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Creamy Mushroom Pasta Recipe

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★★★★★

4.4 from 85 reviews

This creamy mushroom pasta features tender baby bella mushrooms in a rich, silky sauce made with butter, shallots, garlic, chicken broth, half and half, and Parmesan cheese. Tossed with al dente fettuccine and fresh parsley, it’s a comforting and elegant vegetarian meal perfect for any occasion.

Ingredients

Scale

Sauce 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

Pasta

  • 16 oz. dry fettuccine

Instructions

  1. Sauté Shallots and Mushrooms: In a large wide heavy skillet or sauté pan, melt butter over medium heat. Add chopped shallots and cook for 2-3 minutes until softened. Add the sliced mushrooms and continue cooking, stirring occasionally, until the moisture evaporates and the mushrooms become tender, about 10-12 minutes. Season with salt and freshly ground black pepper after the mushrooms release their moisture.
  2. Add Garlic, Seasoning, and Flour: Stir in the minced garlic and Italian seasoning, cooking for about 30 seconds until fragrant while stirring constantly. Sprinkle the all-purpose flour over the mushrooms and cook for about 1 minute, stirring continuously to incorporate the flour and cook off the raw taste.
  3. Deglaze with Chicken Broth: Pour in the chicken broth and bring the mixture to a simmer. Scrape the bottom of the pan to release any browned bits for added flavor.
  4. Add Half and Half and Soy Sauce: Stir in the half and half and soy sauce. Season the sauce with salt and pepper to taste. Allow the sauce to simmer and thicken for about 4-5 minutes, stirring occasionally.
  5. Finish Sauce: Stir in the freshly grated Parmesan cheese and chopped fresh parsley. Taste the sauce and adjust salt and pepper as needed. Optionally, add the juice of half a lemon to brighten the flavors.
  6. Cook Pasta and Combine: Cook the fettuccine in a large pot of salted boiling water according to package instructions until al dente. Before draining, reserve some of the pasta cooking water. Drain the pasta and toss it with the creamy mushroom sauce. Thin the sauce with reserved pasta water if needed to reach desired consistency. Serve immediately with additional Parmesan cheese on top.

Notes

  • Use baby bella mushrooms for a richer, earthier flavor or white mushrooms for a milder taste.
  • Adding lemon juice at the end is optional but helps to brighten and balance the creamy sauce.
  • If you prefer a vegetarian version, substitute vegetable broth for the chicken broth.
  • Reserve pasta water before draining to help adjust sauce consistency as needed.
  • Freshly grated Parmesan cheese is recommended for the best flavor and texture.

Keywords: creamy mushroom pasta, fettuccine recipe, mushroom sauce, Italian pasta, vegetarian pasta, Parmesan mushroom sauce

Find it online: https://heutigemahlzeiten.com/creamy-mushroom-pasta-recipe/