Creamy Mushroom Pasta
You'll love this Creamy Mushroom Pasta (Easy)! A lusciously creamy and glossy mushroom pasta sauce paired with your favorite pasta shape for a perfect, cozy meal. Made in under 30 minutes, it’s ideal for weeknight dinners or special occasions.
Servings: 6 servings
Ingredients
- 4 tablespoons extra-virgin olive oil
- 1 pound mixed mushrooms white button, baby bella, oyster, crimini, and/or shiitake, thinly sliced
- Kosher salt to taste
- 1 medium shallot finely chopped
- 1 pound spaghetti fettuccini, or bucatini
- 1 cup heavy cream
- ¼ cup chicken broth
- ¼ cup dry white wine such as sauvignon blanc
- ⅓ cup fresh parsley finely chopped
- ½ cup Parmigiano cheese parmesan cheese, finely grated (plus more for serving)
- Freshly ground black pepper to taste
- Reserved pasta cooking water if needed
Instructions
- Sauté the Mushrooms: Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer (work in batches if necessary. Do not overcrowd the pan or the mushrooms will steam and not brown). Sauté undisturbed for 3–4 minutes to allow the mushrooms to brown, then stir and cook for another 3–4 minutes until tender and golden. Season with salt.
- Add Shallots and Deglaze: Lower the heat to medium. Add the chopped shallots and parsley to the mushrooms and sauté until softened, about 2 minutes. Pour in the white wine and cook for 2 minutes, scraping the bottom of the pan to deglaze and evaporate most of the liquid. If you don't have wine, you can use lemon juice or more broth.
- Create the Sauce: Stir in the chicken broth and heavy cream, bringing the mixture to a gentle simmer. Let it cook for 3–4 minutes, stirring occasionally, until the sauce thickens slightly and becomes glossy.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 1 cup of pasta cooking water before draining the pasta.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing to coat the pasta in the sauce. Stir in the Parmigiano cheese. Toss until the cheese melts and the sauce clings to the pasta. If needed, add a splash of the reserved pasta cooking water to loosen the sauce. If you feel that the sauce isn't thickening, cover the pasta dish with a lid for 5 minutes, and it will come together with the heat of the pasta.
- Season and Serve: Taste and add freshly ground black pepper, if desired. Serve immediately, garnished with additional Parmigiano cheese and parsley if desired.
Notes
- Use A Mix Of Mushrooms: Combining different types of mushrooms adds depth and complexity to the sauce, giving it a richer, more savory flavor.
- Sauté In Batches: Cooking mushrooms in batches ensures they brown evenly instead of steaming, enhancing their flavor and texture.
- Cook Pasta Al Dente: Keeping the pasta slightly firm allows it to finish cooking in the sauce and absorb the flavors without becoming mushy.
- Reserve Pasta Water: Saving some pasta water helps adjust the sauce consistency, making it silky and perfectly coated on the noodles.
Nutrition
Calories: 569kcal | Carbohydrates: 64g | Protein: 16g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 51mg | Sodium: 195mg | Potassium: 485mg | Fiber: 5g | Sugar: 6g | Vitamin A: 929IU | Vitamin C: 5mg | Calcium: 150mg | Iron: 2mg
