Creamy Mushroom Pasta
A rich and creamy mushroom pasta recipe!
Ready in less than 30 minutes, this creamy mushroom pasta is the perfect dish for a quick and easy vegetarian meal. Not to mention, it keeps incredibly well in the fridge so you can store leftovers for healthy lunches days to come.
How to Make Creamy Mushroom Pasta
When it comes to mushroom pasta, there are so many different combinations to choose from. While I used classic cremini mushrooms and fettuccine pasta in this recipe, you can use any mixture of mushrooms; portobello, shiitake, chanterelle, morel, oyster, and porcini mushrooms would all work particularly well, or type of pasta that you enjoy. For the best results, aim to pick a mushroom that is a similar size or cut into a similar shape and thickness as your selected pasta to ensure they fit together nicely in every bite. And, if you’re using dried mushrooms, be sure to rehydrate them well before using them in the recipe.
To make the pasta rich and creamy, I used a combination of heavy cream, parmesan cheese and pasta water. The use of starchy pasta water helps to ensure the pasta has a creamy texture without using additional cream, while the parmesan cheese adds the perfect touch of salt and a velvety texture. If you’d like to reduce the fat or calorie content of the recipe, simply use a table cream or half-and-half instead of the heavy cream.
Creamy Pasta with Mushrooms
This creamy mushroom pasta works equally well as a main course or as a side dish. While the recipe does provide 20 grams of protein per serving, you could certainly add some grilled chicken or steak to the dish, or enjoy it as a side, to help boost the overall protein content. Regardless of which route you choose, the creamy mushroom pasta is sure to be a hit with the whole family!
More Healthy Pasta Recipes:
Creamy Mushroom Pasta
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main
- Cuisine: American
Description
This creamy mushroom pasta makes a quick and easy vegetarian meal, or serve it up with chicken or steak for an extra boost of protein.
Ingredients
- 12 oz. fettuccine
- 1 lb. mushrooms, sliced (about 4 cups)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 shallots, minced
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1 1/2 oz. parmesan cheese, freshly grated
- 1/4 cup parsley, finely chopped
- Salt
- Pepper
Instructions
- In a large pot, cook the fettuccine as per package directions in heavily salted water. While the pasta is cooking, reserve 1 cup of the cooking water and set it aside.
- In a separate pot or extra-large pan on medium-high heat, warm 1 tablespoon of butter and olive oil, add sliced mushrooms and cook until lightly browned and reduced in size, about 5-6 minutes. Once cooked, season with a pinch of salt and pepper, toss, then remove the mushrooms from the pot, transfer them to a plate and set aside.
- In the same pot, reduce heat to medium, melt the remaining tablespoon of butter, add minced shallot and garlic and cook for 2-3 minutes until tender and translucent.
- Once the shallot and garlic are tender, add 1/3 cup of the pasta cooking water, use a wooden spoon or spatula to scrape up any tasty bits from the bottom of the pot, and bring to a bubble.
- Reduce the heat to low, add heavy cream and parmesan cheese, and whisk until the cheese is melted and the sauce is smooth. Taste and season with additional salt and pepper as needed.
- Turn off the heat, add the cooked fettuccine, mushrooms, and parsley to the pot with sauce and then, using tongs, toss everything together, adding additional splashes of the pasta cooking water to loosen the sauce as needed until a rich and velvety texture is reached.
- Serve the pasta immediate with an extra sprinkle of parmesan cheese and parsley, any leftovers can be stored in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 530 calories
- Sugar: 6 grams
- Fat: 19 grams
- Carbohydrates: 71 grams
- Fiber: 4 grams
- Protein: 20 grams
