Go Back
–+ servings
Mushroom Cream Sauce Pasta

Creamy Mushroom Sauce Pasta That'll Elevate Your Dinner Game

Delight in this Mushroom Cream Sauce Pasta, a quick and flavorful dish that fills your home with comforting aromas.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Sauces
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Butter Adds richness; use olive oil for a dairy-free option.
  • 1 medium Shallot Finely chopped; yellow onion can be a substitute.
  • 8 ounces Baby Bella Mushrooms Sliced; white mushrooms can be used if preferred.
  • 2 tablespoons Flour Acts as a thickening agent; gluten-free flour can be used.
  • 2 cups Chicken Broth Enhances umami; vegetable broth for vegetarian option.
  • 1 cup Half and Half Creates creamy texture; substitute with heavy cream or non-dairy alternative.
  • 1 tablespoon Soy Sauce Provides savory depth; tamari can be used for gluten-free option.
  • ½ cup Parmesan Cheese Grated; nutritional yeast for a dairy-free alternative.
  • to taste Fresh Parsley For garnish; can be omitted if not available.
For the Pasta
  • 12 ounces Dry Fettuccine Or your choice of pasta.

Equipment

  • large skillet
  • pot

Method
 

Step-by-Step Instructions
  1. Heat a large skillet over medium heat and add butter. Once melted, sauté the chopped shallot for about 2–3 minutes until tender and translucent.
  2. Add the sliced baby Bella mushrooms to the skillet. Stir gently, allowing them to brown and release their moisture, about 8–10 minutes.
  3. Sprinkle flour over the mushroom mixture in the skillet. Stir and cook for about 1 minute to create a roux.
  4. Whisk in the chicken broth gradually, ensuring no lumps form. Bring to a gentle simmer and thicken for around 3–5 minutes.
  5. Slowly pour in the half and half and a splash of soy sauce, stirring thoroughly. Let it simmer for 4–5 minutes until creamy.
  6. Stir in the grated Parmesan cheese until melted and fully incorporated. Add fresh parsley for garnish.
  7. Cook fettuccine in a separate pot according to package instructions until al dente. Drain and reserve some pasta water. Toss cooked fettuccine into the skillet with the sauce.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 3mgCalcium: 200mgIron: 2mg

Notes

Store the sauce separately from pasta in an airtight container for up to 5 days in the fridge. Avoid freezing the sauce as it may change texture.

Tried this recipe?

Let us know how it was!