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Irresistible Mushroom Pasta Recipe

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★★★★★

4.7 from 67 reviews

This Irresistible Mushroom Pasta features a creamy, savory sauce made from sautéed mushrooms, garlic, white wine, and Parmesan cheese, tossed with perfectly al dente fettuccine. The dish is enriched with heavy cream and butter for a luxurious texture and finished with fresh parsley and extra Parmesan to brighten the flavors. It’s a comforting yet elegant pasta perfect for any occasion.

Ingredients

Scale

Mushroom Sauce

  • 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

Pasta

  • 6 oz fettuccine or linguine (Barilla recommended)
  • Extra Parmesan cheese, for serving

Instructions

  1. Start the Pasta and Prepare Ingredients: Bring a large pot of salted water to a boil and cook the fettuccine for 1 minute less than package instructions to achieve al dente. Meanwhile, slice mushrooms about 1/4-inch thick and mince fresh garlic for the best flavor.
  2. Sear the Mushrooms Until Golden: Heat butter and olive oil over medium-high heat in a large skillet. When butter foams, add mushrooms with a pinch of salt and black pepper. Cook without stirring for 2-3 minutes, then stir and continue cooking another 2-3 minutes until mushrooms turn deeply golden and release moisture, developing rich flavor.
  3. Build Flavor with Garlic and Wine Reduction: Add minced garlic to the skillet and cook for about 1 minute until fragrant, stirring constantly. Pour in white wine and scrape up browned bits from the pan. Simmer for 3-4 minutes until wine is reduced by about three-quarters, creating a flavor-packed base.
  4. Create the Cream Sauce and Finish Pasta: Drain pasta, reserving 1 cup of the starchy cooking water. Add chicken broth and heavy cream to the mushroom mixture, bringing it to a gentle simmer. Stir in grated Parmesan until melted and sauce thickens (~2 minutes). Toss drained pasta with the sauce over medium heat for 1-2 minutes until coated. Add reserved pasta water by tablespoons if the sauce is too thick until desired silky consistency is reached.
  5. Plate and Serve: Divide the creamy mushroom pasta onto plates. Garnish with chopped fresh parsley and extra grated Parmesan. Serve immediately while hot, with a silky, luxurious sauce coating every strand.

Notes

  • Use fresh garlic rather than pre-minced for optimal flavor.
  • Choose Kerrygold or a high-fat butter to enhance the mushroom sauce’s creaminess.
  • If white wine is not available, substitute with low-sodium chicken broth.
  • Reserve some pasta water to adjust sauce consistency as needed.
  • For vegetarian adaptation, use vegetable broth instead of chicken broth.
  • Serve immediately to enjoy the sauce at its best texture and warmth.

Keywords: mushroom pasta, creamy mushroom sauce, fettuccine recipe, garlic mushroom pasta, easy pasta dish, Italian pasta recipe

Find it online: https://hannahdelgado.com/irresistible-mushroom-pasta-recipe/