Taste Of Italy – Creamy Mushroom Pasta Recipe

Creamy mushroom pasta combines earthy mushrooms with a silky sauce for the ultimate comfort food. This recipe strikes the perfect balance between rich and light, letting the natural umami of mushrooms shine through while creating a luxurious dining experience.

The key to exceptional mushroom pasta lies in properly sautéing the mushrooms until golden brown and creating a sauce that perfectly coats each strand of pasta. This recipe achieves both while remaining approachable for home cooks of any skill level.

Ingredients & Instructions For Creamy Mushroom Pasta

For the Pasta

• 1 pound fettuccine or linguine
• 1 pound mixed mushrooms, sliced
• 4 tablespoons butter, divided
• 2 tablespoons olive oil
• 2 shallots, finely minced
• 6 garlic cloves, thinly sliced
• 2 tablespoons all-purpose flour
• 1 cup white wine (or chicken broth)
• 2 cups heavy cream
• 1 cup freshly grated Parmesan
• 1 tablespoon fresh thyme
• Salt and black pepper to taste
• Fresh parsley for garnish

Detailed Instructions

Prepare the Pasta

1. Bring a large pot of water to a rolling boil
2. Add 2 tablespoons of salt to the water
3. Cook pasta until very al dente (2 minutes less than package instructions)
4. Reserve 1.5 cups of pasta water before draining

Prepare the Mushrooms

1. Clean mushrooms with a damp paper towel (never wash under running water)
2. Slice mushrooms into even-sized pieces, about 1/4 inch thick
3. Heat a large skillet over medium-high heat until very hot
4. Add 1 tablespoon each of butter and olive oil
5. Working in batches, add mushrooms in a single layer
6. Cook for 4-5 minutes without stirring to develop golden color
7. Flip and cook another 2-3 minutes
8. Remove and set aside; repeat with remaining mushrooms

Make the Sauce

1. In the same pan, lower heat to medium
2. Add remaining butter and oil
3. Sauté shallots for 2-3 minutes until translucent
4. Add garlic and cook for 1 minute until fragrant
5. Sprinkle flour over mixture and cook for 1 minute
6. Slowly add wine while stirring constantly
7. Once wine is reduced by half, add cream
8. Simmer for 3-4 minutes until slightly thickened
9. Stir in Parmesan cheese until melted

Finish the Dish

1. Add cooked pasta to the sauce
2. Return mushrooms to the pan
3. Add 1/2 cup pasta water and toss everything together
4. Cook for 1-2 minutes until sauce coats pasta
5. Add more pasta water if needed
6. Season with salt and pepper
7. Finish with fresh thyme and parsley

Top Tips

• Use room temperature cream to prevent sauce from splitting
• Don’t overcrowd mushrooms while cooking
• Season each component as you go
• Choose a mix of mushroom varieties for complex flavor
• Always finish cooking the pasta in the sauce

Variations

Lighter Version

• Replace heavy cream with half-and-half
• Use less butter and more olive oil

Vegetarian Plus

• Add spinach or peas
• Include roasted garlic
• Top with toasted pine nuts

Protein Addition

• Add grilled chicken
• Include crispy pancetta
• Top with seared scallops

Nutritional Information (per serving)

Nutrient	Amount
Calories	650
Protein	18g
Fat	38g
Carbs	62g
Fiber	4g

FAQ

Can I make creamy mushroom pasta ahead of time?
The sauce can be made up to 2 days ahead. Reheat gently and add fresh pasta.

What mushrooms work best?
A mixture of cremini, shiitake, and portobello provides the best flavor profile.

Can I freeze this dish?
Cream-based sauces don’t freeze well. It’s best enjoyed fresh.

How do I prevent the sauce from breaking?
Keep the heat moderate and avoid boiling the sauce once cream is added.

This versatile creamy mushroom pasta dish can be adapted to suit any occasion, from a quick weeknight dinner to an elegant dinner party main course. The key to success lies in taking time with the mushrooms and creating a silky-smooth sauce that brings everything together perfectly.

Enjoy and don’t forget to tell us what you want to see next.