Description
This Best Creamy Mushroom Pasta is a rich and flavorful Italian-inspired dish featuring tender mushrooms sautéed in a luscious creamy sauce, tossed with perfectly cooked fettuccine. It’s a comforting vegetarian meal that combines garlic, shallots, Parmesan cheese, and a hint of thyme for a deliciously satisfying dinner that’s easy to prepare on the stovetop.
Ingredients
Scale
Pasta
- 12 ounces fettuccine or pasta of choice
Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 3 cloves garlic, minced
- 16 ounces cremini or baby bella mushrooms, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup dry white wine (or vegetable broth)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
Garnish
- Chopped parsley
- Extra Parmesan cheese
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining the pasta, then set it aside.
- Sauté Shallots and Garlic: Heat olive oil and butter in a large skillet over medium heat. Add the finely chopped shallot and cook for 2–3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
- Cook Mushrooms: Add sliced mushrooms, salt, black pepper, and red pepper flakes (if using) to the skillet. Sauté for 8–10 minutes, stirring occasionally, until mushrooms are golden and have released their moisture.
- Deglaze with Wine: Pour in the white wine and cook for 2–3 minutes, scraping the bottom of the pan to lift any browned bits, until most of the liquid has evaporated.
- Add Cream and Cheese: Reduce heat to low and stir in the heavy cream, grated Parmesan, and thyme leaves. Let the sauce simmer for 2–3 minutes until creamy and slightly thickened.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet and toss well to coat the noodles in the creamy mushroom sauce. Add reserved pasta water a splash at a time if the sauce needs loosening.
- Serve: Serve immediately, garnished with chopped parsley and extra Parmesan cheese on top for added flavor and freshness.
Notes
- For a dairy-free alternative, substitute heavy cream with coconut cream and use dairy-free Parmesan cheese.
- Enhance the dish by adding fresh spinach during the last few minutes of cooking or stirring in cooked chicken for extra protein.
- Use gluten-free pasta to make this recipe gluten-free if needed.
- Be sure not to overcook the mushrooms to retain their texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 4g
- Sodium: 310mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 70mg
