Description
This creamy mushroom pasta recipe features tender sautéed mushrooms in a rich, velvety sauce made with half and half, Parmesan cheese, and flavorful seasonings. Perfectly paired with fettuccine, it’s a comforting and elegant dish that’s ideal for a weeknight dinner or a special occasion.
Ingredients
Scale
Sauce
- 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)
Pasta
- 16 oz. dry fettuccine
- Salt, for pasta water
Instructions
- Sauté Shallots and Mushrooms: In a large wide heavy skillet or sauté pan, melt the butter over medium heat. Add the chopped shallots and cook for 2-3 minutes until softened. Add the sliced mushrooms and cook for 10-12 minutes until the moisture evaporates and the mushrooms become tender, stirring occasionally. Season with salt and pepper after the mushrooms release their moisture.
- Add Garlic and Seasoning: Stir in the minced garlic and Italian seasoning. Cook for about 30 seconds until fragrant, stirring constantly. Then sprinkle in the flour and cook for about 1 minute while stirring constantly to cook out the raw flour taste.
- Add Chicken Broth: Pour in the chicken broth and bring the mixture to a simmer. Scrape the bottom of the pan to release any browned bits stuck to the pan, which will add flavor.
- Incorporate Half and Half and Soy Sauce: Add the half and half and soy sauce to the pan. Season with salt and pepper, then simmer the sauce gently for 4-5 minutes until it thickens to a creamy consistency.
- Finish the Sauce: Stir in the freshly grated Parmesan cheese and chopped parsley. Taste the sauce and adjust salt and pepper as needed. Optionally, add the juice of half a lemon to brighten the flavors.
- Cook Pasta: In a large pot of salted boiling water, cook the fettuccine until al dente according to package directions. Before draining, reserve some pasta cooking water.
- Toss Pasta with Sauce: Drain the pasta and add it to the sauce in the skillet. Toss to coat evenly. If the sauce is too thick, thin it out with some reserved pasta water to reach desired consistency.
- Serve: Plate the creamy mushroom pasta and serve with additional Parmesan cheese on top for garnish.
Notes
- Using half and half keeps the sauce creamy without being too heavy; you can substitute with heavy cream if you prefer a richer sauce.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Adding lemon juice is optional but adds a nice brightness to the creamy sauce.
- Reserve pasta water to adjust the sauce consistency when mixing pasta and sauce together.
- Fresh parsley adds a pop of color and freshness that complements the rich mushroom sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: creamy mushroom pasta, fettuccine mushroom sauce, easy mushroom pasta recipe, Italian mushroom pasta, creamy pasta with mushrooms
