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; Salt, for pasta water

Introduction

This creamy mushroom pasta is a comforting and flavorful dish that’s perfect for a cozy night in. Made with tender baby bella mushrooms and a rich Parmesan-infused sauce, it’s sure to satisfy your cravings. Ready in under 30 minutes, it’s an easy yet impressive meal to whip up any day of the week.

A white bowl filled with fettuccine pasta in a creamy white sauce, mixed with sliced light brown mushrooms. The pasta strands are twisted and layered, coated evenly in sauce, with small green herb pieces sprinkled on top. Grated cheese is lightly scattered over the dish, adding a slightly textured layer. A silver fork rests on the right side inside the bowl. The bowl sits on a surface with a white marbled texture. 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 shallots and cook for about 2-3 minutes until softened. Add mushrooms and cook, stirring occasionally, until moisture evaporates and mushrooms are tender, about 10-12 minutes. Season with salt and pepper once the mushrooms have released their moisture.

Step 2: Stir in garlic and Italian seasoning. Cook until fragrant, about 30 seconds, stirring constantly. Sprinkle flour over the mushrooms and cook for about 1 minute, stirring continuously.

Step 3: Add chicken broth and bring to a simmer, scraping the bottom of the pan to release any browned bits.

Step 4: Pour in 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 Parmesan cheese and parsley. Taste the sauce and adjust salt and pepper as needed. For a brighter flavor, optionally add the juice of half a lemon.

Step 6: Cook pasta in salted boiling water until al dente according to package directions. Reserve some pasta water before draining.

Step 7: Toss the cooked pasta with the mushroom sauce. If the sauce is too thick, thin it out with the reserved pasta water. Serve topped with additional Parmesan cheese.

Tips & Variations

For a vegetarian version, substitute vegetable broth for chicken broth and ensure the Parmesan is vegetarian-friendly.

Use cremini or shiitake mushrooms for a deeper, earthier flavor.

Swap fettuccine for your favorite pasta shape like penne or rigatoni for a different texture.

Adding a splash of white wine before the broth can enhance the sauce’s complexity.

FAQs

Can I use a different type of milk instead of half and half?

Yes, you can substitute half and half with whole milk or heavy cream depending on your desired richness. Whole milk will make the sauce lighter, while heavy cream will make it richer and thicker.

Is it okay to prepare the sauce ahead of time?

Absolutely. You can make the mushroom sauce a day in advance and store it in the refrigerator. Reheat gently on the stove before tossing with freshly cooked pasta for best results.