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Creamy Mushroom Pasta Recipe

Creamy Mushroom Pasta Recipe

These mushrooms in cream sauce are so good, you could even eat them on toast!
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 SERVINGS
Calories: 466kcal
Author: Katherine - Yummfully

Ingredients

  • 12 oz fettuccine pasta
  • 3 tbsp butter
  • 1 tbsp olive oil
  • 12 oz mushrooms, sliced
  • 3 garlic cloves, minced
  • 3 tbsp chopped parsley
  • ½ tsp red pepper flakes
  • ½ cup white wine
  • ¾ cup chicken stock
  • 1 cup heavy cream
  • ½ cup parmesan cheese, grated
  • Salt and pepper to taste

Instructions

  • In a large pot of salted boiling water, cook the pasta until al dente. Reserve ½ cup of cooking water, drain and reserve.
  • While the pasta is cooking, heat a large skillet over medium-high heat and add the butter and olive oil. Once melted, add the sliced mushrooms and cook them until most of the liquid has evaporated.
  • Add the minced garlic, chopped parsley, and red pepper flakes.
  • Pour in the white wine and simmer until reduced by half.
  • Mix in the chicken stock, heavy cream, and grated parmesan cheese. Cook until the sauce has thickened.
  • Stir in the cooked fettuccine pasta, and cook until heated through. If you feel the sauce is too thick, add a little of the reserved pasta cooking water. Serve hot with additional grated Parmesan cheese and chopped parsley on top.

Notes

  1. Always cook pasta “al dente”, overcooked pasta turns out mushy and soft.
  2. If you feel the pasta sauce is too thick, add a little bit of the pasta cooking water to thin it out.

Nutrition

Calories: 466kcal | Carbohydrates: 47g | Protein: 13g | Fat: 26g