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!!!
I finally made this tonight and soooooo good! Excited I have leftovers
Sounds delish, but what is your reason for not using fresh pasta? I have fresh linguine at the moment…
Hi Naomi, because I always have pasta in the cupboard – like I’m sure most people have! If you have the time to make fresh then you can definitely use that too! N x
HI Nagi,
Not a confident cook but this looks easy to try.
Only question – what type of cream – Thickened or Pure (like the Pura blue carton cream from Woolies) or Bula Cooking Cream?
Thanks!
Hi Khristina, I’m sure you’ll be ok with this one! Either of those creams will work fine here, I usually just use thickened. N x
This pasta was so delicious!! I’ve always loved mushrooms in a white pasta, and this was so simple snd perfect. Cravings satisfied! Thank you so much Nagi!
Super easy and delicious! Thank you!!
Absolutely off the scale delicious made just as it is posted… No need to add all the other things
Creamy mushroom pasta Absolutely Yummo !!! Thanks Nagi
Another delicious recipe!
Perfect as-is, but if I have some dried wild mushrooms left over from fall harvest, I powder them and add them in the sauce while it’s simmering. It adds lovely depth, and, of course, more mushroom flavor!
Wonderful!
Thank you!
Hi Nagi
How do I add things to my recipe tin again?
Helen
Click on the heart on the right hand side Helen, and that should automatically add that recipe to your collection.
This was divine. I followed the recipe exactly, other than adding the cheese off-heat as I was taught.
The flavor of those mushrooms…OMG!
😇
You had me at “you can never have too many mushrooms”! Love this recipe! I add sun dried tomatoes for a nice counter point to the earthy mushrooms, delish!
Wow! So easy and so tasty! I now make it weekly! Thank you 🙂 can’t wait to try all your other recipes
I made this pasta the other night and it was seriously the best pasta I’ve ever made. Family ans friends loved it and now I have to make four batches each time I make it for lunches the next day! 100% recommend. Really enjoyed the in detail instructions too that explain the reasoning and technique behind each ingredient. Thanks!
If i need make for kids.. what should I substitute for wine?
Hi Jas, the alcohol cooks off when cooking so this is perfectly fine for kids to eat, if you want to use the sub listed in the recipe you can however 🙂 N x
Really really beautiful. Just loved it. Delicious. Definitely on my “make again” list.
My go too pasta. I leave out the wine and its still amazing.
Hi Nagi, I usually make this at least once a month, and I just use 2% milk now instead of cream, also if I don’t have wine, water is fine for deglazing, I know you are always cool with using what you have on hand.
Thought there might be too much cream but it thickens when the pasta is added. Delicious recipe and had a really enthusiastic reception.
This creamy mushroom sauce pasta is wonderful. The sauce is versatile for many dishes. I used your Creamy Mushroom sauce (with thyme) on pan fried steaks and later on linguine! OMGollee! 3x in one month! Too MUCH???? I’ll use it on my “Loco Moco” version from Maui! Thanks Nagi!
Added bacon and wow!!!
Delicious as always. I added some peas and spinach for a touch of green (and to make me feel less guilty about the cream!). It was so tasty and took me fifteen minutes to make 😍