Creamy Mushroom Pasta
This quick and creamy mushroom pasta is a cozy meatless dish made with fettuccine, cremini mushrooms, and a white wine cream sauce. It's finished with parsley and optional parmesan, making it a flavorful and satisfying 30-minute dinner.
Equipment
- 1 × Large pot (for boiling pasta)
- 1 × 12-inch skillet or sauté pan
- 1 × Mixing spoon or silicone spatula
- 1 × Garlic press or knife (for mincing garlic)
- 1 × Measuring spoons
- 1 × Microplane or cheese grater
- 1 × Colander (for draining pasta)
- 1 × Pasta fork or tongs
Ingredients
- 8 ounces fettuccine or linguine uncooked
- 1 tablespoon unsalted butter
- ½ tablespoon olive oil
- 8 ounces cremini mushrooms thinly sliced
- 2 cloves garlic finely minced
- ⅓ cup dry white wine
- ¼ teaspoon Italian seasoning blend
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon all-purpose flour
- ½ teaspoon Dijon mustard
- 1 cup heavy cream or whipping cream
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
- Freshly grated parmesan cheese optional for serving
Instructions
- Cook the Pasta to Al Dente: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve a small cup of pasta water (optional), then drain and set the pasta aside.
- Sauté the Mushrooms and Garlic: While the pasta cooks, heat the butter and olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and garlic, stirring often. Cook for 5–6 minutes, or until the mushrooms have released their moisture and the liquid has mostly evaporated.
- Prepare the Creamy Sauce Base: Transfer the mushrooms to a plate and return the pan to the heat. Pour in the white wine and stir in the Italian seasoning, lemon juice, flour, and Dijon mustard. Whisk gently to create a smooth, fragrant base.
- Simmer the Cream Sauce: Reduce the heat to medium and slowly add the heavy cream to the pan. Stir well and let the sauce simmer for 2–3 minutes, allowing it to thicken slightly.
- Combine Mushrooms and Sauce: Return the sautéed mushrooms to the pan and stir to coat them in the sauce. Let everything cook together for a few more minutes until the sauce reaches your desired thickness. Season generously with salt and freshly ground pepper to taste.
- Toss Pasta and Finish the Dish: Add the drained pasta to the skillet and toss until evenly coated in the sauce. If needed, add a splash of reserved pasta water to loosen the sauce. Stir in chopped parsley and top with freshly grated parmesan, if using.
Notes
- Pasta Choices: Fettuccine and linguine are ideal, but spaghetti or tagliatelle also work well for this creamy sauce.
- Wine Substitution: If you prefer not to use wine, substitute with an equal amount of low-sodium vegetable broth plus a splash of white wine vinegar or lemon juice for acidity.
- Creamy Texture Tip: Avoid boiling the cream; gentle simmering ensures a smooth sauce without separating.
- Add Protein: Want to boost the protein? Stir in grilled chicken strips, shrimp, or chickpeas near the end.
- Make It Lighter: Swap heavy cream with half-and-half for a slightly lighter version, though the sauce will be less rich.
