Creamy Mushroom Pasta

5 from 1 vote

Creamy Mushroom Pasta is an easy, super satisfying meal you can make in 30 minutes. Packed with hearty mushrooms, garlic, parmesan, and plenty of flavor, one pot pasta dishes are the best kinds of dinners!

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: American

Servings: 1½ cup servings

Calories: 607kcal

Author: Jennifer Fishkind

Ingredients

2 tablespoons extra virgin olive oil
2 tablespoons salted sweet cream butter
½ cup finely chopped sweet yellow onion
1 tablespoons minced garlic
8 ounce sliced button mushrooms
¾ teaspoon kosher salt
½ teaspoon fresh cracked black pepper
1 cup chicken broth
1 cup heavy cream
½ cup shredded parmesan cheese + 2 tablespoons (for garnish)
8 ounces fettuccine cooked according to package directions
2 teaspoons chopped flat parsley (optional garnish)

Instructions

Add the extra virgin olive and butter to a 10 to 12-inch nonstick skillet over medium-high heat and allow the butter to melt.
Add the chopped onions to the skillet and saute for 5-6 minutes, stirring often, until the onions are opaque.
Add the garlic and cook for another minute, stirring constantly to keep the garlic from browning too quickly.
Add the sliced mushrooms and continue to stir often for another 5-7 minutes until the mushrooms cook down and begin to brown.
Add the kosher salt and cracked pepper to the mushrooms and cook for 1 minute.
Add the chicken broth. Allow the sauce to simmer for 2-3 minutes, stirring occasionally.
Add the heavy cream. Lower the heat to medium-low. Allow the sauce to simmer for 8-10 minutes. Stir often to keep the cream from scorching.
Just before you are ready to serve, remove the pan from the heat and stir in the ½ cup of parmesan cheese. Stir constantly until the cheese is completely melted.
Add the cooked fettuccine to the pan and toss to coat the noodles completely. Sprinkle the 2 tablespoons of parmesan cheese and the chopped parsley. Serve while hot.

Notes

Servings: 4 - 1 ½ cup servings

Storage:

To Store: Store any leftovers in an airtight container in the refrigerator for up to 2 days. You can store the sauce (without the noodles) for up to 3 days in the refrigerator.
To Reheat: You can reheat leftovers in the microwave or on the stove top until heated through. You may need to add a splash of cream, broth, or milk to thin the sauce as it will have thickened in the refrigerator.

Tips:

Make sure you are stirring the garlic constantly to keep it from browning too quickly.
Stir your sauce often to keep the cream from scorching.
Don't rinse your mushrooms or they will absorb water and become waterlogged! Waterlogged mushrooms do not brown well and are not as flavorful.

Nutrition