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

Scale

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