Description
This Creamy Mushroom Pasta is a decadent and delicious dish featuring fettuccine tossed in a rich sauce made with golden sautéed mushrooms, garlic, white wine, chicken broth, heavy cream, and Parmesan cheese. Perfectly cooked pasta combined with a silky, cheesy mushroom sauce creates a comforting meal that’s easy to prepare and sure to impress.
Ingredients
Scale
Pasta
- 160g / 6oz fettuccine or linguine
Sauce
- 2 tbsp (30g) unsalted butter
- 1/2 tbsp olive oil
- 300g / 10 oz mushrooms, sliced 1/3 cm / 1/8″ thick (white, cremini/swiss brown)
- 2 garlic cloves, finely chopped
- 1/2 cup (125 ml) dry white wine (or rosé, substitute more broth)
- 1/2 cup (125 ml) low sodium chicken broth or vegetable broth
- 3/4 cup (185 ml) heavy cream (thickened cream)
- 1/3 cup (30g) Parmesan cheese, finely grated
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
Garnish
- Extra Parmesan cheese, for serving
- Parsley, roughly chopped (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook for 1 minute less than the package instructions indicate. When almost done, reserve 1 cup of the pasta cooking water before draining the pasta.
- Heat Butter and Oil: In a large skillet over high heat, melt the butter and add the olive oil. Ensure the mixture is hot before adding mushrooms.
- Sauté Mushrooms: Add the sliced mushrooms to the skillet, stirring regularly. Season with a pinch of salt and pepper once the mushrooms begin to sweat. Continue cooking until the mushrooms are golden, about 4 to 5 minutes.
- Add Garlic: Stir in the finely chopped garlic and cook until both the garlic and mushrooms are golden and fragrant.
- Deglaze with Wine: Carefully add the white wine to the hot skillet; the mixture will steam up. Stir, scraping any browned bits from the bottom of the pan. Let it simmer until the wine mostly evaporates and the winey aroma disappears.
- Add Broth, Cream, and Cheese: Pour in the chicken broth, heavy cream, Parmesan cheese, salt, and pepper. Stir until the Parmesan dissolves and the sauce simmers gently for about 2 minutes, stirring regularly to prevent sticking.
- Toss Pasta in Sauce: Transfer the drained pasta to the skillet with the sauce. Toss together for 1 to 2 minutes until the sauce thickens and coats the pasta evenly. If the sauce becomes too thick, add a splash of the reserved pasta water to loosen it and create a silky texture.
- Serve: Garnish the pasta with roughly chopped parsley and extra Parmesan cheese. Serve immediately while hot and creamy.
Notes
- Video of the recipe is available online to guide you through the steps visually.
- To scale up the recipe, cook mushrooms in batches to avoid steaming and achieve a golden-brown color.
Nutrition
- Serving Size: 1 serving
- Calories: 893 kcal
- Sugar: 5 g
- Sodium: 1117 mg
- Fat: 58 g
- Saturated Fat: 33 g
- Unsaturated Fat: 24 g
- Trans Fat: 0.5 g
- Carbohydrates: 67 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 237 mg
