Description

This Creamy Mushroom Pasta is a luscious and comforting dish combining golden, garlicky mushrooms with a rich cream sauce and perfectly cooked fettuccine. The mushrooms are sautéed until golden, then simmered with white wine, chicken broth, and cream, creating a silky sauce enhanced by Parmesan cheese. Ideal for a cozy dinner, this recipe offers a decadent but easy-to-make pasta experience.

Ingredients

Scale

Pasta

160g (6oz) fettuccine or linguine

Sauce and Mushrooms

2 tbsp (30g) unsalted butter
1/2 tbsp olive oil
300g (10oz) mushrooms, sliced 1/3 cm / 1/8″ thick (white, cremini/swiss brown)
2 garlic cloves, finely chopped
1/2 cup (125 ml) dry white wine or rosé (or substitute more broth)
1/2 cup (125 ml) low sodium chicken broth or vegetable stock
3/4 cup (185 ml) heavy or thickened cream
1/3 cup (30g) Parmesan cheese, finely grated
1/2 tsp salt
1/2 tsp black pepper
Extra Parmesan, for serving
Fresh parsley, roughly chopped (optional)

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Instructions

Cook Pasta: Bring a large pot of salted water to boil and cook the fettuccine for 1 minute less than the time indicated on the packet. Just before draining, scoop out 1 cup of the pasta cooking water to reserve. Drain the pasta and set aside.
Sauté Mushrooms: In a large skillet, melt the butter and heat the olive oil over high heat. Add the sliced mushrooms and cook, stirring regularly, until they start to sweat. Season with a pinch of salt and pepper to help draw out moisture.
Golden Mushrooms and Garlic: Continue cooking the mushrooms until they become golden, about 4 to 5 minutes. Add the finely chopped garlic and cook until both the garlic and mushrooms turn golden, being careful not to burn the garlic.
Deglaze with Wine: Carefully add the white wine to the hot skillet – it will steam vigorously. Stir well, scraping the bottom of the pan to lift any browned bits. Simmer rapidly until most of the wine has evaporated and the winey aroma diminishes.
Add Liquids and Cheese: Pour in the chicken broth, heavy cream, and grated Parmesan. Season with salt and pepper. Stir to combine and dissolve the cheese, then simmer for 2 minutes, stirring regularly, allowing the sauce to thicken slightly.
Toss Pasta in Sauce: Add the drained pasta to the skillet and toss it in the sauce for 1 to 2 minutes until the sauce coats the pasta well and thickens. If the sauce becomes too thick and sticky, add a splash of the reserved pasta cooking water to loosen it and achieve a smooth, silky texture.
Serve: Garnish the pasta with roughly chopped parsley, if using, and extra Parmesan cheese. Serve immediately for the best flavor and texture.

Notes

Watch the video above for step-by-step guidance to achieve perfectly creamy pasta with golden mushrooms.
When scaling up, cook mushrooms in batches to prevent steaming which stops them from browning properly.
You can substitute chicken broth with vegetable stock for a vegetarian option.
Use dry white wine or rosé for the best flavor; if avoiding alcohol, substitute with more broth but note the flavor will be less complex.

Nutrition

Serving Size: 1 serving
Calories: 893 kcal
Sugar: 5 g
Sodium: 1117 mg
Fat: 58 g
Saturated Fat: 33 g
Unsaturated Fat: 23 g
Trans Fat: 0.5 g
Carbohydrates: 67 g
Fiber: 4 g
Protein: 24 g
Cholesterol: 237 mg