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!!!
Nagi, your website is brilliant!
Such a flavoursome dish! I love all of your recipes I have tried so far.
This is the second time I’ve made this dish and mine is quite runny- am I doing something wrong? The flavour is spot on though.
This was a hit this evening. My partner has sensory issues with mushrooms sometimes, but he ended up going back for thirds!
Yet another fabulous recipe, thank you so much Nagi! Made it exactly as per recipe and it was perfect!
Love your work with RTM too, will be good if you can accept donations in the future!
Also really looking forward to being able to buy your cookbook.
Many thanks again.
Woo hoo!! I am glad that you like dit Jase!! N x
I’ve made this twice so far and it was perfect both times! I used squid ink pasta and oyster mushrooms. This is going in our permanent rotation.
For the Parmesan it says 1/3 cup (30g). Is this correct? I always thought 1 cup was 250g. Can you please clarify? 😊
1 cup of water is 250 g, but water is heavy. Parmesan is fluffy-light!
I’ll be making this tonight with home-grown oyster mushrooms. My mouth is already watering.
Yes Nimah the weight is correct here – it depends on how you grate your parmesan – but I never worry if there is a bit too much cheese!! N x
If I’m subbing the wine for more broth, do I use the same amount (125ml)? Thanks 😊 😊
Yes you do Nimah! N x
If I’m subbing the wine for more broth, do I use the same amount (125ml)? Thanks 😊
Fantastic recipe! I have made a commitment to try to cook something new once a week and this was a huge success! Even my son who’s quite fussy due to ASD ate it and gave it thumbs up. Thank you 🙂
This was absolutely delicious! Best mushroom pasta I’ve ever made. I used ‘Oatly’ vegan cream instead of regular cream and it turned out so so good. Thank you Nagi!
Hi Nagi. I’ve been making this dish of yours for a while now, and like all your dishes, it works perfectly every time. Thank you, legend!! But hey, what is the piece of music you play in the video? It is so smooth and relaxing, I’d love to have a copy of it!
So I made this tonight and it was AMAZING! I added in a very finely chopped onion and cooked it with the mushrooms, and after the sauce was ready I added a tiny bit extra wine and some cornstarch to thicken it a little and it was a HUGE hit! Even my toddler gobbled it up. Paired it with some baked and breaded pork chops and it was unbelievable.
Hi Nagi!
I’ve made this a few times, always delicious! But the cheese always seems to clump and the sauce doesn’t thicken 🙁 what am I doing wrong??
Did you grate the cheese yourself Ebony? N x
Absolutely scrumptious. The boys (aged 9 and 10) went back for seconds and thirds. They preferenced more pasta over garlic bread. Thank you!
Found myself with some premise mushroom ravioli + some rapidly dying baby bells in the fridge and decided to give it a go w/this sauce. I threw in some dried thyme and red chili flakes along with some Asiago cheese and chopped bacon at the end! So, sooooo delicious!
DELICIOUS!!!!!! Thank you. Made it tonight.
I have made this and loved it.
I want to make this mushroom cream sauce again and want to store in my fridge or freeze without the pasta.
What do you recommend?
Such a great pasta recipe. I added pancetta and it was amazing
Hi Nagi, when I cook dry fettuccini, some strands always stick to other strands preventing the pasta from cooking evenly. What am I doing wrong? Do you have any tricks ?
A little olive oil in the water, give it a stir halfway through, should coat the strands and stops them sticking! X
HI Sarah – give it a stir when you first drop it into the water to be sure all the pasta strands separate then maybe stir once or twice as it cooks. N x
Hi nagi, I’m harjas and I want to try and cook creamy mushroom pasta for the family I just wanted to know, what kind of wine you used in making this pasta?
Just wondering if you could use sour cream for this recipe?
Not for this one sorry Jemma, it’s too thick – N x