Name: Creamy Mushroom Pasta Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 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; 16 oz. dry fettuccine

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Introduction

This creamy mushroom pasta is a comforting and flavorful dish perfect for weeknight dinners or special occasions. With tender mushrooms simmered in a rich, cheesy sauce and tossed with fettuccine, it’s a satisfying meal that’s easy to make at home.

A white bowl filled with creamy mushroom pasta, showing a base layer of long, flat fettuccine noodles coated in a smooth, thick beige sauce. Mixed throughout are soft, sliced mushrooms covered in the same creamy sauce. The dish is sprinkled lightly with finely chopped green herbs and a dusting of grated cheese on top. A fork with a vintage look rests on the edge of the bowl, with some pasta partially twirled around its tines. The bowl sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

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
16 oz. dry fettuccine

Instructions

Step 1: In a large wide heavy skillet or sauté pan, melt the butter over medium heat. Add the shallots and cook for about 2-3 minutes until softened. Add the mushrooms and cook, stirring occasionally, until their moisture evaporates and they become tender, about 10-12 minutes. Season with salt and pepper after the mushrooms release their moisture.
Step 2: Stir in the garlic and Italian seasoning. Cook, stirring constantly, until fragrant, about 30 seconds. Sprinkle the flour over the mushrooms and stir continuously for about 1 minute to cook the flour.
Step 3: Pour in the chicken broth and bring the mixture to a simmer, scraping the bottom of the pan to release any browned bits.
Step 4: Add the half and half and soy sauce. Season with salt and pepper. Simmer the sauce until it thickens, about 4-5 minutes.
Step 5: Stir in the Parmesan cheese and parsley. Taste the sauce and adjust salt and pepper as needed. Optionally, add the juice of half a lemon to brighten the flavors.
Step 6: Cook the fettuccine in salted boiling water until al dente according to the package directions. Before draining, reserve some pasta water. Drain the pasta and toss it with the sauce, thinning it with reserved pasta water if necessary. Serve immediately with extra Parmesan cheese.

Tips & Variations

For a vegetarian version, substitute the chicken broth with vegetable broth.
Use a mix of mushrooms like cremini and shiitake for more depth of flavor.
If you prefer a richer sauce, replace half and half with heavy cream.
Add a pinch of red pepper flakes for a subtle heat.
Fresh thyme can be used instead of Italian seasoning for a different herb profile.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or broth to loosen the sauce if it thickens too much.

How to Serve

A close-up view of a creamy mushroom sauce in a white pan with a red handle, showing light beige sauce mixed with tender brown mushroom slices and green herb bits scattered throughout. A wooden spoon with a light natural color is partially covered in sauce and resting in the pan, slightly stained by the sauce. The texture of the sauce looks smooth and thick with visible small flecks of black pepper and herbs. The image is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried pasta instead of fresh?

Yes, dried pasta works perfectly for this recipe. Just cook it according to the package directions until al dente.

Can I make this sauce ahead of time?

Yes, you can prepare the mushroom sauce a day in advance and refrigerate it. Reheat gently on the stove and add a little broth or milk to loosen the sauce before tossing with pasta.