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Delicious Creamy Mushroom Pasta

Kathleen R. Coffey
A quick and easy creamy mushroom pasta featuring buttery, garlicky mushrooms simmered in a rich cream and parmesan sauce, perfectly coating al dente linguine or fettuccine. This dish is packed with flavor and simple to prepare, making it a reliable favorite for any occasion.
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Course Main
Cuisine Western
Servings 2

Equipment

  • 1 large pot (for boiling pasta)
  • 1 Nonstick skillet (for sautéing mushrooms)
  • 1 Slotted spoon (for reserving pasta water)
  • Measuring cups and spoons (for precise ingredient measurement)
  • 1 Pair of tongs (for tossing pasta in sauce)

Ingredients
  

  • 160 g fettuccine or linguine pasta
  • 2 tbsp unsalted butter
  • 1/2 tbsp olive oil
  • 300 g mushrooms sliced (white or cremini)
  • 2 garlic cloves finely chopped
  • 125 ml dry white wine or rosé; substitute broth if preferred
  • 125 ml low-sodium chicken or vegetable broth
  • 185 ml heavy cream or thickened cream
  • 30 g parmesan cheese finely grated
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Extra parmesan for serving
  • Fresh parsley chopped (optional garnish)

Instructions
 

  • Prepare and Cook the Pasta: Bring a large pot of salted water to a rolling boil. Use about 1 tablespoon of salt for every 4 liters (or 1 gallon) of water—this seasons the pasta perfectly.
    Once boiling, add the fettuccine or linguine and cook it according to the package instructions, but reduce the cooking time by one minute to ensure the pasta is just shy of al dente.
    This slight undercooking allows the pasta to finish cooking in the sauce later, soaking up the flavors. As the pasta nears completion, carefully scoop out 1 cup of the starchy cooking water and set it aside; this liquid will help loosen the sauce if needed. Finally, drain the pasta thoroughly using a colander and set aside.
  • Melt Butter and Heat Oil for Sautéing: In a large nonstick skillet, melt the unsalted butter over medium-high heat. Once the butter has melted and is foaming slightly, add the olive oil.
    This combination prevents the butter from burning while helping the mushrooms achieve a beautiful golden color. Heat the mixture until it is hot but not smoking, which creates the ideal surface for sautéing mushrooms.
  • Cook Mushrooms Until Golden: Add the sliced mushrooms evenly across the skillet in a single layer, avoiding overcrowding to prevent steaming. Sprinkle a pinch of salt and freshly ground black pepper over the mushrooms to season and encourage moisture release.
    Stir occasionally, allowing the mushrooms to cook undisturbed at times so they can caramelize and turn a deep golden brown. This process usually takes around 4 to 5 minutes. Properly cooked mushrooms should be tender with slightly crispy edges, contributing a rich umami flavor to the dish.
  • Add Garlic and Build Aroma: Once the mushrooms are golden, add the finely chopped garlic directly to the skillet. Stir continuously to prevent the garlic from burning, cooking just until it becomes fragrant and lightly golden—about 1 to 2 minutes. This step infuses the mushrooms with a warm, aromatic garlic essence that complements the creamy sauce.
  • Deglaze the Pan with White Wine: Carefully pour in the white wine (or rosé) to deglaze the pan, standing back slightly as it may steam vigorously. Using a wooden spoon or spatula, gently scrape the bottom of the skillet to lift any browned bits stuck to the surface.
    These bits are packed with flavor and will enrich the sauce. Allow the wine to simmer rapidly over medium-high heat until most of the liquid evaporates and the sharp alcoholic smell dissipates. This usually takes around 3 to 4 minutes, leaving a subtle wine-infused taste.
  • Incorporate Broth, Cream, and Parmesan: Reduce the heat to medium-low and add the chicken or vegetable broth, heavy cream, and finely grated parmesan cheese to the skillet.
    Stir continuously to help the parmesan melt smoothly and combine with the liquids, forming a luscious and creamy sauce. Season with additional salt and freshly ground black pepper to taste. Allow the sauce to simmer gently for about 2 minutes, stirring regularly to prevent it from sticking to the pan and to encourage thickening.
  • Combine Pasta with Sauce: Transfer the drained pasta directly into the skillet with the creamy mushroom sauce. Using tongs, gently toss the pasta in the sauce, ensuring each strand is thoroughly coated.
    Continue tossing and cooking for 1 to 2 minutes, allowing the pasta to absorb the flavors and the sauce to thicken further. If the sauce becomes too thick or sticky, gradually add a splash of the reserved pasta cooking water, which contains starch that will loosen the sauce and restore a silky texture.
  • Final Touches and Garnishing: Once the pasta is perfectly coated and the sauce has reached the desired consistency, remove the skillet from heat. Transfer the creamy mushroom pasta to serving plates or bowls.
    For an added burst of freshness and color, sprinkle chopped parsley on top. Serve immediately with extra grated parmesan on the side, allowing diners to add more cheesy richness if they desire.

Notes

  • Use dried pasta instead of fresh for best texture and flavor absorption in creamy sauces.
  • Sauté mushrooms in batches if needed to avoid steaming and to achieve that ideal golden-brown caramelization.
  • The combination of butter and olive oil prevents burning and enhances the richness of mushrooms.
  • Heavy cream delivers the classic silky texture; light cream can be substituted but will result in a thinner sauce.
  • Always use finely grated parmesan rather than pre-shredded or shaved to ensure it melts smoothly into the sauce.
  • Reserve some pasta cooking water to adjust sauce consistency—it contains starch that helps thicken and bind the sauce.
  • This recipe reheats well in the microwave or stovetop with a splash of water or cream to loosen the sauce.