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Creamy mushroom pasta is a rich and flavorful combination of noodles, garlic, and mushrooms in a creamy sauce. Making this mushroom fettuccine is simple. To make the sauce, saute mushrooms and garlic with a creamy roux and parmesan cheese. Toss the cooked pasta with mushroom sauce, and you have an incredible, full-flavored Mushroom Cream Pasta in under 30 minutes.
Mushroom lovers will adore this creamy mushroom pasta. This restaurant-quality dish combines pasta with mushroom sauce that is creamy, dreamy and so easy to make. Mushroom fettuccine comes together quickly and uses budget-friendly ingredients, so it’s the perfect family dish. Comforting mushroom cream pasta will make a regular appearance on your weekly menu.
If you love mushrooms, try my Creamy Chicken and Mushroom Stroganoff, Easy Creamy Mushroom Chicken or Mushroom Stuffed Chicken Breast.
Why You’ll Love This Mushroom Fettuccine
- It’s fast. Prepare this mushroom pasta in just 30 minutes.
- It’s creamy. Heavy cream and parmesan cheese make a creamy, luscious sauce.
- Simple ingredients. This rich pasta is made with basic ingredients you already have on hand.
Mushroom Pasta Ingredients
- Pasta: Use fettuccine or your favorite long pasta noodle.
- Olive Oil: Use any light, neutral-flavored oil.
- Butter: Using unsalted helps you control the saltiness of the dish. If using salted butter, taste for seasoning before adding more salt.
- Mushroom: Slice brown cremini mushrooms.
- Garlic: Freshly minced garlic adds flavor and aroma to the pasta.
- Seasoning: Season with Italian seasoning, kosher salt and ground pepper.
- Flour: Use all-purpose flour to thicken the sauce. Substitute with gluten free flour or cornstarch.
- Chicken Broth: You can also use water or vegetable broth, but chicken broth will have more flavor.
- Heavy Cream: Substitute half and half or whole milk for a lighter sauce; however, it will be less creamy.
- Parmesan Cheese: Use freshly grated parmesan cheese.
- Crushed Red Pepper Flakes: Add red pepper flakes to add a little heat to the dish.
- Chopped Parsley: to garnish.
How To Make Creamy Mushroom Pasta
- Cook the pasta. Cook the fettuccine pasta according to the pasta instructions. Drain the water and set it aside.
- Saute the mushrooms. Heat a large skillet with oil on a medium flame. Add oil and butter. Once the butter is melted, add the mushrooms and minced garlic and cook for 3-5 minutes.
- Season and thicken. Sprinkle the seasonings; Italian seasonings, salt, pepper, and flour. Saute for a minute.
- Prepare the sauce. Stir in the chicken broth and cook for 3 minutes. Pour in the whipping cream and stir in the parmesan cheese. Allow the sauce to simmer for a couple of minutes until the sauce begins to thicken.
- Coat the pasta. Add the pasta to the skillet and toss it until everything combines well.
- Garnish and serve. Once done, garnish the creamy mushroom pasta with red chili flakes and chopped parsley.
Tips To Make Pasta with Mushroom Sauce
- Double the amount of mushrooms for a really mushroomy pasta.
- Rather than washing, wipe the mushrooms with a damp paper towel to clean them.
- Don’t crowd the pan when browning the mushrooms. Cook in batches if necessary.
- Use white wine instead of chicken stock for a lovely flavor.
- Save a little pasta water to thin the sauce if needed.
- Add cooked bacon or grilled chicken to make a protein-filled dish.
Frequently Asked Questions
I use brown cremini or baby bella mushrooms. You can use white button mushrooms, but they have a milder flavor. You can also slice up portabellos or use your favorite mushrooms.
You can customize this dish with fresh herbs, protein and vegetables. Bacon or grilled chicken, as do spinach, peas and asparagus, makes a wonderful addition.
If you prefer long noodles, fettuccine and linguine will become well coated with sauce and hold up well to the mushrooms. You can also use bowtie, penne, rigatoni or your favorite type of pasta.
Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes, stirring halfway through. Add a tablespoon of water before reheating to prevent the pasta from drying out.
You can freeze the leftover pasta for up to 3 months. Defrost overnight in the fridge before reheating.
This creamy mushroom pasta pairs well with chicken or shrimp, Grilled Mediterranean Chicken Salad, Mozzarella Caprese Salad Recipe, and Low Carb Keto Garlic Bread or Easy Homemade Garlic Knots.
More Creamy Pasta Recipes
- Creamy Baked Mac and Cheese
- Creamy Lemon Chicken Pasta
- Creamy Spicy Chicken Pasta
- Creamy White Chicken Lasagna
- Creamy Chicken and Mushroom Pasta
I hope you enjoy all the recipes I share with you, including this delicious Creamy Mushroom Pasta recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Creamy Mushroom Pasta
Ingredients
- 8 ounce fettuccine pasta
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 8 oz brown crimini mushrooms, sliced
- 1 teaspoon minced garlic
- 1 tablespoon Italian seasoning
- ¾ teaspoon salt
- ¾ teaspoon ground pepper
- ½ tablespoon all-purpose flour
- ½ cup chicken broth
- 1 cup heavy cream
- ⅓ cup parmesan cheese, grated
- 1 teaspoon crushed red pepper flakes, optional
- Chopped parsley, to garnish
Instructions
- Cook the fettuccine pasta according to the pasta instructions. Drain the water and set it aside.
- Heat a large skillet with oil on a medium flame. Add oil and butter. Once the butter is melted, add the mushrooms and minced garlic and cook for 3-5 minutes.
- Sprinkle the seasonings; Italian seasonings, salt, pepper, and flour. Saute for a minute.
- Stir in the chicken broth and cook for 3 minutes.
- Pour in the whipping cream and stir in the parmesan cheese. Allow the sauce to simmer for a couple of minutes until the sauce begins to thicken.
- Add the pasta to the skillet and toss it until everything combines well.
- Once done, garnish the creamy mushroom pasta with red chili flakes and chopped parsley.
Notes
- Double the amount of mushrooms for a really mushroomy pasta.
- Rather than washing, wipe the mushrooms with a damp paper towel to clean them.
- Don’t crowd the pan when browning the mushrooms. Cook in batches if necessary.
- Use white wine instead of chicken stock for a lovely flavor.
- Save a little pasta water to thin the sauce if needed.
- Add cooked bacon or grilled chicken to make a protein-filled dish.
