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Creamy Mushroom Pasta Recipe

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★★★★★

4.7 from 58 reviews

This creamy mushroom pasta is a comforting and rich dish featuring tender baby bella mushrooms in a luscious Parmesan-infused cream sauce. Crafted with sautéed shallots, garlic, and Italian seasoning, the sauce is thickened with a touch of flour and enriched with half and half and soy sauce for depth. Tossed with perfectly cooked fettuccine and garnished with fresh parsley, this recipe offers a perfect balance of earthy flavors and creamy texture for a satisfying 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. Sauté Shallots and Mushrooms: In a large wide heavy skillet or sauté pan, melt butter over medium heat. Add the chopped shallots and cook for 2-3 minutes until softened. Add the thinly sliced mushrooms and continue cooking, stirring occasionally, until the moisture evaporates and mushrooms are tender, about 10-12 minutes. Season with salt and pepper once the mushrooms have released their moisture.
  2. Add Garlic and Italian Seasoning: Stir in the minced garlic and Italian seasoning; cook for about 30 seconds until fragrant, stirring constantly. Sprinkle the flour over the mushroom mixture and cook for 1 minute while stirring continuously to form a roux and thicken the sauce.
  3. Deglaze with Chicken Broth: Pour in the chicken broth and bring the mixture to a simmer. Scrape the bottom of the pan with a spatula to release any browned bits, enhancing the sauce’s flavor.
  4. Add Dairy and Soy Sauce: Stir in the half and half and soy sauce. Season the sauce with salt and pepper to taste. Let it simmer gently until it thickens, approximately 4-5 minutes.
  5. Finish the Sauce: Remove the pan from heat and stir in freshly grated Parmesan cheese and chopped parsley. Optionally, add the juice of half a lemon to brighten the flavors. Taste and adjust seasoning as needed.
  6. Cook Pasta and Combine: Cook the fettuccine pasta in salted boiling water according to package instructions until al dente. Reserve some pasta water before draining. Toss the cooked pasta with the mushroom cream sauce, adding reserved pasta water as needed to loosen the sauce to your preferred consistency. Serve immediately with extra Parmesan cheese on top.

Notes

  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • Adding lemon juice is optional but recommended for a fresh, bright flavor contrast.
  • Reserve pasta water to adjust sauce thickness, a good trick to blend sauce and pasta perfectly.
  • Use fresh Parmesan cheese for best flavor and creaminess.
  • This dish can be prepared with other pasta shapes if preferred, but fettuccine complements the creamy sauce well.

Keywords: creamy mushroom pasta, fettuccine with mushroom sauce, easy mushroom pasta, Italian creamy pasta, mushroom fettuccine recipe

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