Description
This Creamy Mushroom Pasta recipe features perfectly cooked fettuccine tossed in a rich, garlicky mushroom sauce made with white wine, cream, and parmesan. The mushrooms are sautéed until golden, creating a luxurious, flavorful sauce that coats each strand of pasta. This comforting dish is quick to prepare and ideal for a satisfying weeknight meal or elegant dinner.
Ingredients
Scale
Pasta
- 160g (6oz) fettuccine or linguine
Sauce
- 2 tbsp (30g) unsalted butter
- 1/2 tbsp olive oil
- 300g (10oz) mushrooms, sliced 1/3 cm (1/8″) thick (white or cremini/swiss brown)
- 2 garlic cloves, finely chopped
- 1/2 cup (125ml) dry white wine (or rosé, substitute with more broth if preferred)
- 1/2 cup (125ml) low sodium chicken broth or vegetable broth
- 3/4 cup (185ml) heavy cream (thickened cream)
- 1/3 cup (30g) parmesan cheese, finely grated
- 1/2 tsp salt
- 1/2 tsp black pepper
To Serve
- Extra parmesan cheese
- Parsley, roughly chopped (optional)
Instructions
- Cook the pasta: Bring salted water to a boil and cook the fettuccine for one minute less than package instructions. Just before draining, reserve 1 cup of the pasta cooking water, then drain the pasta.
- Prepare the mushrooms: In a large skillet, melt the butter with olive oil over high heat. Add the sliced mushrooms and cook, stirring regularly. Season with a pinch of salt and pepper to help release moisture. Continue cooking until the mushrooms turn golden, about 4 to 5 minutes.
- Add garlic: Stir in the finely chopped garlic and cook until the garlic turns golden and mushrooms are richly browned.
- Deglaze with wine: Carefully pour in the white wine, as it may steam vigorously. Stir the skillet bottom to scrape and lift any browned bits. Simmer rapidly until the wine has mostly evaporated and its sharp aroma dissipates.
- Add broth and cream: Pour in the chicken or vegetable broth, cream, grated parmesan, and season with salt and pepper. Stir well to dissolve the parmesan into the sauce, then simmer for 2 minutes, stirring frequently to thicken the sauce.
- Toss pasta with sauce: Add the drained pasta directly to the sauce and toss gently for 1 to 2 minutes until the sauce thickens and coats the pasta evenly. If the sauce becomes too thick or clings too much, add a splash of the reserved pasta cooking water to loosen it.
- Serve and garnish: Transfer the creamy mushroom pasta to plates, garnish with freshly chopped parsley and extra parmesan cheese. Serve immediately for the best flavor and texture.
Notes
- Watch the recipe video for visual guidance on perfect creamy pasta.
- To scale up, cook mushrooms in batches to prevent steaming and ensure they brown well.
- If white wine is not available or preferred, substitute with rosé wine or use additional broth.
- Use low-sodium broth to better control salt levels.
- For a vegetarian version, substitute chicken broth with vegetable broth.
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 g
- Carbohydrates: 67 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 237 mg
