Simple Homemade Creamy Mushroom Pasta Recipe
The rich flavor and sophisticated presentation of this creamy mushroom pasta may look time-consuming, but we promise you, it’s a quick and simple recipe to make. All that’s required are 10 ingredients and 20 minutes until you’ve got a winning pasta dish on the table, which also makes it perfect for an easy (and delicious) weeknight meal.
Similar to a classic alfredo, this creamy mushroom pasta recipe calls for butter, heavy cream, and parmesan cheese—but we’ve gone about this creamy sauce a little differently. Dry white wine and button mushrooms are the other stars of the show, plus a secret savory ingredient you may not usually associate with pasta.
How to Make a Creamy Mushroom Sauce for Pasta
Like all delicious pasta recipes, the first step begins with garlic. You’re going to sauté minced garlic in a touch of butter, then add the button mushrooms to cook for a few minutes. Once the mushrooms start to shrink, it’s time to add the white wine to help the mushrooms become even more juicy and flavorful.
The next step is to add heavy cream and a quarter of a cup of what we like to consider an “X Factor” ingredient: Kettle & Fire Chicken Bone Broth. If you ask us, chicken bone broth is an easy, underrated, and healthy way to enhance the savory flavor of any cream-based pasta sauce.
As the sauce thickens, the last step is to melt in the parmesan cheese. Finally, you’re ready to toss in the pasta (cooked to al dente), garnish with parsley, and devour.
Cooking Pasta: What Does Al Dente Mean?
“Al dente” is an Italian word that translates to “to the tooth.” All it means is for dried pasta to retain a bit of its firmness, rather than being overcooked until it is too soft. Essentially, you want your cooked pasta to be firm—neither too soft or too crunchy.
Creamy Mushroom Pasta
An easy and decadent weekday meal you can look forward to, this creamy mushroom pasta is ready in 20 minutes and requires only 10 basic ingredients.
- 1 serving pasta (I used whole wheat linguine.)
- 1 tablespoon unsalted butter
- 2 garlic cloves minced
- 8 ounces white button mushrooms stems removed
- 2 tablespoons dry white wine
- 1/4 cup heavy cream
- 1/4 cup Kettle & Fire Chicken Bone Broth
- Salt to taste
- 1/4 cup grated parmesan cheese
- Freshly ground black pepper
- Chopped fresh parsley for garnishing
In a large pot, cook pasta in salted boiling water for 8-9 minutes according to the package directions or until al dente. Drain.
Meanwhile, in a large skillet, melt butter over medium-high heat. Stir in minced garlic and let it cook for about 30 seconds until fragrant.
Place mushrooms in the skillet, cup side up. Cook for 3-5 minutes or until mushrooms start shrinking, moving them around with a spatula occasionally.
Add white wine; continue cooking to let the wine and mushroom juice evaporate, about 3 minutes.
Pour heavy cream and chicken bone broth into the skillet, add a generous pinch of salt. Switch to medium heat and cook until the cooking liquid is slightly thickened, flipping the mushrooms a couple times.
Spread parmesan cheese over the mushrooms and gently stir until the cheese is melted. Taste and add more salt if desired.
Toss the cooked pasta into the skillet. Combine well with the mushroom mixture, then transfer to a serving plate.
Sprinkle with freshly ground black pepper and garnish with chopped parsley. Add more grated parmesan cheese if desired. Enjoy!
- I used whole white button mushrooms. You can use sliced portobello mushrooms or baby bella mushrooms for this recipe.
- To make more servings, simply double the ingredients.
About the Author
Sharon Chen is the founder and creator behind StreetSmart Kitchen, a recipe website that helps busy professionals to prepare healthy meals in less time they ever thought possible. Download her Top 18 One-Dish Meals Cookbook for free here: http://bit.ly/SSK-Free-Cookbook