Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Creamy Mushroom Pasta Recipe
This Creamy Mushroom Pasta speaks for itself. A slippery tangle of pasta bathed in a creamy parmesan sauce loaded with buttery garlic mushrooms, it’s easy, fast, and completely luxurious!
One other creamy pasta so as to add to your arsenal, one other to-die-for mushroom recipe!!😇
How do you make a steaming bowl of pasta smothered in a creamy Alfredo sauce even higher?
Load it up with garlicky buttery mushrooms!!!🍄🍄🍄
There’s few issues on this world that may rival the sensation of satisfying a yearning for a giant bowl of creamy pasta. And this one not solely hits the spot, it’s so good it’s going to have you ever doing the comfortable dance across the kitchen (as a result of there’s each risk that half of it by no means makes your plate!).
And the most effective half? You’re simply quarter-hour away from THIS being in entrance of you (in actual life):
I insist on utilizing a beneficiant quantity of mushrooms – 300g/10oz for two servings. I’ve observed that many recipes have a tendency to make use of far much less – generally as little as 250g/8oz to 500g/1lb of pasta (which is 6 normal serves of pasta).
That’s not sufficient mushrooms!! Mushrooms shrink a lot when cooked – an unlimited mound reduces by greater than half as soon as they’re golden brown.
I might be so unhappy if somebody promised me a creamy mushroom pasta however I needed to rummage round on my plate to discover a mushroom!
Right here’s what goes in my creamy mushroom pasta.
Only a word on among the elements:
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Mushrooms – I often want to make use of Swiss Brown / Cremini mushrooms as a result of they’ve extra flavour than plain white mushrooms. However on the day I filmed and photographed this recipe, button mushrooms have been half value and I couldn’t resist 😂;
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White wine is the important ingredient right here that makes all of the distinction. It’s used to deglaze the pan after pan frying the mushrooms till golden brown. It doesn’t make the sauce style winey in any respect, it provides flavour complexity to the in any other case easy sauce. I take advantage of this method in lots of sauces, together with my Creamy Mushroom Sauce for steaks and so forth;
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Parmesan is used to thicken the sauce barely however the principle objective is so as to add flavour;
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Butter AND oil – as a result of oil might be heated to a excessive temperature than butter which makes it simpler to make the mushrooms golden brown and avoids burnt butter; and
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Pasta sort – use any lengthy strand pasta you need right here. I’ve a desire for fettuccine or linguine for creamy pastas as a result of there’s extra floor space for the creamy sauce to cling to!
How a lot pasta per particular person?
Do you know that the usual serving dimension of pasta per particular person is 80g / 2.8 oz? That’s the raw weight. Recipes that tells you to prepare dinner 500g/1lb of pasta for a serving of 4 should be catering for individuals with critically massive appetites!
Right here’s the right way to make it. Very straight ahead: brown mushrooms, add sauce elements, toss with pasta!
Don’t crowd the pan with mushrooms, in any other case they’ll by no means go golden…..and bear in mind, color = flavour!
The recipe as written serves 2, so if you wish to scale it up, prepare dinner the mushrooms in 2 batches.
Serve this Creamy Mushroom Pasta with a recent, crisp aspect salad to steadiness out the richness of the sauce. A recent backyard salad with a Balsamic Dressing, French Dressing or Italian Dressing could be ideally suited.
When you’re going for a blow out feast, add a aspect of Garlic Bread or Tacky Garlic Bread. And in case you actually wish to spectacular the pants off your loved ones and mates, improve it to Cheese and Garlic CRACK Bread!! It’s so good (and so enjoyable) it continues to be frequently requested by my household and mates. 😊 ~ Johnsat x
Ingredients
- 160g/ 6oz fettuccine or linguine (Note 1)
- 2 tbsp (30g) unsalted butter
- 1/2 tbsp olive oil (Note 2)
- 300g/ 10 oz mushrooms , sliced 1/3 cm / 1/8″ thick (white, cremini/swiss brown)
- 2 garlic cloves , finely chopped
- 1/2 cup (125 ml) white wine , dry (or rose, sub more broth)
- 1/2 cup (125ml) chicken broth/stock , low sodium (or veg)
- 3/4 cup (185ml) cream , heavy / thickened (Note 3)
- 1/3 cup (30g) parmesan , finely grated (Note 4)
- 1/2 tsp salt and pepper , each
- Extra parmesan , for serving
- Parsley , roughly chopped (optional)
Instructions
- Cook pasta in salted water for 1 minute less than time per packet (start this mid mushroom cook). Just before draining, scoop out 1 cup cooking water, then drain.
- Melt butter and heat oil in a large skillet over high heat.
- Add mushrooms and cook, stirring regularly. When they start to sweat, add a pinch of salt and pepper.
- When pretty golden (about 4 – 5 minutes), add garlic and cook until garlic is golden and mushroom is golden.
- Stand back and add wine (it will be steamy!!), stir, scraping the bottom of the skillet. Simmer rapidly until wine is mostly evaporated and winey smell is gone.
- Add broth, cream, parmesan, salt and pepper. Stir to dissolve parmesan and simmer for 2 minutes, stirring regularly.
- Transfer pasta into sauce, toss for 1 – 2 minutes until sauce thickens and coats pasta. If sauce gets too thick (rather than slick, see video), add a splash of reserved pasta cooking water.
- Garnish with parsley and serve immediately with extra parmesan!
Notes
1. Pasta – flat wide pastas are best for creamy sauces like this but any pasta will work just fine, short, long, normal or fancy. Use dried not fresh pasta.
2. Oil + butter – using combo prevents butter burning and makes it easier to make mushrooms golden.
3. Cream – recipe will work with light, but obviously lacks the same amount of richness! ? Toss pasta at end with splash of pasta cooking water – the extra starch in the water will help make the sauce thick like using full fat cream.
4. Parmesan – either finely grate your own, or buy the finely shredded parmesan at the shops (ie the short very thin strands) Do not use store bought sandy parmesan or shaved, they will not melt.
5. Leftovers – keeps better than most creamy pastas I share because I use a bit more cream in this recipe than I usually do! Fridge for 3 days or so, then reheating the microwave. Add a tiny splash of water to loosen up the sauce if needed.
6. Nutrition per serving. Have something low(er) cal or salad for dinner tomorrow!! ?.
Did You Make This Recipe?
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