Creamy Mushroom Pasta

Indulge in the comforting flavors of creamy mushroom pasta, where tender noodles are coated in a rich, velvety sauce loaded with earthy mushrooms and cream.

Course Dinner, Lunch

Cuisine American

Keyword Mushroom recipes

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 582kcal

Author Darcey Olson

Cost $12

Ingredients

8 oz dried pasta *Note 1
2 tbsp olive oil, divided
3 tbsp unsalted butter, divided
16 oz mushrooms, sliced
½ tsp salt
1 large garlic clove, finely minced
1 tbsp minced shallot
¾ cup heavy cream
½ cup dry white wine *Note 2
½ cup low sodium chicken stock
½ tsp Worcestershire sauce
½ cup freshly grated parmesan cheese *Note 3
½ tsp black pepper
optional garnish: parsley and extra Parmesan

Instructions

COOK THE PASTA

Bring a large pot of salted water to boil. Cook pasta 1 minute under al dente (reference the back of the pasta package for exact cook time). Reserve 1 cup of pasta water then drain the pasta.

COOK THE MUSHROOM SAUCE

Pre-heat a large skillet over medium heat and add 1 Tablespoon extra-virgin olive oil and 1 Tablespoon butter. Once melted add half the mushrooms, in a single layer. Don't toss the mushrooms until the edges start to brown, approx. 2-3 minutes. Toss the mushrooms and cook for 3-4 more minutes, tossing occasionally.
Use a slotted spoon to transfer the cooked mushrooms to a plate. Sprinkle with half the salt.
Repeat the above process with the other half of the mushrooms, starting with adding 1 Tablespoon extra-virgin olive oil and 1 Tablespoon butter to the skillet.
Add all of the cooked mushrooms to the skillet. Add shallots and cook, stirring often, until translucent and soft, about 2 minutes. Add the garlic and cook until fragrant approximately 30-60 seconds.
Add the wine and stir, making sure to scrap the bottom of the skillet. Simmer for 1-2 minutes until the wine smell dissipates.
Add the heavy cream, chicken broth, Worcestershire sauce, the rest of the salt, and black pepper. Stir and simmer for 2 minutes.
Turn the heat down to low and add the pasta noodles. Toss and cook for 2-3 minutes, until the sauce starts to thicken. Add 1/4 cup reserved pasta water if pasta seems too dry.
Remove the skillet from the heat and toss in the remaining butter. Taste and season with more salt, to taste.
Transfer to individual serving bowls and garnish with more parmesan cheese and fresh parsley. Serve immediately for best texture.

Notes

Note 1 - Any long pasta noodle will work. Fettuccine, linguine, or angel hair pasta make great options.

Note 2 - Sub in equal parts chicken broth if you don't have or want to use wine.

Note 3 - Pre-shredded Parmesan cheese won't melt properly, so stick to freshly shredded cheese.

Leftover and storage - Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition