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Creamy Mushroom Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 43 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian

Description

This creamy mushroom pasta recipe combines tender baby bella mushrooms sautéed in butter with a rich, velvety sauce made from half and half, Parmesan cheese, and Italian seasoning. Perfectly cooked fettuccine is tossed in this savory sauce for a comforting and flavorful dish that’s great for family dinners or gathering with friends.

Ingredients

Units Scale

For the Sauce and Mushrooms

  • 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

  1. Sauté Shallots and Mushrooms: In a large wide heavy skillet or sauté pan, melt butter over medium heat. Add chopped shallots and cook for about 2-3 minutes until softened. Add the thinly sliced mushrooms and cook for 10-12 minutes, stirring occasionally, until the moisture evaporates and mushrooms become tender. Season with salt and pepper after the mushrooms release their moisture.
  2. Add Garlic and Italian Seasoning: Stir in minced garlic and Italian seasoning. Cook for about 30 seconds until fragrant, stirring constantly. Sprinkle the flour over the mushroom mixture and cook for about 1 minute, stirring constantly to create a roux base for the sauce.
  3. Add Chicken Broth and Simmer: Pour in the chicken broth and bring the mixture to a simmer. Scrape the bottom of the pan to release any browned bits, which adds depth of flavor.
  4. Add Half and Half and Soy Sauce: Stir in the half and half and soy sauce. Season with additional salt and pepper to taste. Continue simmering the sauce for 4-5 minutes until it thickens to a creamy consistency.
  5. Finish the Sauce: Remove the pan from heat and stir in freshly grated Parmesan cheese and chopped parsley. Taste the sauce and adjust salt and pepper as needed. Optionally, you can add the juice of half a lemon to brighten the flavor of the sauce.
  6. Cook Pasta and Combine: Cook the fettuccine in salted boiling water according to package directions until al dente. Just before draining, reserve some pasta water. Drain the pasta and toss it with the creamy mushroom sauce. If the sauce is too thick, thin it with reserved pasta water to desired consistency.
  7. Serve: Serve the creamy mushroom pasta with additional Parmesan cheese on top for garnish and extra flavor.

Notes

  • Use baby bella mushrooms for a deeper, earthier flavor, but white button mushrooms will also work.
  • To keep the sauce smooth, stir constantly after adding flour to avoid lumps.
  • The optional lemon juice adds a nice brightness to balance the richness of the sauce.
  • Reserve pasta water before draining to adjust sauce consistency perfectly.
  • This dish pairs well with a side salad or steamed vegetables for a complete meal.

Find it online: https://yumrecipesfood.com/creamy-mushroom-pasta-recipe/