Creamy Mushroom Pasta
This creamy mushroom pasta is the ultimate comfort meal, combining earthy baby bella mushrooms, aromatic garlic, and a velvety sauce that clings to every strand of pasta. It is a quick, hearty, and sophisticated dinner solution perfect for busy weeknights, offering a cozy ‘hug in a bowl’ that is universally loved by the whole family.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Pescatarian
Ingredients
1 pound fettuccine or linguine
4 Tablespoons unsalted butter
1 Tablespoon olive oil
16 ounces baby bella mushrooms, sliced
3 garlic cloves, sliced
1 Tablespoon fresh thyme, minced
1 teaspoon Italian seasoning
1.5 teaspoons salt
1.5 teaspoons black pepper
2 Tablespoons all-purpose flour
1 cup chicken broth
2 cups heavy cream
1/4 cup Parmesan cheese, grated
2 Tablespoons fresh parsley, chopped
1 lemon, juiced and zested
Instructions
Bring a large pot of salted water to a boil and cook pasta until one minute less than al dente.
Drain pasta, reserve 1/4 cup of pasta water, and toss noodles with 1 tablespoon of butter.
Heat olive oil and remaining butter in a skillet over medium heat.
Add sliced garlic and sauté until fragrant, about 1 minute.
Add mushrooms and cook until golden brown and moisture has released, about 10 minutes.
Stir in flour, thyme, Italian seasoning, salt, and pepper; cook for 1 minute.
Gradually whisk in chicken broth and heavy cream, bringing to a simmer until thickened.
Stir in Parmesan cheese, lemon juice, and lemon zest.
Toss the cooked pasta into the sauce, adding reserved pasta water if needed to reach desired consistency.
Top with fresh parsley before serving.
Notes
Use vegetable broth instead of chicken broth for a vegetarian version. If the sauce becomes too thick, add a splash more pasta water to loosen it up.