If you are craving a dish that feels like a warm hug on a plate, this Creamy Mushroom Pasta Recipe is exactly what you need. It combines perfectly cooked fettuccine with a luscious, velvety sauce packed with tender baby bella mushrooms and just the right touch of garlic herb seasoning. Every bite bursts with comfort and sophistication, making it an irresistible meal to enjoy any day of the week. Whether you’re a seasoned pasta lover or just diving into mushroom dishes, this recipe promises a symphony of flavors and a creamy texture that will have you coming back for seconds.
Ingredients You’ll Need
Gathering simple, straightforward ingredients is the secret to this Creamy Mushroom Pasta Recipe’s magic. Each item plays a crucial role in crafting the rich, creamy sauce and perfectly balanced flavor that make this dish so memorable. From butter that lends a silky smooth base to fresh mushrooms providing earthiness and texture, every ingredient counts.
- 16 ounces dry fettuccine pasta: The perfect pasta shape for holding creamy sauces in every bite.
- 3 tablespoons salted butter: Adds richness and helps sauté the mushrooms to golden perfection.
- 8 ounces baby bella mushrooms, sliced: Brings a meaty texture and robust flavor essential for the sauce.
- 1½ teaspoons garlic herb seasoning: Infuses the dish with aromatic, savory notes without overpowering.
- ½ teaspoon kosher salt: Enhances all the natural flavors in the sauce and mushrooms.
- 1½ cups half-and-half (room temperature): Creates the creamy, silky sauce that envelops the pasta.
- 1 tablespoon cornstarch: Thickens the sauce perfectly for a luscious consistency.
- 1 tablespoon half-and-half (room temperature): Used to make a smooth cornstarch slurry for easy thickening.
- Chopped fresh parsley: Adds a fresh, vibrant pop of color and brightness at the end.
- Freshly shredded Parmesan cheese: Melts beautifully over the pasta for an extra layer of savory depth.
How to Make Creamy Mushroom Pasta Recipe
Step 1: Cook Pasta to Al Dente
Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. This ensures the pasta has a perfect bite and won’t become mushy once mixed with the creamy sauce.
Step 2: Sauté Mushrooms in Butter
While the pasta cooks, melt the butter in a large saucepan over medium heat. Add the sliced baby bella mushrooms and let them sauté until golden brown and tender, about 5 to 7 minutes. This step builds a rich, savory foundation for your sauce with that irresistible mushroom flavor.
Step 3: Season Mushrooms
Sprinkle the garlic herb seasoning and kosher salt onto the mushrooms. The garlic herb seasoning adds aromatic warmth, perfectly complementing the earthiness of the mushrooms without overpowering the dish.
Step 4: Add Half-and-Half and Heat
Pour in 1½ cups of room-temperature half-and-half and gently bring it just to a simmer. This creates the creamy base that will coat the pasta beautifully and carry all those delicate flavors.
Step 5: Prepare Cornstarch Slurry
In a separate small bowl, whisk together the cornstarch and 1 tablespoon of half-and-half until smooth. This slurry is the secret to achieving that perfectly thickened, luscious sauce without lumps.
Step 6: Combine and Thicken Sauce
Slowly pour the cornstarch mixture into the mushroom sauce while stirring constantly. Return to a gentle simmer and cook for about 1 minute until the sauce thickens just right. Be careful not to overcook so it stays creamy, not gluey.
Step 7: Toss Pasta in Sauce
Drain your fettuccine and immediately add it to the saucepan. Stir everything together so every strand of pasta is coated in that silky mushroom sauce, making each bite as creamy and flavorful as possible.
Step 8: Serve with Fresh Parsley and Parmesan
Top the pasta with a generous sprinkle of chopped fresh parsley and freshly shredded Parmesan cheese. These final touches brighten the dish and add a sharp, savory finish that completes the Creamy Mushroom Pasta Recipe perfectly.
How to Serve Creamy Mushroom Pasta Recipe
Garnishes
Fresh chopped parsley lends a wonderful burst of color and a subtle grassy note that cuts through the richness. Don’t be shy about adding freshly shredded Parmesan, as it melts into the sauce and gives a lovely cheesy depth that elevates the whole dish.
Side Dishes
Pairing this pasta with a crisp green salad or garlic bread makes for a fantastic meal. The salad adds a refreshing, crunchy contrast, while garlic bread helps soak up any extra sauce, making the experience even more indulgent and satisfying.
Creative Ways to Present
For a fun twist, serve the pasta in individual shallow bowls and garnish each with a twist of black pepper and a few sautéed mushroom slices on top. You can even add a drizzle of truffle oil for an extra touch of luxury that complements the mushroom flavor beautifully.
Make Ahead and Storage
Storing Leftovers
Store any leftover creamy mushroom pasta in an airtight container in the refrigerator for up to 3 days. The sauce might thicken when chilled, so give it a good stir or a splash of half-and-half before reheating.
Freezing
While you can freeze this dish, keep in mind that the texture of the creamy sauce may change slightly once thawed. For best results, freeze the sauce and pasta separately in airtight containers, then combine them gently after reheating.
Reheating
Reheat leftovers gently over low heat on the stove or in the microwave, stirring frequently. Add a little half-and-half or milk to loosen the sauce and bring back that signature creamy texture without drying it out.
FAQs
Can I use other types of mushrooms?
Absolutely! While baby bella mushrooms offer a great balance of flavor and texture, cremini, shiitake, or even portobello mushrooms work beautifully and bring their own unique character to the dish.
Is there a dairy-free version of this recipe?
You can substitute the half-and-half with a creamy plant-based milk like cashew or oat milk and use vegan butter to keep it dairy-free. Keep in mind the flavor will be slightly different, but still deliciously creamy.
How do I make the sauce thicker or thinner?
To thicken, add a bit more cornstarch slurry and let the sauce simmer a little longer. To thin it out, simply stir in a splash of half-and-half or milk until you reach the desired consistency.
Can I use gluten-free pasta?
Yes, gluten-free fettuccine or any gluten-free pasta you prefer will work well. Just be sure to cook it according to the package instructions, as gluten-free pasta can have different cooking times.
What wine pairs well with this pasta?
A crisp, unoaked white wine like Pinot Grigio or Sauvignon Blanc complements the creamy mushroom sauce wonderfully, cutting through the richness and enhancing the earthy flavors.
Final Thoughts
This Creamy Mushroom Pasta Recipe is such a joy to make and even more delightful to eat. Its comforting creaminess combined with hearty mushrooms is a reliable crowd-pleaser that never gets old. Next time you want to treat yourself or impress friends with minimal effort, give this recipe a try—you might just find a new favorite that feels like home in every bite.
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Creamy Mushroom Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings (4 bowls)
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Creamy Mushroom Pasta recipe is a quick and comforting dish featuring tender baby bella mushrooms sautéed in butter and seasoned with garlic herb blend. The sauce is luxuriously creamy, made with half-and-half thickened with cornstarch, coating perfectly cooked fettuccine pasta. Topped with fresh parsley and Parmesan cheese, this easy stovetop meal comes together in just 20 minutes, ideal for a satisfying weeknight dinner.
Ingredients
Pasta
- 16 ounces dry fettuccine pasta (1 box)
Sauce & Mushrooms
- 3 tablespoons salted butter (⅜ stick)
- 8 ounces baby bella mushrooms, sliced (1 container)
- 1½ teaspoons garlic herb seasoning
- ½ teaspoon kosher salt
- 1½ cups half-and-half, room temperature
- 1 tablespoon cornstarch
- 1 tablespoon half-and-half, room temperature
Garnish
- Chopped fresh parsley
- Freshly shredded Parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.
- Sauté Mushrooms: While the pasta cooks, melt the butter in a large saucepan over medium heat. Add the sliced baby bella mushrooms.
- Season and Cook Mushrooms: Sprinkle garlic herb seasoning and kosher salt over the mushrooms, and sauté them in the butter for 5 to 7 minutes until golden brown and fully cooked.
- Add Half-and-Half: Pour in 1½ cups of room temperature half-and-half, gently heating it until just simmering, about 2 to 3 minutes.
- Prepare Cornstarch Slurry: In a small bowl, whisk together the cornstarch with 1 tablespoon of half-and-half to create a smooth paste.
- Thicken Sauce: Stir the cornstarch mixture into the saucepan with the mushrooms and half-and-half, mixing well.
- Simmer to Thicken: Bring the sauce back to a gentle simmer and cook for about 1 minute until the sauce thickens. Avoid overcooking to prevent sauce from thinning.
- Combine Pasta and Sauce: Add the drained pasta directly to the saucepan, tossing to coat evenly with the creamy mushroom sauce.
- Serve and Garnish: Plate the creamy mushroom pasta and top with chopped fresh parsley and freshly shredded Parmesan cheese, if desired. Serve immediately.
Notes
- For a richer sauce, substitute heavy cream for half-and-half.
- Use gluten-free pasta to make this recipe gluten-free.
- Fresh parsley adds a bright flavor and color contrast; can be omitted if unavailable.
- Adjust seasoning to taste, especially salt and herbs.
- Do not overcook the sauce after adding cornstarch to avoid a thin consistency.
