Mushroom Pasta Recipe

The key to creating this savory, earthy mushroom pasta recipe is to cook the mushrooms on high heat without overcrowding the pan: this allows them to sear and turn golden brown rather than steaming in their own juices. It’s delicious served with extra grated Parmesan and a glass of the same white wine used in the sauce.

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Mushroom Pasta Recipe Ingredients

• 160 g (6 oz) fettuccine or linguine
• 2 Tbsp unsalted butter
• ½ Tbsp olive oil
• 300 g (10 oz) mushrooms, sliced thin (white or cremini)
• 2 garlic cloves, finely chopped
• ½ cup dry white wine (or sub rosé or broth)
• ½ cup chicken or veggie broth, low sodium
• ¾ cup heavy cream
• ⅓ cup finely grated Parmesan
• ½ tsp salt + ½ tsp black pepper
• Serving: extra Parmesan, chopped parsley (optional)

How To Make Mushroom Pasta Recipe

1. Boil the pasta: Start your pasta in a large pot of salted boiling water. Cook it for about 1 minute less than the package instructions suggest (al dente). Carefully scoop out 1 cup of the starchy pasta water before draining the noodles.
2. Heat the fats: In a large skillet, melt the butter and heat the olive oil over high heat until the butter is foaming and the pan is very hot.
3. Brown the mushrooms: Add the sliced mushrooms to the skillet. Cook and stir frequently; once they begin to sweat, toss in the salt and pepper. Continue cooking for 4 to 5 minutes until the mushrooms are deep golden brown.
4. Add the aromatics: Toss the finely chopped garlic into the pan with the mushrooms. Cook for about 1 minute until the garlic is golden and fragrant.
5. Deglaze the pan: Stand back slightly and pour in the white wine. It will bubble and steam intensely; use your spoon to scrape up all the flavorful brown bits (fond) from the bottom of the pan. Simmer until the sharp scent of alcohol fades.
6. Build the cream sauce: Pour in the broth, heavy cream, and Parmesan cheese. Stir until the cheese is completely melted and the sauce begins to simmer. Let it cook for about 2 minutes to thicken slightly.
7. Toss and emulsify: Add the cooked pasta to the skillet. Toss for 1 to 2 minutes until the sauce clings to the noodles. If the sauce looks too thick, add a splash of the reserved pasta water to loosen it.
8. Garnish and serve: Remove from heat and sprinkle with fresh chopped parsley and extra Parmesan. Serve immediately while hot.

Recipe Tips

• High heat is essential: Mushrooms are full of water; using high heat ensures that water evaporates quickly so the mushrooms can brown and develop a nutty, caramelized flavor.
• Don’t wash your mushrooms: Mushrooms act like sponges. Instead of rinsing them under water, wipe them clean with a damp paper towel to prevent them from getting soggy in the pan.
• Freshly grated cheese only: For the smoothest sauce, grate your Parmesan from a block; pre-shredded cheeses contain cellulose that prevents them from melting perfectly into the cream.
• Wine substitutions: If you prefer not to cook with wine, you can use extra chicken or vegetable broth with a teaspoon of lemon juice to provide the necessary acidity.

What To Serve With Mushroom Pasta

This rich and creamy pasta pairs beautifully with light, acidic, or crunchy sides.

• A simple arugula salad with lemon vinaigrette
• Roasted asparagus or green beans
• Warm, crusty sourdough bread
• A crisp Pinot Grigio or Sauvignon Blanc

How To Store Mushroom Pasta

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Cream sauces thicken significantly when cold. Reheat on the stove over low heat with a splash of milk or broth to bring the sauce back to its original consistency.
• Freeze: Freezing is not recommended, as the heavy cream may separate and become grainy when thawed.

Mushroom Pasta Nutrition Facts

• Calories: ~520 kcal
• Carbohydrates: 42g
• Protein: 14g
• Fat: 34g
• Fiber: 2g
• Sugar: 3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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