Mushroom Pasta

A simple Creamy Mushroom Pasta dish made with cremini and white button mushrooms, garlic, beef broth, heavy cream, and a few fresh herbs and spices. Serve as a side dish or as the main course on meatless Mondays.

Course side dish/other

Cuisine American

Keyword creamy mushroom pasta, easy mushroom pasta, how do you cook mushrooms for pasta, how to cook mushrooms for pasta, how to make mushroom pasta, how to prepare mushrooms for pasta, mushroom pasta recipe, pasta with fresh mushrooms

Prep Time 10

Cook Time 20

Servings

Calories 527kcal

Author Beth Pierce

Ingredients

2 tablespoons unsalted butter
2 tablespoons olive oil
12 ounces fettuccine
16 ounces white button cremini, or Portobello mushrooms sliced ½ inch thick
3 cloves garlic minced
⅔ cup low-sodium beef broth
1 ¼ cups heavy cream
1 tablespoon fresh thyme or 1 teaspoon dried
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon fresh ground black pepper
⅔ cup fresh grated parmesan cheese or pecorino romano cheese
Chopped fresh parsley garnish

Instructions

Melt the butter and heat the olive oil in the skillet over medium high heat. Add the mushrooms and sauté until golden brown. Reduce the heat to low and add the garlic cooking for a minute while stirring constantly. Plate the mushrooms and garlic.
Add the beef broth, scraping the bottom of the skillet to loosen any brown bits from the mushrooms. Add the cream, fresh thyme, onion powder, salt, and pepper. Bring to a gentle boil, then simmer for about 12-15 minutes or until reduced by almost half.
Meanwhile, bring a large pot of water to a boil. Cook the fettuccine pasta slightly al dente according to package directions. Reserve 1/2 cup of pasta water and drain well.
Once the sauce has simmered down, turn the heat down as low as it will go. Slowly add the Parmesan cheese and stir until it is melted.
Add the cooked pasta and mushrooms to the skillet and toss to coat. If the sauce is too thick, use 1 tablespoon at a time of the reserved pasta water to thin the sauce.
Stir over low heat until warmed through. If desired, top with chopped fresh parsley and season with salt and pepper to taste. Serve promptly.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop in a skillet over low heat.
I do not recommend freezing this pasta. The cream will likely separate, and the mushrooms will get mushy.

Nutrition