Mushroom Pasta Recipe

This is a straightforward homemade version of Creamy Mushroom Pasta from Cheesecake Factory – it’s rich, buttery, and loaded with golden garlic mushrooms. Perfect for busy weeknights or cozy dinners on a budget.

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Why I Like This Recipe

Honestly? I whipped this up when I’d had a long day—just pasta, mushrooms, butter, wine… total comfort. It kinda hit like that “hug in a bowl” moment. I’ve eaten it off the stove, sitting in my socks. Zero regrets.

Quick Summary

• Prep time: 8 mins
• Cook time: 12 mins
• Flavor: creamy, garlicky, mushroomy goodness
• Great for: cozy nights, fast dinners, budget-friendly indulgence

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

1. Start pasta in salted boiling water, cook 1 min less than packet. Scoop 1 cup of pasta water before draining.
2. Melt butter + heat oil on high in a big skillet.
3. Add mushrooms, cook & stir. When they sweat, toss salt/pepper—watch ’em go golden after 4–5 mins.
4. Toss in garlic, cook until golden and fragrant.
5. Stand back, pour wine (it’ll boom), scrape brown bits. Simmer ‘til wine scent fades.
6. Add broth, cream, Parmesan, salt, pepper. Stir ’til cheese melts, simmer 2 mins.
7. Add pasta, toss 1–2 mins ‘til sauce clings. Splash reserved pasta water if it’s too thick.
8. Sprinkle parsley + extra Parmesan. Serve hot.

Tips for Success

• Cook mushrooms in batches so they brown, not steam.
• Use butter + oil combo to prevent burning.
• Light cream works if you’re counting calories.
• Get finely grated Parmesan—melts best.
• Reheat leftovers in microwave with bit of water to loosen sauce.

Storage and Reheating

• Fridge: up to 3 days in sealed container.
• Reheat: microwave or skillet with a splash of water to revive sauce.

FAQs

Common Mistakes and How to Dodge Them

• Crowded mushrooms = no brown. Cook in batches.
• Garlic burning? Wait till mushrooms are golden.
• Skimp on wine? Sauce tastes flat—don’t. Or use olive brine for tang.
• Parmesan too coarse? Won’t melt. Grate fine.
• Skip pasta water? Sauce clumps. Reserve it.
• Low heat when cooking mushrooms? No color. Crank it.
• Pour cream too fast—splatter. Lower heat, stir gently.

Nutrition Facts (Per Serving)

• Calories: 893 kcal
• Total Fat: 58 g
• Saturated Fat: 33 g
• Cholesterol: 237 mg
• Sodium: 1117 mg
• Potassium: 815 mg
• Total Carbs: 67 g
• Fiber: 4 g
• Sugars: 5 g
• Protein: 24 g