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:
More Good Food
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Creamy Chicken Pasta of your Dreams – reader favourite!
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Creamy Tomato Pasta – creamy pasta fix with less guilt!
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Creamy Chicken and Bacon Pasta – Alfredo sauce, chicken, bacon…. you know it’s a winner!
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Browse pastas for more
And more mushroom recipes
For people like me who can’t resist a store bargain!
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The most incredible Mushroom Risotto
-
A Creamy Mushroom Sauce you’ll want to put on everything!
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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!!!
Brigita says
So delicious and easy, I will definitely be making this again! Is there a way to substitute the cream for something dairy free?
Nagi says
Hi Brigita, lactose free cream would work just as well here – N x
Laura Koch says
Hi Nagi! I have made your creamy mushroom sauce before and it is fabulous! Can’t wait to make the creamy mushroom pasta tonight for dinner!!
I think I will be trying several of your recipes in the near future! So glad I found your page
Nagi says
I hope you love it Laura – love to know what you think – N x
Charlene says
Can I use salted butter?
Nagi says
Hi Charlene, you sure can, just reduce the salt you add later – N x
Melanie says
Another FANTASTIC recipe by Nagi!! I used half the white wine (so, 1/4 cup) and actually added 1 tsp cornstarch/1 tsp water (mixed before throwing in) to thicken up the sauce at the very end. I also added some steamed broccoli in with the mushrooms because I had it lying around. It turned out PERFECT!! Will be making this again. Thanks Nagi! xx
Nagi says
Wahoo, that’s great to hear Melanie ❤️
Anu says
Yayy! Congratulations!! More power to you. Your simplistic way of explaining the recipes are a sure shot way to making an even inexperienced cook try their hands at cooking.
Nagi says
Thanks so much Anu!
Dave says
Is this the same sauce as the “ a mushroom sauce for everything”?
Nagi says
Hi Dave, similar but slightly different – N x
Wendy says
Congratulations Nagi! Well-deserved!
Nancy Bailey says
Congratulations Nagi on getting in your newspaper! You certainly have “GOOD FOOD”. They could fill the paper with your recipes. They are awesome.
Eha says
May I add my voice to all the congratulations – shall try to subscribe and meet you there ! So well-deserved !! Love the Swiss Browns and grow my own from purchased growing cartons readily available during out winter months. Nothing like picking a mushroom and cooking it two minutes later . . oh so heavy and tasty ! As there are no meat fats in play I guess a little cream will be forgiven by the Nutrition Gods . . . 🙂 !
Jennifer Vanzella says
Congratulations Nagi on having your recipes published in Good Food, you deserve it you clever little cookie you.
Am just putting mushrooms on my shopping list for this Mushroom Pasta.
What is Sriracha sauce & where do buy it? Thanks Jennifer.
Lee M says
Hi Nagi,
First of all, CONGRATS!!!
Second, it should not be such a shock at all since you have soooo many AMAZING recipes! Amazing things happen to amazing people 😉
And third, MANY THANKS for your website with all those delicious and foolproof recipes! You make us amateurs still be able to provide wonderful meals 😀
Dozer must be so proud of you! 😉 Enjoy this success and hope for many more to come!
Cheers,
Lee
Deirdre Mowat says
Fab news re the Good Food column — well deserved!
Nancy Wilson says
Congrats to you Nagi for being a contributing editor to the Sydney Paper. That’s a real feather in your cap.im not surprised that you were selected.
Craig says
I enjoy your great recipes.
May I include some in my food column in our local week;ly newspapers?
Angela Murray says
Nagi, Nagi, how delighted I am to hear you have joined the ranks of the food gods. I have read the SMH Good Food guide for years, followed most foodie stuff, chefs, Masterchef, etc and marvelled at how wonderful you all are! Congratulations, may you and your wonderful recipes prosper! I look forward to reading you in th GF Guide!
So Good!
Vicki Powell says
Oh Nagi I’m so happy about your news re Good Food .
I’ve followed you forever and have used your recipes time and time again . Your philosophy on food and eating is spot on and you truly deserve every success that comes your way . ONYA!
Sue Gilmer says
Your recipes are amazing. Thank you for sharing. You are amazing and I love the photos and stories about Dozer. Sending you and Dozer lots of love and hugs xx
Nadine, Adirondack Mountains of New York State says
Just had to send big hugs to you and Dozer for all the great success!
Best wishes!
Debbie L. says
Congratulations Nagi. Awesome accomplishment and well deserved. Look forward to even more awesomeness in the future. And, Dozer, of course.
Barbara Karr says
I have been followng you for over a year now.NOT once have I been disappointed. I know if love one of your recipes it will be 5 star or more, Thanks for your constant dedication to improving of recipes . This mushroom pasta is just one example. of why I look forward to your mails. Hugs to you and Dozer!! You have big fans here in the US, And apreciative followers.You are loved and trusted. Barb