Name: Creamy Mushroom Pasta Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 12 oz fettuccine; 16 oz mixed mushrooms (such as cremini, shiitake, and button mushrooms), sliced; 2 tbsp olive oil or butter for sautéing; 3 cloves garlic, minced; 1 tsp fresh thyme leaves; 1/2 cup dry white wine; 1 cup heavy cream; 1/2 cup freshly grated Parmesan cheese, plus extra for serving; Salt and freshly ground black pepper to taste

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Introduction

This Creamy Mushroom Pasta is a comforting dish with a rich, velvety sauce and perfectly caramelized mushrooms. It’s easy to make but tastes like something from a fancy restaurant, perfect for a cozy dinner at home.

A white plate holds a serving of spaghetti piled in the center, golden-yellow strands slightly glossy from sauce, topped with slices of sautéed mushrooms that are light brown with darker edges and a soft, glossy texture. Fresh chopped green parsley is sprinkled over the mushrooms and pasta, adding a touch of color, with visible small black pepper flakes scattered evenly. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces fettuccine
12 ounces mixed mushrooms, sliced
1 cup heavy cream
½ cup white wine
3 garlic cloves, minced
1 teaspoon fresh thyme leaves
½ cup grated Parmesan cheese
Salt and pepper, to taste
2 tablespoons olive oil or butter

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the fettuccine until al dente according to package instructions. Drain and set aside, reserving some pasta water.
Step 2: In a large skillet, heat olive oil or butter over medium-high heat. Add the sliced mushrooms and sauté until golden brown and caramelized, about 7-8 minutes.
Step 3: Add the minced garlic and thyme leaves to the mushrooms and cook for another 1-2 minutes until fragrant.
Step 4: Pour in the white wine to deglaze the pan, scraping any browned bits from the bottom. Let it simmer until the wine has reduced by half, about 3-4 minutes.
Step 5: Stir in the heavy cream and reduce the heat to medium-low. Let the sauce simmer gently until it thickens slightly, about 5 minutes. Season with salt and pepper to taste.
Step 6: Add the cooked pasta to the skillet and toss to coat evenly in the creamy mushroom sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
Step 7: Remove from heat and stir in the grated Parmesan cheese until melted and creamy. Serve immediately with extra Parmesan on top, if desired.

Tips & Variations

Use a mix of mushrooms like cremini, shiitake, and oyster for more depth of flavor.
For a lighter version, substitute half the heavy cream with whole milk.
Add a pinch of chili flakes for a subtle heat twist.
Fresh herbs like parsley or basil can be added at the end for extra brightness.

Storage

Store leftover creamy mushroom pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce as it warms.

How to Serve

A white plate holds a mound of spaghetti pasta with a pale yellow color as the base layer, smooth and slightly glossy. On top, there is a generous layer of sliced mushrooms cooked in a light creamy sauce, their beige and light brown hues visible with a shiny texture. Fresh green parsley pieces are sprinkled all over, adding contrast and a fresh look. The dish is finished with a light dusting of black pepper, adding small dark specks over the mushrooms and pasta. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, this sauce pairs well with pasta shapes like tagliatelle, linguine, or even penne. Choose your favorite or what you have on hand.

Is white wine necessary for the sauce?

White wine adds acidity and depth to the sauce, but if you prefer, you can replace it with vegetable or chicken broth for a similar effect.