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Creamy Mushroom Pasta Recipe

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★★★★

3.8 from 74 reviews

A rich and velvety creamy mushroom pasta featuring tender baby bella mushrooms, aromatic shallots, garlic, and a luscious Parmesan-infused sauce. Perfectly cooked fettuccine is tossed in this flavorful, comforting sauce, making it an ideal dinner for mushroom lovers seeking a hearty yet elegant meal.

Ingredients

Scale

Sauce Ingredients

  • 5 Tbsp. unsalted butter
  • 1 large shallot, chopped (about 1/2 cup)
  • 16 oz. baby bella or white mushrooms, thinly sliced
  • 4 cloves garlic, minced
  • 1 tsp. Italian seasoning
  • 2 Tbsp. all-purpose flour
  • 1/2 cup chicken broth
  • 2 cups half and half
  • 2 tsp. soy sauce
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 1–2 Tbsp. finely chopped fresh parsley

Pasta

  • 16 oz. dry fettuccine

Instructions

  1. Melt Butter and Sauté Shallots and Mushrooms: In a large wide heavy skillet or saute pan, melt butter over medium heat. Add chopped shallots and cook for about 2-3 minutes until softened. Add thinly sliced mushrooms and cook, stirring occasionally, until their moisture evaporates and they become tender, about 10-12 minutes. Season the mushrooms with salt and pepper after they release their moisture.
  2. Add Garlic, Seasoning, and Flour: Stir in minced garlic and Italian seasoning and cook for about 30 seconds until fragrant, stirring constantly. Sprinkle the all-purpose flour evenly over the mushroom mixture and cook for about 1 minute while stirring continuously to cook off the raw flour taste.
  3. Add Chicken Broth and Simmer: Pour in the chicken broth and bring the mixture to a gentle simmer. Scrape the bottom of the pan with a spatula to release any browned bits that add flavor to the sauce.
  4. Add Half and Half and Soy Sauce, Thicken Sauce: Stir in the half and half and soy sauce, then season the sauce with salt and pepper to taste. Continue simmering the sauce until it thickens to a creamy consistency, about 4-5 minutes.
  5. Incorporate Parmesan and Parsley: Remove the pan from heat and stir in freshly grated Parmesan cheese and chopped parsley. Adjust seasoning as needed. Optionally, add the juice of half a lemon to brighten the flavor of the sauce.
  6. Cook Pasta and Combine: Cook the fettuccine in salted boiling water until al dente according to package instructions. Reserve some pasta cooking water before draining the pasta. Toss the drained pasta with the mushroom cream sauce, adding reserved pasta water as needed to adjust the sauce consistency. Serve immediately with additional Parmesan cheese if desired.

Notes

  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • Lemon juice is optional but adds a nice brightness to the rich sauce.
  • Use freshly grated Parmesan for the best flavor and texture.
  • If you prefer a thicker sauce, allow it to simmer a bit longer before adding cheese.
  • Be careful not to overcook the pasta; al dente provides the best texture for tossing with the sauce.

Keywords: creamy mushroom pasta, fettuccine with mushroom sauce, easy mushroom pasta recipe, Parmesan mushroom pasta, creamy pasta sauce, weeknight dinner, comfort food

Find it online: https://epicrecipebox.com/creamy-mushroom-pasta-recipe/