This creamy mushroom pasta is the perfect date night recipe or simple weeknight recipe everyone will love!
Suitable for vegetarian diets.
This creamy mushroom fettuccine pasta is an easy and simple pasta recipe that is brilliant for date night. Just think of a creamy, cheesy, garlicky sauce all mixed in with delicious mushrooms and all the pasta. Heaven in every bite.
Table of Contents
Easy Pasta Dish
You can whip it up for a no-fuss Valentine’s dinner, an easy weeknight dinner, or any special gathering. I have definitely cooked this up for a relaxed Christmas main meal – aka more time opening presents and less time in the kitchen.
I love that it is made from simple everyday ingredients, most of which you will already own. You need minimal prep and effort and 30 minutes to make this quick and easy pasta meal, making it a great recipe everyone will love for dinner tonight.
What You’ll Need
- Butter – for sautéing, use unsalted, but if you use salted butter, you might want to add less salt to the recipe.
- Garlic – use minced garlic for extra flavor.
- Mushrooms – the star of the show. This recipe uses cremini (sometimes called baby bellas) mushrooms that have been cleaned and then sliced.
- Pasta – while this recipe uses fettuccine pasta, you can use any pasta you like.
- Cream – use heavy cream for that creamy luxurious sauce. You can use half and half if you prefer.
- Parmesan Cheese – freshly grated Parmesan gives the best result.
- Pasta Water – adds flavor and starch to the sauce.
- Italian Seasoning – my favorite blend of dried herbs. It comes all in one jar.
- Lemon Juice and Dijon mustard – for a burst of extra flavor to enhance the sauce
- Flour – to thicken the sauce.
- Seasoning – salt and pepper complete this.
- White Wine – use a dry white wine like Pinot Grigio or Sauvignon Blanc for flavor and use it to deglaze the pan.
- Fresh Parsley – use fresh herbs like parsley for garnish.
Handy Tip: Use Good Kitchen Tools!
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Instructions
Get the full ingredients list and instructions from the recipe card below.
- Sauté the mushrooms: Melt 2 tablespoons of butter in a large skillet and sauté the mushrooms for 10-15 minutes, or until they are softened and golden brown. Then, stir in the garlic and saute for another 30 seconds.
- Deglaze with wine: Stir in the wine, making sure to scrape up any browned bits from the bottom of the skillet. Cook for 1-2 minutes, until the wine is reduced by half.
- Make the pasta sauce: Mix in the rest of the butter, the cream, and the grated Parmesan into the skillet. Simmer on low heat until the sauce is combined, smooth and creamy.
- Cook the pasta: In the meantime, cook the fettuccine in a pot of salted water according to package instructions. Drain, reserving some of the pasta water, and return the fettuccine to the pot.
- Combine and serve: Add the fettuccine to the mushroom sauce in the skillet, making sure to toss the pasta with tongs until well coated. Add some of the reserved pasta water as needed for the right consistency. Season with salt and pepper and garnish with chopped parsley before serving.
Recipe Tips And Variations
- For the best results and flavor, cook the pasta in salted water.
- If, for some reason, you forget to save the pasta water, just use some regular water instead. It is all good.
- Don’t overcrowd the pan – The mushrooms will be soggy. Use a large skillet so the liquid evaporates to allow the golden brown color to develop.
- Swap the white wine for vegetable broth or chicken broth if you prefer.
- Add extra flavor – add in some lemon juice or orange juice, lemon zest or Dijon mustard for tons of extra flavor.
- The longer the fettuccine sits, the more water you may need to add to keep it creamy.
FAQs
For dried pasta, the recommended serving size of pasta per person is 80g / 2.8 ounces. It is 50–70 grams for children.
Absolutely. Just replace the regular pasta with the gluten-free pasta of your choice.
Absolutely. Just add something like grilled shrimp or grilled chicken in at the last minute.
Absolutely. Make the mushroom sauce ahead of time and store it in the refrigerator for 2–3 days. Reheat the sauce over low heat on the stove, making sure to add a bit of cream or broth to thin it out if needed.
Yes, you can. Add quick-cook veggies like peas, baby spinach or sun-dried tomatoes, or some extra fresh herbs like thyme.
Prep and Storage
- Prep Ahead – Cook a few days in advance and reheat when needed.
- Store – Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze – I do not recommend freezing this dish.
- Reheat – Reheat on low in a skillet or in the microwave.
More Recipes Like This
- Chicken Florentine.
- Valentine’s Dinner Recipes.
- Ramen Noodles Stir Fry.
- Instant Pot Parmesan Chicken.
Did you make this recipe? Then I would love to hear how it turned out. Please leave a comment and star rating below. And I really appreciate you sharing this recipe with your family and friends. Enjoy every mouthful 😊🍲 – Bintu
Get The Mushroom Fettuccine Recipe
Mushroom Pasta
Ingredients
- ½ cup (115g) butter unsalted
- 2 teaspoon garlic minced
- 16 ounces (454g) cremini mushrooms cleaned and sliced
- 1 pound (454g) fettuccine pasta
- 1 cup (236mL) heavy cream
- ½ cup (60g) parmesan cheese grated
- 1 cup (236mL) pasta water
- 1 teaspoon salt
- ½ cup (118mL) white wine
- black pepper to taste
- fresh parsley for garnish
Instructions
- Melt 2 tablespoons of butter in a large skillet and sauté the mushrooms for 10-15 minutes, or until they are softened and golden brown. Then, stir in the garlic and sauté for another 30 seconds.
- Stir in the wine, making sure to scrape up any browned bits from the bottom of the skillet. Cook for 1-2 minutes, until the wine is reduced by half.
- Mix in the rest of the butter, the cream, and the grated Parmesan into the skillet. Simmer on low heat until the sauce is combined, smooth and creamy.
- Meanwhile, cook the fettuccine in a pot of salted water according to package instructions. Drain, reserving some of the pasta water, and return the fettuccine to the pot.
- Add the fettuccine to the mushroom sauce in the skillet, making sure to toss the pasta with tongs until well coated. Add some of the reserved pasta water as needed for the right consistency.
- Season with salt and pepper and garnish with chopped parsley before serving.
Notes
- For the best results and flavor, cook the pasta in salted water.
- If, for some reason, you forget to save the pasta water, just use some regular water instead. It is all good.
- Don’t overcrowd the pan – The mushrooms will be soggy. Use a large skillet so the liquid evaporates to allow the golden brown color to develop.
- Swap the white wine for vegetable broth or chicken broth if you prefer.
- Add extra flavor – add in some lemon juice or orange juice, lemon zest or Dijon mustard for tons of extra flavor.
- The longer the fettuccine sits, the more water you may need to add to keep it creamy.
- Storage – keep leftovers in an airtight container inside the fridge for 3 days.
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