This Creamy Mushroom Pasta speaks for itself. A slippery tangle of pasta bathed in a creamy parmesan sauce loaded with buttery garlic mushrooms, it’s simple, quick, and utterly luxurious!
Another creamy pasta to add to your arsenal, another to-die-for mushroom recipe!!😇
Creamy Mushroom Pasta
How do you make a steaming bowl of pasta smothered in a creamy Alfredo sauce even better?
Load it up with garlicky buttery mushrooms!!!🍄🍄🍄
There’s few things in this world that can rival the feeling of satisfying a craving for a big bowl of creamy pasta. And this one not only hits the spot, it’s so good it’s going to have you doing the happy dance around the kitchen (because there’s every possibility that half of it never makes your plate!).
And the best part? You’re just 15 minutes away from THIS being in front of you (in real life):
There’s not enough mushrooms!!
I insist on using a generous volume of mushrooms – 300g/10oz for 2 servings. I’ve noticed that many recipes tend to use far less – sometimes as little as 250g/8oz to 500g/1lb of pasta (which is 6 standard serves of pasta).
That’s not enough mushrooms!! Mushrooms shrink so much when cooked – a vast mound reduces by more than half once they’re golden brown.
I would be so sad if someone promised me a creamy mushroom pasta but I had to rummage around on my plate to find a mushroom!
What goes in Creamy Mushroom Pasta
Here’s what goes in my creamy mushroom pasta.
Just a note on some of the ingredients:
Mushrooms – I usually prefer to use Swiss Brown / Cremini mushrooms because they have more flavour than plain white mushrooms. But on the day I filmed and photographed this recipe, button mushrooms were half price and I couldn’t resist 😂;
White wine is the essential ingredient here that makes all the difference. It’s used to deglaze the pan after pan frying the mushrooms until golden brown. It does not make the sauce taste winey at all, it adds flavour complexity to the otherwise simple sauce. I use this technique in many sauces, including my Creamy Mushroom Sauce for steaks etc;
Parmesan is used to thicken the sauce slightly but the main purpose is to add flavour;
Butter AND oil – because oil can be heated to a high temperature than butter which makes it easier to make the mushrooms golden brown and avoids burnt butter; and
Pasta type – use any long strand pasta you want here. I have a preference for fettuccine or linguine for creamy pastas because there’s more surface area for the creamy sauce to cling to!
How much pasta per person?
Did you know that the standard serving size of pasta per person is 80g / 2.8 oz? That’s the uncooked weight. Recipes that tells you to cook 500g/1lb of pasta for a serving of 4 must be catering for people with seriously big appetites!
How to make Creamy Mushroom Pasta
Here’s how to make it. Very straight forward: brown mushrooms, add sauce ingredients, toss with pasta!
PRO TIP: Don’t crowd the pan!
Don’t crowd the pan with mushrooms, otherwise they’ll never go golden…..and remember, colour = flavour!
The recipe as written serves 2, so if you want to scale it up, cook the mushrooms in 2 batches.
On the side
Serve this Creamy Mushroom Pasta with a fresh, crisp side salad to balance out the richness of the sauce. A fresh garden salad with a Balsamic Dressing, French Dressing or Italian Dressing would be ideal.
If you’re going for a blow out feast, add a side of Garlic Bread or Cheesy Garlic Bread. And if you really want to impressive the pants off your family and friends, upgrade it to Cheese and Garlic CRACK Bread!! It’s so good (and so fun) it continues to be regularly requested by my family and friends. 😊 ~ Nagi x
Watch how to make it
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Creamy Mushroom Pasta
Ingredients
- 160g/ 6oz fettuccine or linguine (Note 1)
- 2 tbsp (30g) unsalted butter
- 1/2 tbsp olive oil (Note 2)
- 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) white wine , dry (or rose, sub more broth)
- 1/2 cup (125ml) chicken broth/stock , low sodium (or veg)
- 3/4 cup (185ml) cream , heavy / thickened (Note 3)
- 1/3 cup (30g) parmesan , finely grated (Note 4)
- 1/2 tsp salt and pepper , each
Serving:
- Extra parmesan , for serving
- Parsley , roughly chopped (optional)
Instructions
- Cook pasta in salted water for 1 minute less than time per packet (start this mid mushroom cook). Just before draining, scoop out 1 cup cooking water, then drain.
- Melt butter and heat oil in a large skillet over high heat.
- Add mushrooms and cook, stirring regularly. When they start to sweat, add a pinch of salt and pepper.
- When pretty golden (about 4 – 5 minutes), add garlic and cook until garlic is golden and mushroom is golden.
- Stand back and add wine (it will be steamy!!), stir, scraping the bottom of the skillet. Simmer rapidly until wine is mostly evaporated and winey smell is gone.
- Add broth, cream, parmesan, salt and pepper. Stir to dissolve parmesan and simmer for 2 minutes, stirring regularly.
- Transfer pasta into sauce, toss for 1 – 2 minutes until sauce thickens and coats pasta. If sauce gets too thick (rather than slick, see video), add a splash of reserved pasta cooking water.
- Garnish with parsley and serve immediately with extra parmesan!
Recipe Notes:
Nutrition Information:
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Life of Dozer
Some dogs are clever enough to know to blow bubbles out their nose when they stick their head under water.
Dozer is not one of those dogs. 😂
Every time he sticks his head under water, he spends a good few minutes snorting water out of his nose!!!
Delicious and easy as always. I add the wine if I’ve got an open bottle otherwise I leave it – better with the wine but you wouldn’t know unless you knew.. 😉 I add in frozen or fresh spinach for more veg – peas would work too.
An absolutely delicious and moreish pasta! Has depth of flavour and is very satisfying. You will be going back for a second helping so make enough!
My husband said it’s just like the restaurants make it. Such an easy recipe to follow, flavour bomb. Loved it!
That was simple and delicious! I totally agree with the quantity of mushrooms, When you don’t fancy meat, mushrooms provide the substance. Some comments were stating it was too watery. My method on all my cooking is to add the ingredients slowly so they get a chance to get to know the other ingredients. Make sure you cook out the wine and let the broth have a few minutes before adding the cheese. Absolutely spot on. My gf was well happy and enjoyed it more than authentic carbonara. 😂 will be on our weekly home menu from now on. Made ours with Linguine tonight 👍🏼
Fantastic – this is on regular rotation for us. It’s great as is and also with a gren veg e.g. celery or spinach added.
For anyone worried about the calories, I’d say this makes more like 4 servings, not 2, especially if you have it with salad or a vegetable, so it’s not as indulgent as the numbers might suggest!
Made this an hour ago and it was absolutely delicious. I sautéed a little pancetta the added mushrooms and followed the recipe as written. 5 star meal. Thank you.
Very tasty. I did the dry, wet, dry method of cooking whole button mushrooms first, then followed recipe (I find this ends up with plump juicy mushrooms and they don’t just soak up all the fats and get soagy). At last second i omitted the broth and just used pasta water. The wine flavour was strong so i added a hint of nutmeg to balance it. Overall very tasty. But truthfully I think cooking the mushrooms this way is so flavourful that next time I will just use extra pasta water for the starch and leave the cream out. I think it will be super tasty too as the cream is so rich but it was already so flavourful before I added the cream. Thank you for a cool recipe that is easy to modify!
I’ve made this recipe a few times, it goes down a treat and it’s ideal when we have a meat free day, I usually add some chopped flat leaf parsley at the end and mix it though 😀
Just finished eating. Absolutely loved it. Once again. Thank you.
I made this for the whole family so tripled the recipe. Next time I would maybe not triple all the liquid ingredients and let the cream and stock thicken before adding the cheese which clumped at the bottom. Flavors were awesome and would be great with cooked steak bites or broccoli thrown in.
Amazing! Next level! Restaurant quality Alfredo easily made at home. Added sneaky portion of shredded baby spinach at last minute, Bliss 🙂 Thank you Nagi Xx
Made this, but added bacon because, why not. Very popular with spouse and 12yo son. Shame it should probably be an occasional treat.
I’ve been looking for a good pasta in mushroom cream sauce recipe that included white wine but not a roux, and this is the best one I have seen! The extra details in the recipe and the notes were excellent. I had egg noodles on hand, so used those and it turned out great! I also had shaved truffle on hand, which I added to the sautéed mushrooms but I think next time I would add that to the cream sauce towards the end to preserve the mushroom flavor. I also added a splash of sherry to the cream sauce. Otherwise, I followed the recipe exactly. My family made several comments about how good it was. Thank you!!!
Hello,
Made this recipe this evening and it was DELICIOUS! Of course, it would have tasted a little better had i had the wine. Next time for sure. When ever i see a recipe that intrigues me, your website is the next stop, So far all the recipes i have tried have been so delightful.
Thank you for all the delicious meals i have had and will have.
Love the dog!
Made this recipe with 2% milk. Still came out fantastic! Definite keeper.
I’m cooking this for someone who won’t eat cream. Should I reduce wine and stock or should I remove them altogether?
Great flavor but sauce came out extremely watery. Not sure what I did wrong.
delicious! very easy to adapt with subs and additions. i didn’t have cream, wine or broth and used rehydrated mushrooms. used the broth from the mushrooms, 2% milk, and mirin. sautéed fresh thyme and sage with the mushrooms and garlic. added kale and served with whole wheat spaghetti. will use a fancier pasta next time!
Delicious scrumptious meal
Added mushroom soup which made it more richer and herbs flavours
Gain weight faster couldn’t resit making it great for work
For lunches save a lot of money .😁
Absolutely delicious. Cooked this for the family and my mum called it “restaurant quality.”
Good recipe. I didn’t have any white wine so I impovised a little and used Chinese Shao Xing wine (not cooking wine but the UNSALTED, drinking kind) instead. The Shao Xing added some oakiness that complimented the mushrooms well I think….