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Creamy Mushroom Pasta
Samantha Jones

Creamy Mushroom Pasta

A rich and savory Italian pasta dish featuring tender sautéed mushrooms in a velvety dairy-based sauce. This aromatic recipe balances umami depth and creamy texture for a comfort-meets-refinement experience, perfect for quick weeknight dinners or elegant gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: SALDS
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 12 oz pasta (penne or fettuccine)
  • 8 oz sliced button or cremini mushrooms
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 medium shallot, diced
  • 2 garlic cloves, minced
  • 1 cup heavy cream
  • 1 cup chicken or vegetable broth
  • 1/2 cup Parmesan cheese, grated
  • 2 tbsp fresh parsley, chopped
  • Salt and pepper, to taste

Method
 

  1. Bring a large pot of salted water to a rolling boil
  2. Cook the pasta according to package directions until al dente; drain and set aside
  3. Heat olive oil and butter in a skillet until melted
  4. Sauté diced shallot for 3 minutes until golden
  5. Add garlic and cook for 1 minute until fragrant
  6. Incorporate mushrooms and cook for 8–10 minutes until browned
  7. Pour in broth and simmer for 2 minutes to deglaze and reduce
  8. Add heavy cream, lower heat, and cook for 5 minutes until slightly thickened
  9. Toss pasta into the sauce, adding pasta water as needed
  10. Season with salt and pepper
  11. Stir in grated Parmesan and chopped parsley
  12. Serve immediately, garnished with additional herbs

Notes

Use whole-wheat pasta for extra fiber
Substitute canola oil for a milder flavor
For dairy-free: replace butter with vegan butter and cream with coconut milk
Chives or basil work in place of parsley
Adjust seasoning after adding broth
Increase garlic for sharper flavor