Description
This creamy mushroom pasta recipe features tender fettuccine tossed in a rich, velvety sauce made with sautéed cremini mushrooms, garlic, white wine, heavy cream, and Parmesan cheese. Easy to make and perfect for a comforting weeknight dinner, this dish combines earthy mushrooms with a luscious sauce that coats every bite. Garnished with fresh parsley and extra Parmesan, it offers a flavorful and satisfying vegetarian meal with options for customization and variations.
Ingredients
Scale
Pasta
- 12 oz (340g) pasta (fettuccine, tagliatelle, or penne work great)
Sauce Base
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 lb (450g) cremini mushrooms, sliced (or a mix of cremini, white button, and shiitake)
- 3–4 cloves garlic, minced
- 1/2 cup (120ml) dry white wine (optional)
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) chicken or vegetable broth
- 1/4 cup (60g) grated Parmesan cheese
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- Salt and black pepper, to taste
Garnish
- Fresh parsley, chopped
- Extra Parmesan, for topping
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving about 1 cup of pasta water for later use to adjust sauce consistency.
- Sauté the Mushrooms: While pasta is cooking, heat olive oil and butter in a large skillet over medium heat. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until they release moisture and turn golden brown.
- Add Garlic & Deglaze: Add minced garlic to the skillet and cook for 1–2 minutes until fragrant. If using, pour in the white wine to deglaze the pan, scraping up browned bits from the bottom. Let the wine reduce for 2–3 minutes to cook off the alcohol.
- Make the Cream Sauce: Lower heat to low and stir in heavy cream and broth. Allow the sauce to simmer gently for 5 minutes so it thickens slightly. Add Parmesan cheese, thyme, salt, and pepper, stirring until the cheese melts and the sauce becomes smooth and creamy.
- Combine with Pasta: Add the cooked pasta to the skillet with the sauce. Toss well to coat. If the sauce is too thick, slowly add some reserved pasta water to loosen it to preferred consistency.
- Serve: Plate the pasta and garnish with chopped fresh parsley and extra Parmesan cheese. Serve immediately while warm and enjoy.
Notes
- For extra flavor, add a splash of truffle oil or incorporate fresh spinach or arugula into the sauce.
- To lighten the dish, substitute heavy cream with half-and-half or whole milk.
- Add cooked chicken, bacon, or sausage to increase protein content and make it heartier.
- Swap Parmesan with Pecorino Romano for a sharper, tangier taste.
- For a vegan alternative, use dairy-free cream and nutritional yeast instead of Parmesan.
- Additional vegetables such as peas, sun-dried tomatoes, or spinach can be included for variety and color.
- To add heat, stir in red pepper flakes to taste.
