There are few things in the culinary world as deeply satisfying as a bowl of creamy pasta, and this Creamy Mushroom Pasta is a testament to that fact. It’s a dish I turn to when I want something that feels incredibly elegant and luxurious, but that I know I can whip up on a busy weeknight. The magic of this recipe lies in its simplicity; it transforms a handful of humble ingredients into a restaurant-quality meal.
This pasta is destined to become a staple in your home because it’s the perfect balance of earthy, savory, and rich flavors. The cremini mushrooms provide a wonderful, meaty texture, while the sauce a beautiful emulsion of white wine, cream, and a hint of Dijon is both complex and comforting. It’s a sophisticated yet approachable dish that proves you don’t need a long list of ingredients to create something truly special.
The Ingredients for Your Perfect Pasta Night
- 8 ounces uncooked pasta (I like fettuccine or linguine)
- 1 tablespoon butter
- 1/2 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced thin
- 2 cloves garlic, minced
- 1/3 cup dry white wine
- 1/4 teaspoon Italian seasoning
- 1 teaspoon lemon juice
- 1 teaspoon flour
- 1/2 teaspoon Dijon mustard
- 1 cup heavy/whipping cream
- Salt & pepper to taste
- Fresh parsley, chopped, to taste
- Freshly grated parmesan cheese to taste (optional)
How to Create This Creamy Mushroom Pasta
Step 1: Cook the Pasta
First, bring a large pot of salted water to a boil. Add your fettuccine or linguine and cook according to the package directions until it’s perfectly al dente. Just before you drain the pasta, scoop out and reserve about a cup of the starchy pasta water.
Step 2: Sauté the Mushrooms
While the pasta is cooking, heat the butter and olive oil in a large skillet over medium-high heat. Add the sliced mushrooms to the hot skillet and cook, stirring often, for about 5 minutes. You want the mushrooms to release their water and get nicely browned and caramelized. Add the minced garlic and cook for another minute until fragrant.
Step 3: Build Your Elegant Sauce
Deglaze the pan by pouring in the dry white wine, using a wooden spoon to scrape up any delicious browned bits from the bottom of the skillet. Let the wine simmer until it has mostly evaporated. Stir in the Italian seasoning, lemon juice, flour, and Dijon mustard, mixing until it forms a smooth paste.
Step 4: Finish and Combine
Slowly stir in the heavy cream until the sauce is smooth. Let it simmer gently for a couple of minutes until it begins to thicken. Season with salt and pepper to taste. Add the cooked and drained pasta directly to the skillet with the sauce. Toss everything together until the pasta is well coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to a silky consistency. Serve immediately, topped with fresh parsley and a generous grating of parmesan cheese.
My Best Tips for This Mushroom Pasta
My Secret for Perfectly Browned Mushrooms
The key to deeply flavorful, browned mushrooms not sad, steamed ones is a hot pan and not overcrowding it. Make sure your skillet is nice and hot before you add the mushrooms, and arrange them in a single layer if possible. Let them cook without stirring too much at first, so they have a chance to get a good sear. This develops a rich, umami flavor that is the heart of the dish.
The Power of Dijon and Lemon
The Dijon mustard and lemon juice are the secret weapons in this sauce. They might seem like small additions, but they are crucial for balancing the richness of the cream. The Dijon adds a subtle, tangy complexity, while the fresh lemon juice brightens up all the flavors and keeps the dish from feeling too heavy.
Don’t Ditch the Pasta Water
That cloudy, starchy water left over from cooking your pasta is liquid gold. The starches in the water help to emulsify the sauce, making it extra creamy and helping it cling perfectly to every single strand of pasta. It’s the professional trick to achieving a restaurant-quality sauce at home.
Delicious Variations to Try
This Creamy Mushroom Pasta is a wonderful base for your own creative touches. For a heartier meal, you could add some grilled chicken or shrimp. To add a bit of green, stir in a handful of fresh spinach or some frozen peas at the end of cooking and let them warm through. For an even deeper, earthier flavor, try using a mix of different mushrooms, like shiitake or oyster, along with the cremini.
FAQs
What kind of white wine is best?
A dry, crisp white wine like a Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay works best for this recipe. You want a wine you would be happy to drink, as its flavor will concentrate in the sauce. If you prefer to cook without alcohol, you can substitute the wine with an equal amount of chicken or vegetable broth.
Can I make this dish lighter?
Yes. For a lighter version, you can substitute the heavy cream with half-and-half or whole milk. The sauce won’t be quite as rich and thick, but it will still be delicious. Using the reserved pasta water will be even more important in this case to help thicken the sauce.
How do I store and reheat leftovers?
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, it’s best to warm it gently in a skillet over low heat. You’ll likely need to add a splash of milk, cream, or broth to loosen up the sauce and bring it back to its creamy consistency, as it will thicken considerably when chilled.
Creamy Mushroom Pasta
- Total Time: 30
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Creamy Mushroom Pasta is an elegant and luxurious dish that’s simple enough for a busy weeknight. This recipe transforms humble ingredients into a restaurant-quality meal, featuring earthy cremini mushrooms in a sophisticated and comforting sauce made with white wine, cream, and a hint of Dijon mustard. It’s the perfect balance of rich, savory flavors.
Ingredients
8 ounces uncooked pasta (fettuccine or linguine recommended)
1 tablespoon butter
1/2 tablespoon olive oil
8 ounces cremini mushrooms, sliced thin
2 cloves garlic, minced
1/3 cup dry white wine
1/4 teaspoon Italian seasoning
1 teaspoon lemon juice
1 teaspoon flour
1/2 teaspoon Dijon mustard
1 cup heavy/whipping cream
Salt & pepper to taste
Fresh parsley, chopped, to taste
Freshly grated parmesan cheese to taste (optional)
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about a cup of the starchy pasta water before draining.
Sauté the Mushrooms:
While the pasta cooks, heat the butter and olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for about 5 minutes, stirring often, until they are well-browned. Add the minced garlic and cook for another minute until fragrant.
Build Your Elegant Sauce:
Deglaze the pan with the dry white wine, scraping up any browned bits from the bottom. Simmer until the wine has mostly evaporated. Stir in the Italian seasoning, lemon juice, flour, and Dijon mustard until a smooth paste forms.
Finish and Combine:
Slowly stir in the heavy cream and simmer for a couple of minutes until the sauce begins to thicken. Season with salt and pepper. Add the cooked pasta to the skillet and toss to coat, adding a splash of reserved pasta water if needed to create a silky consistency. Serve immediately, topped with fresh parsley and parmesan cheese.
Notes
Perfectly Browned Mushrooms:
For the best flavor, use a hot pan and avoid overcrowding it. This allows the mushrooms to sear and caramelize, developing a deep, umami-rich flavor.
Wine Substitute:
If you prefer to cook without alcohol, you can substitute the white wine with an equal amount of chicken or vegetable broth.
Reheating Leftovers:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce and restore its creamy texture.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 250mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 13g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 120mg
Keywords: creamy mushroom pasta, mushroom pasta recipe, weeknight dinner, 30-minute meal, vegetarian pasta, comfort food
