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mushroom pasta

(1 RATING)
180 Pinches 15 Photos
smalltownwoman avatar
Ofallon, MO
Updated on Feb 21, 2025

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

Blue Ribbon Recipe

This mushroom pasta is a restaurant-quality meal that can easily be made at home. Fettuccine is coated in a creamy and flavorful Alfredo-like sauce. Mushrooms soak up the flavor from the mushrooms and garlic they're sauteed in. They're mixed with the pasta and sauce to create a wonderful pasta meal. We loved the pop of flavor fresh thyme adds. Swap the beef broth with vegetable broth for a delicious vegetarian meal.

— The Test Kitchen
prep time 10 Min
cook time 20 Min
method Stove Top
yield 6 serving(s)

Ingredients

  • 4 tablespoons unsalted butter
  • 16 ounces mushrooms, sliced 1/2 inch thick
  • 3 cloves garlic, minced
  • 2/3 cup beef broth
  • 1 1/4 cups heavy whipping cream
  • 1 tablespoon fresh thyme (or 1 tsp dried)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 12 ounces fettuccine
  • 2/3 cup fresh grated Parmesan cheese
  • chopped fresh parsley, garnish

How To Make mushroom pasta

  • Melt butter in a skillet.
    Step 1
    Melt the butter in the skillet over medium-high heat.
  • Add mushrooms and cook until browned.
    Step 2
    Add the mushrooms and cook until golden brown.
  • Add the garlic.
    Step 3
    Reduce the heat to low and add the garlic cooking for a minute while stirring constantly.
  • Plate the mushrooms and garlic.
    Step 4
    Plate the mushrooms and garlic.
  • Add the beef broth scraping the bottom of the skillet.
    Step 5
    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 and reduce.
    Step 6
    Add the cream, fresh thyme, onion powder, salt, and pepper. Bring to a gentle boil and then simmer for about 12-15 minutes or until reduced by almost half.
  • Cook the fettuccine pasta slightly al dente.
    Step 7
    Meanwhile, bring a large pot of water to boil. Cook the fettuccine pasta slightly al dente according to package directions.
  • Reserve 1/2 cup pasta water and drain well.
    Step 8
    Reserve 1/2 cup pasta water and drain well.
  • Turn the heat all the way down on the sauce.
    Step 9
    Once the sauce has simmered down turn the heat down as low as it will go.
  • Slowly add the Parmesan cheese.
    Step 10
    Slowly add the Parmesan cheese and stir until it is melted.
  • Add the cooked pasta and mushrooms to the skillet and toss to coat.
    Step 11
    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.
    Step 12
    Stir over low heat until warmed through. If desired top with chopped fresh parsley and season with salt and pepper to taste. This recipe is best served promptly however if times do not permit reheat it over low heat on the stovetop. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop in a skillet over low heat.
  • Step 13
    NOTES I like to rinse my mushrooms but I dry them thoroughly and quickly. I work in small batches so the mushrooms do not stay wet for more than a minute. Fresh thyme is one of my favorite herbs with a bright green color. It tastes so refreshing with a slightly minty flavor that complements the mushrooms. Try to time the pasta to be done when the sauce is ready. Pasta gets kind of sticky and pasty if it sits in the colander too long.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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