Description

This creamy mushroom pasta is a delicious and easy weeknight meal featuring sautéed cremini mushrooms in a rich, garlicky cream sauce with Parmesan cheese and fettuccine. Ready in just 40 minutes, it’s perfect for a comforting vegetarian dinner with a restaurant-quality taste.

Ingredients

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For the Sauce and Mushrooms

½ cup unsalted butter (divided)
2 teaspoons garlic (minced)
16 ounces cremini mushrooms (cleaned and sliced)
½ cup dry white wine
1 cup heavy cream
½ cup grated Parmesan cheese
1 teaspoon salt (plus more for pasta water)
Black pepper (to taste)
1 cup reserved pasta water (as needed)
1 tablespoon fresh parsley (chopped for garnish)

For the Pasta

1 pound fettuccine

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Instructions

Prepare the Mushrooms: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the cleaned and sliced cremini mushrooms and sauté for 10-15 minutes, stirring occasionally, until the mushrooms are soft and deeply browned.
Add Garlic: Stir in the minced garlic and cook for 30 seconds, until fragrant, taking care not to burn the garlic.
Deglaze with Wine: Pour in the dry white wine, scraping up any browned bits from the skillet bottom. Let it simmer for 1-2 minutes until the wine reduces by half, intensifying the flavor.
Create the Cream Sauce: Reduce the heat to low and add the heavy cream, grated Parmesan cheese, and the remaining butter. Stir continuously until the sauce is smooth and creamy. Allow it to gently simmer while you prepare the pasta.
Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente, usually about 10-12 minutes. Before draining, reserve 1 cup of pasta water.
Toss Pasta with Sauce: Drain the pasta and return it to the pot. Add the fettuccine to the skillet with the mushroom cream sauce. Toss with tongs to coat the pasta evenly, adding reserved pasta water as needed to achieve a silky, smooth consistency.
Season and Garnish: Season the pasta with additional salt and black pepper to your taste. Serve immediately, garnished with chopped fresh parsley for a burst of color and freshness.

Notes

This creamy mushroom pasta is a quick and easy dish perfect for weeknight dinners, delivering rich, garlicky, and savory flavors that rival restaurant dishes.
If you don’t have dry white wine, you can substitute with chicken or vegetable broth mixed with a splash of white vinegar or lemon juice to maintain acidity.
Be sure to reserve pasta water to help loosen and emulsify the sauce for a perfect silky texture.
Use fresh Parmesan cheese for the best flavor and creaminess in the sauce.
Adjust seasoning at the end to suit your taste, especially the salt, as Parmesan cheese adds saltiness to the dish.

Nutrition

Serving Size: 1 serving
Calories: 473
Sugar: 3 g
Sodium: 428 mg
Fat: 27 g
Saturated Fat: 16 g
Unsaturated Fat: 9 g
Trans Fat: 1 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 12 g
Cholesterol: 117 mg