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!!!
if i am serving four, would i double all of the ingredients ?
Hi Alexander, if you click the servings, you can scale up to 4 and all the ingredients will adjust for you 🙂 N x
Perfecto, again!! Thankyou. Only thing I did different was use a mushroom stock cube, as I had one.
I cooked it . The best !
The best I have tasted, served it for a Saturday night with friends, was a great hit!!!
Pasta Alfredo was deluxe, so is everything I have cooked from your recipes the parmigiana fantastic and crispy, lamb shanks yummy. So glad I found you.
Nagi, this was delicious thank you! I used even more mushrooms! 16oz of baby bella and I loved it. -Lisa
I love this recipe. Easy to make and very delicious! My kids love it. My son asked to add sliced black olives and it turned great! Its a good meal also to pack to school for kids.
Thank you for sharing!
OMG!!! Added leg ham cubes also during sauce stage. Loved it. Thank you 😊
I followed the recipe, but added some green peas to half of the recipe, just because I had them. Delicious both ways—with and without the peas!
Hi Nagi, can you tell me what is the cost analysis per serving of your creamy mushroom pasta?
Hi Grace, that’s too hard sorry – it all depends on produce and where you’re located! N x
Can you tell me what brand wine you use? Is it a cooking wine or a drinking wine? I’ve never used wine in a recipe and it sounds delicious.
Oh and I prefer less tart dry whites but it all depends on what you like.
Hey. Any dry white wine that you love to drink would work (I’ve tried them all including dom perignon champagne lol)….goes for any recipe that calls for white wine. Hope this helps.
The dish is fabulous, However I added 1/2 t. soy (kikoman) and feel in enhanced the flavor of the mushroom wonderfully
Easy and delicious I used white mushroom and shiitakes. Thanks will make again.
Another brilliant recipe from Dozer, umm Nagi. I felt like a 5 star chef with the end result of this.
Soooo delicious. Restaurant quality! Big hit with both adults and children. Big thanks to Nagi (and Dozer) for yet another outstanding recipe and for really “up”-ing my cooking game!
Made this with dried pasta, it was delicious! I was going to make it again with fresh pasta then I saw in your note to use dried, not fresh. Is there a particular reason for that?
Hi JP! Fresh pasta might not hold up to the tossing required to really emulsify the creamy sauce (ie make it thicker to coat the pasta strands). Fresh pasta is just easier to use with with lighter sauces or where you don’t need to toss so much! 🙂 But it does absolutely work with fresh pasta, you just need to be gentle with the tossing part. N x
Hi nagi,
I’ve been having great success with your recipes in this horrible year. I made your creamy mushroom chicken and used the last of my (in the freezer) heavy cream. I noticed in that recipe you said evaporated milk food be subbed for the cream. What about for this recipe? If not, I’m going to make your risotto, but without the cream. No groceries for another 2 weeks!
Thanks so much for all the great recipes.
Hello Nagi, thank you so much this recipe. We had it for dinner last night, and it was absolutely delicious. My question is, do you think that this sauce, mixed with pasta, together could be frozen?
Hi Julie, I prefer to serve fresh as I find pasta tends to dry out slightly in the freezer. If you are going to freeze, I would add an extra 1/4 cup of stock or water to the sauce – N x
Can you make this sauce a day in advance…refrigerate,,,and then cook pasta the next day, warm up sauce…and combine?
Hi Nagi and Dozer, another super meal thank you. Last time I made it I put too much salt in but this time perfect.
This recipe is delicious! My 2.5 year old even loves it with the mushrooms and all. We have this one on a rotation 🙂