season with salt and pepper, then simmer the sauce until it thickens, about 4-5 minutes.
- Step 5: Stir in freshly grated Parmesan cheese and chopped parsley. Taste the sauce and adjust salt and pepper as needed. For a bright finish, you can optionally add juice of half a lemon.
- Step 6: Cook fettuccine in salted boiling water according to package instructions until al dente. Reserve some pasta water before draining. Toss the pasta with the creamy mushroom sauce, adding reserved pasta water as needed to thin the sauce. Serve immediately with extra Parmesan on top.
Tips & Variations
- Use vegetable broth instead of chicken broth to make this dish vegetarian-friendly.
- For added depth, try sautéing mushrooms in a bit of olive oil along with butter.
- Swap fettuccine for your favorite pasta shape like penne or linguine.
- Fresh thyme or rosemary can be added with the Italian seasoning for an herby twist.
- If you prefer a vegan version, substitute butter with olive oil, use plant-based milk and cheese alternatives.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or in the microwave, adding a splash of milk or broth to loosen the sauce if it has thickened. It’s best enjoyed fresh but can be safely preserved for quick meals later.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of mushrooms?
Yes, feel free to use cremini, shiitake, or button mushrooms. Each variety will add a slightly different flavor and texture but will work well in this creamy sauce.
Is there a dairy-free alternative for the half and half?
You can substitute half and half with full-fat coconut milk or another creamy non-dairy milk, though it will slightly change the flavor profile. To maintain thickness, consider adding a small amount of cornstarch mixed with water while simmering.
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Creamy Mushroom Pasta Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This creamy mushroom pasta recipe features tender sautéed mushrooms in a rich, velvety sauce made with butter, half and half, Parmesan cheese, and aromatic garlic and shallots. The sauce is thickened with flour and enriched with chicken broth and soy sauce for a delicious umami flavor. Served over perfectly cooked al dente fettuccine, this comforting dish is simple to make yet impressively flavorful—ideal for a satisfying weeknight dinner.
Ingredients
For the 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
For the Pasta
- 16 oz. dry fettuccine
- Salt, for pasta water
Instructions
- 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 cook until their moisture evaporates and the mushrooms turn tender, approximately 10–12 minutes, stirring occasionally. Season the mushrooms with salt and pepper once their moisture has released.
- Add Aromatics and Thicken: Stir in minced garlic and Italian seasoning, cooking until fragrant, about 30 seconds while stirring constantly. Sprinkle the all-purpose flour over the mushrooms and cook for about 1 minute, stirring continuously to avoid lumps.
- Deglaze with Broth: Pour in the chicken broth and bring the mixture to a simmer. Scrape the bottom of the pan to loosen any browned bits, enhancing the sauce’s flavor.
- Add Dairy and Season: Stir in the half and half and soy sauce, then season with salt and pepper to taste. Let the sauce simmer gently until it thickens, about 4–5 minutes.
- Finish Sauce: Remove the sauce from heat and stir in the freshly grated Parmesan cheese and chopped parsley. Optionally, add the juice of half a lemon to brighten the flavors. Taste and adjust seasoning as needed.
- Cook Pasta and Combine: Cook the fettuccine in salted boiling water according to package instructions until al dente. Reserve some pasta water before draining. Toss the pasta with the creamy mushroom sauce, adding reserved pasta water if needed to loosen the sauce. Serve immediately with extra Parmesan cheese on top.
Notes
- Using fresh mushrooms is key for the best texture and flavor; baby bella or white mushrooms both work well.
- Reserving pasta water helps adjust sauce consistency without diluting flavor.
- Adding lemon juice at the end is optional but adds a nice brightness to the creamy sauce.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- This recipe pairs well with a simple green salad or garlic bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Keywords: creamy mushroom pasta, fettuccine pasta, mushroom sauce, vegetarian pasta, easy dinner recipe
