Name: Irresistible Mushroom Pasta Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1/2 tsp black pepper; 1/2 tbsp olive oil; 3/4 cup heavy cream; 2 tbsp unsalted butter (preferably Kerrygold); Fresh parsley, roughly chopped (optional); 1/2 tsp salt; 1/2 cup dry white wine (or chicken broth substitute); 10 oz mushrooms, sliced (white or cremini, about 1/4-inch thick); 1/3 cup Parmesan cheese, freshly grated; 1/2 cup low-sodium chicken broth; 2 garlic cloves, minced; 6 oz fettuccine or linguine (Barilla recommended); Extra Parmesan cheese, for serving

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Introduction

This irresistible mushroom pasta combines earthy mushrooms with a creamy, savory sauce that perfectly coats tender fettuccine. It’s a quick yet indulgent dish that’s sure to impress, whether for a cozy weeknight dinner or a special occasion.

A close-up view of a white bowl filled with creamy fettuccine pasta layered at the base in pale yellow, thick flat noodles coated with a smooth light cream sauce. On top there are sliced brown mushrooms with a slight gloss and tender texture scattered evenly, along with small bright green parsley leaves sprinkled as garnish. A few specks of black pepper sit on the surface, adding contrast. The scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 oz fettuccine or linguine
10 oz mushrooms, sliced (white or cremini, about 1/4-inch thick)
2 garlic cloves, minced
1/2 tbsp olive oil
2 tbsp unsalted butter (Kerrygold recommended)
1/2 cup dry white wine (or use chicken broth as substitute)
1/2 cup low-sodium chicken broth
3/4 cup heavy cream
1/3 cup Parmesan cheese, finely grated (freshly grated preferred)
1/2 tsp salt
1/2 tsp black pepper
Fresh parsley, roughly chopped (optional, for garnish)
Extra Parmesan cheese, for serving

Instructions

Step 1: Bring a large pot of salted water to a boil and add the fettuccine. Cook it for 1 minute less than the package directions to keep it perfectly al dente. While the pasta cooks, slice mushrooms about 1/4-inch thick and mince the garlic fresh for best flavor.
Step 2: In a large skillet over medium-high heat, melt the butter with olive oil. When the butter is foaming, add the mushrooms with a pinch of salt and pepper. Let them cook undisturbed for 2-3 minutes, then stir and cook another 2-3 minutes until they are deeply golden and have released their moisture.
Step 3: Add the minced garlic to the mushrooms and cook, stirring constantly, for about 1 minute until fragrant. Pour in the white wine and scrape up any browned bits from the pan. Simmer for 3-4 minutes until the wine reduces by about three-quarters.
Step 4: Drain the pasta, reserving about 1 cup of the cooking water. Pour the chicken broth and heavy cream into the skillet with the mushrooms and bring to a gentle simmer. Stir in the Parmesan cheese until it melts and the sauce thickens, about 2 minutes. Add the drained pasta to the skillet and toss together over medium heat for 1-2 minutes until coated. If needed, add reserved pasta water a tablespoon at a time to reach a silky sauce consistency.
Step 5: Divide the pasta among serving bowls. Top with chopped fresh parsley and extra Parmesan cheese. Serve immediately while hot and creamy.

Tips & Variations

Use fresh minced garlic for the brightest flavor instead of pre-minced garlic.
Swap out white wine for extra chicken broth if you prefer a non-alcoholic version.
Try different mushroom varieties like shiitake or portobello for varied texture and taste.
Add a pinch of crushed red pepper flakes for a subtle spicy kick.

Storage

Store leftover mushroom 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 cream or pasta water to loosen the sauce and keep it silky.

How to Serve

This image shows a white bowl filled with creamy fettuccine pasta. The pasta noodles are smooth and pale yellow, tangled softly in the bowl's base. On top, there is a rich layer of creamy white sauce covering the noodles. Sliced mushrooms with a light brown color and soft texture sit scattered across the surface. Fresh, chopped green parsley leaves are sprinkled over the mushrooms and pasta, adding a pop of bright color. The bowl is placed 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 a different type of pasta?

Yes, this sauce pairs well with various pasta shapes like spaghetti, linguine, or tagliatelle. Just adjust cooking time according to the pasta you choose.

How do I make the sauce thicker or thinner?

To thicken the sauce, simmer it a bit longer to reduce the liquid or add more grated Parmesan. To thin it, stir in reserved pasta water a little at a time until you reach the desired consistency.