Indulgent Creamy Mushroom Pasta Ready in Just 15 Minutes!

Course: Comfort Food

Cuisine: Italian

Keyword: comfort food, Creamy Mushroom Pasta, Easy Recipe, Pasta, quick dinner, Vegetarian

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Calories: 600kcal

This Creamy Mushroom Pasta is a comforting dish perfect for a quick weeknight dinner, featuring buttery garlic mushrooms and a rich parmesan sauce.

160 g Fettuccine or Linguine Main carbohydrate source; dried varieties ensure the best texture.

2 tablespoon Unsalted Butter Adds richness; substitute with olive oil for a dairy-free option.
½ tablespoon Olive Oil Prevents butter from burning while sautéing mushrooms; any neutral oil works as well.
300 g Mushrooms, sliced Swiss brown or cremini are ideal choices.
2 cloves Garlic, finely chopped Enhances aroma and savory depth in the sauce.
½ cup White Wine, dry Used for deglazing; broth can be used as a substitute.
½ cup Chicken Broth/Stock Opt for vegetable broth for a vegetarian-friendly version.
¾ cup Heavy Cream Contributes to the creamy texture; light cream can cut calories but may lack richness.
⅓ cup Parmesan, finely grated Enhances the sauce’s flavor; fine shredded parmesan is recommended.
½ teaspoon Salt Key for flavor balance.
½ teaspoon Pepper Key for flavor balance.
Extra Parmesan For serving, adding that final touch of flavor!
Parsley, roughly chopped A garnish for freshness and color.

Bring a large pot of salted water to a boil. Add the fettuccine or linguine and cook for 1 minute less than the package instructions. Remember to reserve 1 cup of pasta water before draining for later use.
In a large skillet, combine the butter and olive oil over high heat. Add the sliced mushrooms, season with salt and pepper, and sauté until golden brown for about 4-5 minutes.
Toss in the chopped garlic and cook until it turns golden, then pour in the white wine. Scrape the bottom of the pan to release any tasty bits and let it simmer until most of the wine evaporates.
Mix in the chicken broth, cream, and parmesan cheese. Let the sauce simmer for about 2 minutes, or until it begins to thicken slightly.
Add the drained pasta to the sauce and gently toss to combine, ensuring the pasta is well coated. If it's too thick, use some of the reserved pasta water to achieve your desired consistency.
Serve your creamy mushroom pasta hot, garnished with a sprinkle of parsley and extra parmesan cheese. Enjoy immediately!

Optional: Sprinkle with crushed red pepper for a little heat. For best results, store sauce and pasta separately and combine before reheating.