This Creamy Mushroom Pasta speaks for itself. A slippery tangle of pasta bathed in a creamy parmesan sauce loaded with buttery garlic mushrooms, it’s simple, quick, and utterly luxurious!
Another creamy pasta to add to your arsenal, another to-die-for mushroom recipe!!😇
Creamy Mushroom Pasta
How do you make a steaming bowl of pasta smothered in a creamy Alfredo sauce even better?
Load it up with garlicky buttery mushrooms!!!🍄🍄🍄
There’s few things in this world that can rival the feeling of satisfying a craving for a big bowl of creamy pasta. And this one not only hits the spot, it’s so good it’s going to have you doing the happy dance around the kitchen (because there’s every possibility that half of it never makes your plate!).
And the best part? You’re just 15 minutes away from THIS being in front of you (in real life):
There’s not enough mushrooms!!
I insist on using a generous volume of mushrooms – 300g/10oz for 2 servings. I’ve noticed that many recipes tend to use far less – sometimes as little as 250g/8oz to 500g/1lb of pasta (which is 6 standard serves of pasta).
That’s not enough mushrooms!! Mushrooms shrink so much when cooked – a vast mound reduces by more than half once they’re golden brown.
I would be so sad if someone promised me a creamy mushroom pasta but I had to rummage around on my plate to find a mushroom!
What goes in Creamy Mushroom Pasta
Here’s what goes in my creamy mushroom pasta.
Just a note on some of the ingredients:
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Mushrooms – I usually prefer to use Swiss Brown / Cremini mushrooms because they have more flavour than plain white mushrooms. But on the day I filmed and photographed this recipe, button mushrooms were half price and I couldn’t resist 😂;
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White wine is the essential ingredient here that makes all the difference. It’s used to deglaze the pan after pan frying the mushrooms until golden brown. It does not make the sauce taste winey at all, it adds flavour complexity to the otherwise simple sauce. I use this technique in many sauces, including my Creamy Mushroom Sauce for steaks etc;
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Parmesan is used to thicken the sauce slightly but the main purpose is to add flavour;
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Butter AND oil – because oil can be heated to a high temperature than butter which makes it easier to make the mushrooms golden brown and avoids burnt butter; and
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Pasta type – use any long strand pasta you want here. I have a preference for fettuccine or linguine for creamy pastas because there’s more surface area for the creamy sauce to cling to!
How much pasta per person?
Did you know that the standard serving size of pasta per person is 80g / 2.8 oz? That’s the uncooked weight. Recipes that tells you to cook 500g/1lb of pasta for a serving of 4 must be catering for people with seriously big appetites!
How to make Creamy Mushroom Pasta
Here’s how to make it. Very straight forward: brown mushrooms, add sauce ingredients, toss with pasta!
PRO TIP: Don’t crowd the pan!
Don’t crowd the pan with mushrooms, otherwise they’ll never go golden…..and remember, colour = flavour!
The recipe as written serves 2, so if you want to scale it up, cook the mushrooms in 2 batches.
On the side
Serve this Creamy Mushroom Pasta with a fresh, crisp side salad to balance out the richness of the sauce. A fresh garden salad with a Balsamic Dressing, French Dressing or Italian Dressing would be ideal.
If you’re going for a blow out feast, add a side of Garlic Bread or Cheesy Garlic Bread. And if you really want to impressive the pants off your family and friends, upgrade it to Cheese and Garlic CRACK Bread!! It’s so good (and so fun) it continues to be regularly requested by my family and friends. 😊 ~ Nagi x
Watch how to make it
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Creamy Mushroom Pasta
Ingredients
- 160g/ 6oz fettuccine or linguine (Note 1)
- 2 tbsp (30g) unsalted butter
- 1/2 tbsp olive oil (Note 2)
- 300g/ 10 oz mushrooms , sliced 1/3 cm / 1/8" thick (white, cremini/swiss brown)
- 2 garlic cloves , finely chopped
- 1/2 cup (125 ml) white wine , dry (or rose, sub more broth)
- 1/2 cup (125ml) chicken broth/stock , low sodium (or veg)
- 3/4 cup (185ml) cream , heavy / thickened (Note 3)
- 1/3 cup (30g) parmesan , finely grated (Note 4)
- 1/2 tsp salt and pepper , each
Serving:
- Extra parmesan , for serving
- Parsley , roughly chopped (optional)
Instructions
- Cook pasta in salted water for 1 minute less than time per packet (start this mid mushroom cook). Just before draining, scoop out 1 cup cooking water, then drain.
- Melt butter and heat oil in a large skillet over high heat.
- Add mushrooms and cook, stirring regularly. When they start to sweat, add a pinch of salt and pepper.
- When pretty golden (about 4 - 5 minutes), add garlic and cook until garlic is golden and mushroom is golden.
- Stand back and add wine (it will be steamy!!), stir, scraping the bottom of the skillet. Simmer rapidly until wine is mostly evaporated and winey smell is gone.
- Add broth, cream, parmesan, salt and pepper. Stir to dissolve parmesan and simmer for 2 minutes, stirring regularly.
- Transfer pasta into sauce, toss for 1 - 2 minutes until sauce thickens and coats pasta. If sauce gets too thick (rather than slick, see video), add a splash of reserved pasta cooking water.
- Garnish with parsley and serve immediately with extra parmesan!
Recipe Notes:
Nutrition Information:
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Creamy Chicken and Bacon Pasta – Alfredo sauce, chicken, bacon…. you know it’s a winner!
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Browse all Mushroom Recipes
Life of Dozer
Some dogs are clever enough to know to blow bubbles out their nose when they stick their head under water.
Dozer is not one of those dogs. 😂
Every time he sticks his head under water, he spends a good few minutes snorting water out of his nose!!!
JC says
I am 36 and just starting to get into cooking. I have been lucky that my husband is an amazing cook. This is maybe the 4th recipe I have made and it turned out delicious. I was very surprised with myself. It helps that this has super easy and understandable instructions. 3 out of 4 of what I’ve made have been from you Nagi. You have been my teacher here lately. Keep adding the super easy and yummy recipes and I will keep being successful in the kitchen. If someone is debating on if they should make this. Stop! Just do it. Creamy and so good!!!
Bill says
All of your Mushroom Recipes are the best.
Love Dozer
Nagi says
Thanks so much Bill!
Janie says
This looks so good! I just Love mushrooms, I’m thinking of adding a couple of different kinds, I need to use them up. I hope you have a wonderful New Year and I’m looking forward to trying more of your recipes!
Adele Berndt says
I replaced the mushrooms with smoked salmon (smoked ourselves). It was lovely. Thank you for the inspiration.
Debbie says
Nagi! Is it ok to add leftover chicken… I guess it will just enhance the flavor! xx I’ll throw it in anyway lol ;-))
Nagi says
Yes of course!!
Leslie says
Delicious and so easy!
Nagi says
YES!!! Thanks Leslie!
Emily says
Made this for myself tonight as a Friday treat. It tasted like it came from a restaurant. Amazing đź’•
Nagi says
Perfect Emily!
Laura Mallinson says
Made this last night for the whole family. Best pasta dish I’ve made. Goregous, fresh flavours. Complete with side salad. Devine!
Nagi says
That’s wonderful to hear Laura!
Morgan says
White wine that people drink or cook with?
Joy says
Omg, this was delicious! My husband was very happy too!
I made three of your recipes this week and he loved them all!
Thank you so much!
Nagi says
You’re so welcome Joy, I’m so glad you’re enjoying the recipes – N x
Jenna says
Perfection! My hubby loved this so much last week, he asked me to make it again this week! All of the cooking aromas are almost just as delicious as the dish itself!
Nagi says
I’m so glad it was a hit Jenna ❤️
Jenny says
I want to make this recipe as I love mushrooms. The only problem I have is that I don’t drink alcohol. Is there an alternative to the wine?
Nagi says
Sure is, it’s all listed the recipe Jenny! – N x
Lindsay says
Excellent! The instructions were simple and easy to follow especially for someone who hasn’t been cooking long. I will thin the sauce down a little with the excess water as you suggested next time only because my boyfriend his high blood pressure and I have a fussy tummy but absolutely delicious as is!
Nagi says
Perfect Lindsay!
Terry says
Creamy carrot soup got me to this blog, and I couldn’t be happier! Cooking has always felt a bit tedious to me, but now I think I will be enjoying the experience! ESPECIALLY on the simple, quick recipes. Thank you, Nagi. You are the best!
Nagi says
Aww shucks! I’m so glad you’re loving them Terry!
Spencer Cundy says
Made the Mushrooms creamy pasta the other night.
Was a big hit with my wife. I just love fettuccine and mushrooms so i was in heaven any way. Didn’t change a thing.
Was very Yummy.
Thank you.
Nagi says
That’s great to hear – thanks so much!
Tricia says
A bit late but congratulations on your fabulous news, it is well deserved your blog and recipes are excellent, my favorite by far. Well done you!
Nagi says
Thanks so much Tricia!!
Theoforce says
Just made this tonight. Taste testing out of the pan – I’ve died and gone to heaven, so gooooddddd! And I haven’t even got it on the pasta yet…
Nagi says
Wahoo!!! That’s awesome to hear!!!
Sue R says
Congratulations for having your Firecracker recipe published! I made it last night so wanted to tell you it’s fantastic and I’ll be making it again and again. My five stars is for that.
Nagi says
That’s so great to hear Sue, thanks so much!!
Jennifer Vanzella says
Mae this recipe last night & it’s another winner of yours Nagi. I used Coles large brown mushrooms & we had it with garlic bread, yummy dinner. Thank you.
Nagi says
Yasssss, Love a side of garlic bread ❤️
Alison Orton says
Made this for dinner last night. Fabulous. A taste sensation. Another one of your many recipes I have on file.
Nagi says
That’s great Alison!!