Go Back
–+ servings
Pasta with creamy mushroom sauce.

Creamy Mushroom Pasta

5 from 1 vote
Created by Mariam Ezzeddine
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.
Print
Pin
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American, Italian
Servings 4

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.

Nutrition

Calories: 308kcal | Carbohydrates: 7g | Protein: 6g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 601mg | Potassium: 382mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1184IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 1mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.