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
Scale
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.
