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!!!
Hi Nagi. My pasta addicted husband LOVED this dish. Thank you. So fast to make and totally scrummy.
I’m so glad you loved it! N x
I’ve only discovered your site last month, this is the 4th recipe I have attempted, all with 100% success and thumbs up from my family. Thank you! I really enjoy reading about the journey you go through for each of the recipes, love the additional notes and explanation. I especially adore the pictures of Dozer 🙂
Fast and fabulous.
And that’s the way we like it Mimi 😉 N x
Brilliant meal and so easy to make thanks
You’re so welcome Paul!! N x
Dear Nagi, we are running out of cream (all kinds) in the supermarket idk why. Any subs?
Just simply Delicious!
Thanks Christopher! N x
Simple and yet gorgeous! Thanks dear Nagi!
You’re so welcome Laszlo! N x
Oh, my goodness, this is so delicious! I made this for myself on my birthday & loved every bite. I added 16 oz of mushrooms, but otherwise followed the recipe. This is a keeper. Nagi, thank you – I really enjoy your amazing recipes and seeing what you & your puppy is up to. What is better than good food and photos of an adorable dog?!
Really great recipe, I added some bacon that I had to clear 🙂 Thank you for sharing your good stuff as usual!
Really great receipe, I added some bacon that I had to clear 🙂 Thank you for sharing your good stuff as usual!
Hi Nagi! Can I subs the white wine with Sake, and heavy cream with half and half?
Sure can Cecielia! N x
The perfect comfort food for these difficult times we’re living in Nagi. Thank you as always for a sensational dish!
You’re so welcome, I’m so happy you enjoyed it Lorraine!
Delicious and so easy to make! Thanks!
You’re so welcome Bronwyn, I’m so glad you love it!! N x
This was so good, I had some leftover roast chicken so I added that, as well as some broccoli, with the mushrooms. I used penne pasta as it’s all I had, but think linguine or fettuccine would’ve been better. Love, love, love all your recipes!! When are you publishing Your cookbook?!
what can i substitute the wine with for a recovering alcoholic?
Everyone loves this great recipe. As an extra, II fry up bacon bits beforehand and add before adding the pasta. Awesome.
Loved this. So yum. I didn’t have any stock so went without and added a but if pasta water. Also added bacon and onion and some dried basil cause why not!! Turned out great, thank you!!
Hi Karina, at what point did you add the bacon and onion?
Thank you!
My husband and I enjoyed this recipe tonight but one good thing I add on is the thigh fillet chicken with mushroom. I don’t have chicken stock but I used the chicken powder mixed in hot water. Superb recipe and highly recommended. I took photo and sent it to my daughter. She thought we dined in somewhere. Thanks for sharing Nagi. Will surely share it with my workmates at work tomorrow. 👍🏻👍🏻👍🏻
I’m so glad it worked out for you Karina! N x
When do you add the stick?
We made this last night for supper, and it was delicious! In fact, it’s become almost a joke in our house that EVERY recipe we get from you is brilliant, so thank you!
Thanks so much Colin, that’s so nice to hear ❤️
WOW! This recipe looks so delicious; I love mushrooms! I have to try it sooner! Thanks so much for the delicious recipes! A kiss to Doser 😚😍
You’re so welcome Lidia!
I have made this quite a few times and every time it is awesome! I didn’t have to change anything on the recipe. Perfect as it is!!! Thank you so much for the recipe!
Thanks so much Lisa!
I think that I forgot to leave the recipe 5 stars on my last comment
I am 36 and just starting to get into cooking. I have been lucky that my husband is an amazing cook. This is maybe the 4th recipe I have made and it turned out delicious. I was very surprised with myself. It helps that this has super easy and understandable instructions. 3 out of 4 of what I’ve made have been from you Nagi. You have been my teacher here lately. Keep adding the super easy and yummy recipes and I will keep being successful in the kitchen. If someone is debating on if they should make this. Stop! Just do it. Creamy and so good!!!