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This Creamy Mushroom Pasta is what the doctor ordered on those busy nights when you need something comforting, easy, quick, and deliciously satisfying. This dish is simple yet elegant and gourmet-looking!

Do I Have To Use White Or Brown Mushrooms?

You can use either! This is a simple dish, don’t overthink it. Use the mushrooms you have on hand or that you like the most!

What If The Sauce Is Too Thick?

When cooking pasta, always save one cup of pasta cooking water. This is the best thing you can add to any sauce to thin it out. The starch left in the water will help thin the sauce and also help it bind to the pasta strands.

What Can I Use Instead Of White Wine?

If you don’t want to add any alcohol to your sauce (even though alcohol evaporates during the cooking process), replace it with chicken broth 1:1.

Creamy Mushroom Pasta Tips:

To properly brown the mushrooms, make sure the skillet and butter are very hot and don’t move them around. Let them sear for 2 minutes, then turn.
After adding the cream, be careful not to boil the sauce so it won’t curdle.

20-Minute Creamy Mushroom Pasta Recipe

This dish is simple yet elegant and gourmet-looking!

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Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: SERVINGS

Calories: 498kcal

Author: Kathy

Ingredients

12 oz fettuccine pasta
3 tbsp butter
1 tbsp olive oil
12 oz mushrooms, sliced
3 garlic cloves, minced
3 tbsp chopped parsley
½ tsp red pepper flakes
½ cup white wine
¾ cup chicken stock
1 cup heavy cream
½ cup parmesan cheese, grated
1 ½ tsp salt, divided
Freshly ground black pepper to taste

Instructions

Cook the pasta in a large pot of boiling water with 1 tsp salt, until al dente, according to package instructions. Reserve 1 cup of pasta cooking water, drain, and keep warm.
Make the sauce while the pasta is cooking. Melt the butter and olive oil in a large skillet over medium-high heat. Brown the mushrooms for 2-3 minutes on each side. Add the garlic, parsley, and red pepper flakes.
Pour in the wine, deglaze the pan, and simmer until reduced by half.
Mix in the chicken broth, heavy cream, and Parmesan cheese. Stir until the cheese has melted and the sauce has thickened slightly. Check the seasoning and add ½ tsp of salt if needed, and freshly ground black pepper to taste
Add the cooked pasta to the skillet and toss until well coated with the sauce. If you feel the sauce is too thick, add some of the pasta cooking water a tbsp at a time, until it reaches your desired consistency.