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Creamy mushroom pasta dish served on a beige plate with fresh herbs and grated cheese.

Creamy Mushroom Pasta

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 513 kcal

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.
    Fresh sliced mushrooms in a beige skillet, ready for cooking or baking.
  • 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.
    Sautéed mushrooms with cream and spices in a beige skillet.
  • Add the cooked pasta to the skillet, tossing to coat with the sauce. Stir in grated Parmesan cheese until melted and evenly distributed.
    Creamy mushroom and garlic Alfredo sauce with cooked pasta in a beige skillet on gray background.
  • Serve the pasta hot, garnished with chopped fresh parsley.

Nutrition

Calories: 513kcalCarbohydrates: 48gProtein: 13gFat: 29gSaturated Fat: 18gSodium: 143mgFiber: 2g
Keyword Creamy Mushroom Pasta
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