Name: Creamy Mushroom Pasta Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
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; Salt and freshly ground black pepper, to taste; Juice of half a lemon (optional); 16 oz. dry fettuccine; Salt, for pasta water

Introduction

This creamy mushroom pasta is a comforting and flavorful dish perfect for any night of the week. It features tender mushrooms cooked in a rich, cheesy sauce that clings beautifully to fettuccine noodles. Simple ingredients come together to create a satisfying meal you’ll want to make again and again.

A white bowl filled with creamy fettuccine pasta mixed with sliced mushrooms, coated in a white sauce that looks smooth and rich. The pasta strands are layered in a loose swirl with light beige and tan colors, topped with small green herb pieces and a sprinkling of grated cheese. A silver fork rests inside the bowl on the right side, with noodles slightly twirled around it. The bowl sits on a white marbled surface, giving a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 tablespoons unsalted butter

1 large shallot, chopped (about 1/2 cup)

16 ounces baby bella or white mushrooms, thinly sliced

4 cloves garlic, minced

1 teaspoon Italian seasoning

2 tablespoons all-purpose flour

1/2 cup chicken broth

2 cups half and half

2 teaspoons soy sauce

1/2 cup freshly grated Parmesan cheese, plus more for serving

1–2 tablespoons finely chopped fresh parsley

16 ounces dry fettuccine

Instructions

Step 1: In a large wide heavy skillet or sauté pan, melt the butter over medium heat. Add the chopped shallots and cook for about 2–3 minutes until softened. Add the sliced mushrooms and cook until their moisture evaporates and they turn tender, about 10–12 minutes, stirring occasionally. Season with salt and pepper after the mushrooms release their moisture.

Step 2: Stir in the minced garlic and Italian seasoning. Cook until fragrant, about 30 seconds, stirring constantly. Sprinkle the flour over the mushrooms and cook for about 1 minute while stirring constantly to form a roux.

Step 3: Add the chicken broth and bring the mixture to a simmer. Scrape the bottom of the pan to release any browned bits for extra flavor.

Step 4: Pour in the half and half and soy sauce. Season with salt and pepper and let the sauce simmer until it thickens, about 4–5 minutes.

Step 5: Stir in the grated Parmesan cheese and chopped parsley. Taste the sauce and adjust salt and pepper as desired. For a bright finish, add the juice of half a lemon if you like (optional).

Step 6: Cook the fettuccine in salted boiling water until al dente according to package directions. Just before draining, reserve some of the pasta water. Toss the pasta with the sauce, adding reserved pasta water as needed to thin the sauce. Serve topped with extra Parmesan cheese.

Tips & Variations

Use a mix of mushrooms like cremini and shiitake for deeper flavor and varied texture.

For a vegetarian version, substitute vegetable broth in place of chicken broth.

Adding a splash of white wine before the broth can add nice acidity and depth.

Use gluten-free flour or a cornstarch slurry to make the sauce gluten-free.

Finish with a sprinkle of crushed red pepper flakes for a touch of heat.

FAQs

Can I make this pasta ahead of time?

Yes, you can prepare the sauce and cook the pasta a day ahead. Store them separately for best results and combine just before serving to maintain the pasta’s texture.

Can I use a different type of pasta?

Absolutely. This sauce works well with various pasta shapes like penne, rigatoni, or tagliatelle. Just adjust the cooking time according to the pasta you choose.