Description
This Creamy Mushroom Pasta is a rich and comforting Italian-inspired dish featuring tender baby bella mushrooms in a luscious, cheesy sauce made with half and half, Parmesan, and savory seasonings. Perfect for a cozy weeknight dinner, it combines the earthiness of mushrooms with the indulgence of creamy pasta, all prepared on the stovetop for a quick and satisfying meal.
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
- Salt, for pasta water
Instructions
- Sauté Shallots and Mushrooms: In a large wide heavy skillet or sauté pan, melt the butter over medium heat. Add the chopped shallots and cook for 2-3 minutes until softened. Add the thinly sliced mushrooms and cook, stirring occasionally, until the moisture evaporates and mushrooms become tender, about 10-12 minutes. Season with salt and pepper after mushrooms release their moisture.
- Add Garlic, Seasoning, and Flour: Stir in the minced garlic and Italian seasoning. Cook for about 30 seconds until fragrant while stirring constantly. Sprinkle the all-purpose flour over the mushrooms and cook for about 1 minute, stirring constantly to form a roux.
- Add Chicken Broth: Slowly pour in the chicken broth and bring the mixture to a simmer. Scrape the bottom of the pan with a wooden spoon to release any browned bits that add extra flavor.
- Incorporate Half and Half and Soy Sauce: Add the half and half and soy sauce to the pan. Season with additional salt and pepper to taste. Let the sauce simmer until it thickens, about 4-5 minutes.
- Finish the Sauce: Stir in the freshly grated Parmesan cheese and chopped parsley. Taste the sauce and adjust seasoning with salt and pepper if needed. Optionally, add the juice of half a lemon to brighten the sauce.
- Cook Pasta: Meanwhile, cook the fettuccine in salted boiling water until al dente according to package instructions. Reserve some pasta water just before draining.
- Toss Pasta with Sauce: Add the drained pasta to the sauce and toss to combine. If the sauce is too thick, thin it out with the reserved pasta water until desired consistency is reached.
- Serve: Serve immediately with extra Parmesan cheese sprinkled on top.
Notes
- Reserve pasta water to adjust sauce thickness as needed.
- Adding lemon juice at the end brightens the flavor but is optional.
- You can substitute half and half with heavy cream for a richer sauce.
- For a vegetarian version, replace chicken broth with vegetable broth.
- Use fresh Parmesan cheese for best flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Creamy mushroom pasta, fettuccine pasta recipe, vegetarian pasta dish, easy mushroom pasta, Italian creamy sauce
