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Creamy Mushroom Pasta with Parmesan Sauce

A fork lifting fettuccine noodles coated in Creamy Mushroom Pasta with Parmesan Sauce, garnished with parsley.
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A recipe for rich, restaurant-style pasta featuring sautéed mushrooms coated in a velvety Parmesan cream sauce.

Ingredients

Scale
  • 12 oz fettuccine or linguine pasta
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 pound cremini or white button mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 cup dry white wine (optional)
  • 1 cup heavy cream
  • 1/2 cup chicken or vegetable broth
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining.
  2. While the pasta cooks, heat the olive oil and butter in a large skillet over medium-high heat.
  3. Add the sliced mushrooms to the skillet. Cook without stirring for 3-4 minutes to allow them to brown. Stir and continue cooking until the mushrooms release their liquid and turn golden brown, about 8-10 minutes total.
  4. Add the minced garlic and dried thyme to the skillet. Cook for 1 minute until fragrant.
  5. If using wine, pour it into the skillet and scrape up any browned bits from the bottom. Let the wine reduce by half, about 2 minutes.
  6. Reduce the heat to medium-low. Pour in the heavy cream and broth. Bring the mixture to a gentle simmer.
  7. Stir in the grated Parmesan cheese until the sauce is smooth. Do not let the sauce boil once the cheese is added. Season with salt and pepper.
  8. Add the drained pasta directly to the skillet with the sauce. Toss to coat.
  9. If the sauce seems too thick, add the reserved pasta water, one splash at a time, until the sauce reaches your desired consistency.
  10. Stir in the fresh parsley. Serve immediately with extra Parmesan cheese.

Notes

  • Use freshly grated Parmesan cheese for the best melting quality and flavor; pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
  • For a deeper mushroom flavor, use a mix of wild mushrooms if available.
  • If you skip the wine, add 1/4 cup of the broth and let it simmer down slightly before adding the cream.

Nutrition

Find it online: https://hungryhearld.com/creamy-mushroom-pasta-with-parmesan-sauce/