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Creamy Mushroom Pasta Recipe

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4 from 37 reviews

  • Author: Sophia
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

This creamy mushroom cream sauce pasta features tender baby bella mushrooms cooked in a rich and smooth sauce made from butter, shallots, garlic, half and half, and Parmesan cheese. Ready in about 30 minutes, it’s a hearty, comforting meal perfect for easy weeknight dinners.

Ingredients

Mushroom Cream Sauce

  • 5 Tbsp. unsalted butter
  • 1 large shallot, chopped (about ½ cup)
  • 16 oz. baby bella or white mushrooms, thinly sliced
  • 4 cloves garlic, minced
  • 1 tsp. Italian seasoning
  • 2 Tbsp. all-purpose flour
  • ½ cup chicken broth
  • 2 cups half and half
  • 2 tsp. soy sauce
  • ½ cup freshly grated Parmesan cheese, plus more for serving
  • 1–2 Tbsp. finely chopped fresh parsley

Pasta

  • 16 oz. dry fettuccine

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 sliced mushrooms and cook, stirring occasionally, until the moisture evaporates and mushrooms become tender, about 10-12 minutes. Season with salt and pepper once the mushrooms have released their moisture.
  2. Add Garlic and Seasoning: Stir in minced garlic and Italian seasoning. Cook for about 30 seconds until fragrant, stirring constantly.
  3. Create Roux: Sprinkle the all-purpose flour over the mushroom mixture and cook for about 1 minute while stirring constantly to cook out the raw flour taste.
  4. Add Liquids and Simmer: Pour in the chicken broth and bring the mixture to a simmer, scraping the bottom of the pan to release any browned bits for extra flavor.
  5. Finish Sauce: Slowly add half and half and soy sauce to the pan. Season with salt and pepper. Simmer gently until the sauce thickens, about 4-5 minutes.
  6. Add Cheese and Parsley: Stir in the freshly grated Parmesan cheese and chopped parsley. Taste the sauce and adjust salt and pepper as needed. Optionally, add juice of half a lemon to brighten the flavor.
  7. Cook Pasta: Meanwhile, cook fettuccine in salted boiling water until al dente according to package directions. Before draining, reserve some pasta cooking water.
  8. Toss Pasta with Sauce: Drain pasta and toss it with the mushroom cream sauce in the skillet. If the sauce is too thick, thin it out with reserved pasta water to achieve desired consistency.
  9. Serve: Plate the pasta and serve with additional Parmesan cheese on top.

Notes

  • Leftovers: Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Reheating: Reheat gently with a splash of chicken broth, white wine, or water to loosen the sauce and prevent it from drying out.
  • Lemon Juice: Adding lemon juice is optional but enhances the sauce’s brightness.
  • Pasta Water: Reserving pasta water helps to loosen the sauce and bind it nicely to the pasta.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

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