Name: Creamy Mushroom Pasta Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
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; 16 oz. dry fettuccine

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Introduction

This creamy mushroom pasta is a comforting and flavorful dish perfect for any night of the week. Rich, savory, and full of tender mushrooms, it’s an easy recipe that feels indulgent but comes together quickly. Ideal for mushroom lovers craving a cozy pasta dinner.

A red pot with a cream-colored inside holds creamy fettuccine pasta mixed with sliced mushrooms in a thick white sauce. The pasta strands are coated evenly, curling and layering over each other, with forks lifting a clump from the center. You can see specks of herbs and pepper sprinkled throughout the sauce, which has a smooth and rich texture. The pot sits on a white marbled surface, with a beige cloth casually placed nearby. photo taken with an iphone --ar 4:5 --v 7

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
16 oz. dry fettuccine

Instructions

Step 1: In a large wide heavy skillet or sauté pan, melt butter over medium heat. Add the chopped shallots and cook for about 2-3 minutes until softened. Add the sliced mushrooms and cook until their moisture evaporates and they become tender, about 10-12 minutes, stirring occasionally. Season with salt and pepper once the moisture has released.
Step 2: Stir in the minced garlic and Italian seasoning. Cook for about 30 seconds until fragrant, stirring constantly. Sprinkle the flour over the mushrooms and cook for about 1 minute while stirring constantly to form a roux.
Step 3: Add the chicken broth and bring to a simmer, scraping the bottom of the pan to release any browned bits for extra flavor.
Step 4: Pour in the half and half and soy sauce. Season with salt and pepper, then simmer until the sauce thickens, about 4-5 minutes.
Step 5: Stir in the grated Parmesan cheese and chopped parsley. Taste the sauce and adjust salt and pepper as needed. For a bright finish, you can add the juice of half a lemon, though this is optional.
Step 6: Cook the fettuccine in salted boiling water until al dente according to package instructions. Reserve some pasta water before draining. Toss the pasta with the creamy mushroom sauce, thinning with reserved pasta water if necessary. Serve immediately with extra Parmesan cheese on top.

Tips & Variations

Use vegetable broth instead of chicken broth to make this dish vegetarian-friendly.
Add a splash of white wine when adding the broth for extra depth of flavor.
For a richer sauce, substitute heavy cream for half and half.
Swap fettuccine for your favorite pasta shape like penne or linguine.
Garnish with toasted pine nuts or a drizzle of truffle oil for an elevated touch.

Storage

Store leftover 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 milk or broth to loosen the sauce if it has thickened.

How to Serve

A bowl of creamy fettuccine pasta with visible layers of flat, smooth, light yellow noodles mixed with slices of soft, grayish-brown mushrooms coated in a white creamy sauce, sprinkled with small green herbs and grated white cheese on top. The pasta is neatly twirled into two main nests that fill the white bowl, and a silver fork is resting on the right side inside the bowl. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cream instead of half and half?

Yes, fresh cream or heavy cream will make the sauce richer and thicker. You may want to reduce the amount slightly to avoid an overly heavy sauce.

Will this recipe work with dried mushrooms?

Dried mushrooms can be used but rehydrate them in warm water beforehand. The soaking liquid can be added to the broth for enhanced mushroom flavor.