Creamy Mushroom Pasta

Course: Pasta

Cuisine: Italian

Diet: Vegetarian

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 473kcal

This creamy mushroom pasta is a weeknight wonder—easy, garlicky, vegetarian, and restaurant-level good. Ready in just 30 minutes.

In a large skillet over medium heat, melt 2 tablespoons of butter.
Add the mushrooms and sauté for 10-15 minutes, stirring occasionally, until they are soft and deeply browned. Stir in the garlic and cook for 30 seconds, until fragrant.
Pour in the white wine, scraping up any browned bits from the skillet. Let it simmer for 1-2 minutes, until the wine reduces by half.
Reduce the heat to low and add the heavy cream, Parmesan, and remaining butter. Stir until smooth and creamy, then let the sauce gently simmer while you prepare the pasta.
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Before draining, reserve 1 cup of pasta water, then drain the pasta and return it to the pot.
Add the fettuccine to the skillet with the mushroom sauce. Toss with tongs to coat, adding reserved pasta water as needed to reach a silky consistency. Season with salt and black pepper to taste.
Serve immediately, garnished with chopped parsley.

Let the mushrooms brown: Cook them undisturbed for a few minutes before stirring to develop deep flavor.
When adding the white wine, use a wooden spoon to scrape up all the flavorful browned bits from the skillet. This is where a lot of the richness comes from!
No wine? No problem. A splash of vegetable broth or even a squeeze of lemon juice can add brightness. Just don’t skip the deglazing step—it’s key for flavor.
Stirring in cold butter at the end (a technique called "monte au beurre") helps create a luxuriously smooth, restaurant-quality sauce.