Elegant enough for guests and easy enough for a weeknight meal, this Creamy Mushroom Pasta is versatile and delicious.
We often talk about how Italian cooking works its magic by combining a few flavorful ingredients to produce a masterful dish. Nowhere is this more true than in creamy mushroom pasta, a truly marvelous dish that joins umami-forward mushrooms with dry white wine, heavy cream, a few seasonings, and Parmesan cheese in holy culinary matrimony!
The first time I made this for family, I worried that they might miss the beef they’re used to in pasta dishes, but I needn’t have fretted about this at all. Cremini mushrooms, which belong to the same family as white button and portobello mushrooms and are often called baby bellas, have such a hearty texture and deep savory flavor (especially after they become golden brown) that no one even thought about the missing meat!
I love making this dish for many reasons, not the least of which is witnessing the way the luxurious sauce comes together in such a short time. Once you’ve deglazed the mushrooms with wine and simmered until the liquid evaporates, you’ll sprinkle the flour on top and then stir to cook out the raw flour taste (the flour helps the sauce thicken). When you add the cream, lemon juice, and seasonings, you’ll watch that sauce thicken before your very eyes. And when your pasta is coated with that delectable sauce, you’ll incorporate your salty, tangy Parmesan cheese and have the most irresistible, earthy, rich and creamy pasta dish.
Perfect creamy mushroom pasta
Our first tip is all about the pasta. Our recipe says to cook it al dente, which is a good idea, but you might also undercook it a tiny bit since it will continue cooking in the sauce. Also, reserve about a cup of the salty pasta water. Next, be patient with your mushrooms. Try not to overcrowd your pan, and don’t rush this process. Let the mushrooms cook until they become golden, turning them just once. The wine you add doesn’t have to be expensive, but it should be one you like to drink (and maybe you’ll have a glass while this delicious sauce is cooking!). Once you’ve completed step six, adding a bit of the reserved pasta water can contribute to the sauce’s velvety consistency and bring a lovely salty element as well.
How do I store leftovers?
Cooled creamy mushroom pasta can be stored in an airtight container in the refrigerator for 3-4 days and in the freezer for up to 3 months.
Serving suggestions
While it is very true that no one misses the meat when they are eating this pasta, that doesn’t mean you shouldn’t serve it with a side of meatballs, any kind you like: Beef Meatballs, Turkey Meatballs, Pork Meatballs, or keep the meal veggie-centered with these Vegan Meatballs.
For weeknight dinners, I love to serve creamy mushroom pasta with a Green Salad, made even greener tossed in Green Goddess Dressing, and slices of Focaccia with Bread Dipping Oil. But when I’m entertaining, I’ll start the meal with Caprese Skewers with a side of Homemade Pesto Sauce for dipping, followed by this pasta served with Chicken Piccata (the lemon in this chicken and the lemon in the pasta sauce are the perfect match) and Roasted Brussels Sprouts. And for dessert? A classic Italian Zuccotto because it’s so easy to make but a total showstopper.
Creamy Mushroom Pasta
Ingredients
- 8 ounces fettuccine or linguine
- 3 1/2 teaspoons unsalted butter
- 8 ounces cremini mushrooms sliced
- 3 cloves garlic minced
- 5 tablespoons dry white wine
- 1 1/2 teaspoons all-purpose flour
- 1 cup heavy cream
- 1 1/2 teaspoons lemon juice
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh parsley chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the pasta al dente according to package instructions. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add sliced mushrooms and minced garlic, sautéing until mushrooms are golden and garlic is fragrant.
- Pour in the white wine to deglaze the pan, scraping up any browned bits. Allow to simmer until the wine is nearly evaporated.
- Sprinkle in flour and stir; cook for 1-2 minutes to remove raw flour taste.
- Add the heavy cream, lemon juice, onion powder, oregano, salt, and pepper, and simmer until the sauce thickens slightly.
- Add the cooked pasta to the skillet, tossing to coat with the sauce. Stir in grated Parmesan cheese until melted and evenly distributed.
- Serve the pasta hot, garnished with chopped fresh parsley.
Leave a Comment