Description
This Creamy Mushroom Pasta is a luscious and comforting dish featuring tender baby bella mushrooms sautéed with garlic and herbs, in a rich, creamy parmesan sauce. Perfectly cooked fettuccine or linguine is tossed in this flavorful sauce, enhanced with fresh parsley and a hint of lemon zest for brightness. Ready in just 30 minutes, this recipe is ideal for a satisfying weeknight dinner that feels indulgent yet easy to prepare.
Ingredients
Pasta
- 1 pound pasta (fettuccine or linguine)
Sauce
- 4 Tablespoons unsalted butter
- 1 Tablespoon olive oil
- 16 ounces baby bella mushrooms, sliced
- 3 cloves garlic, sliced
- 1 Tablespoon minced fresh thyme
- 1 teaspoon Italian seasoning
- 1 ½ teaspoons salt
- 1 ½ teaspoons black pepper
- 2 Tablespoons all-purpose flour
- 1 cup chicken broth
- 2 cups heavy cream
- ¼ cup grated parmesan cheese
- ¼ cup reserved pasta water
- 2 Tablespoons chopped fresh parsley
- 1 lemon, juiced and zested
Optional Garnish
- Parmesan cheese
- Lemon zest
- Chopped fresh parsley
Instructions
- Cook Pasta: Bring a large pot of heavily salted water to a boil and cook the pasta until al dente, typically about 1 minute less than the package instructions. Reserve ¼ cup of pasta water before draining. Toss the cooked pasta with 1 tablespoon of unsalted butter to prevent sticking and set aside.
- Sauté Mushrooms and Garlic: Heat olive oil and remaining butter in a large skillet over medium heat. Add sliced garlic and cook for 1 minute until fragrant. Add baby bella mushrooms and sauté until they are soft and have released their juices, about 10 minutes. Stir occasionally to prevent sticking. Season with minced thyme, Italian seasoning, salt, and black pepper.
- Create Sauce Base: Sprinkle in the flour and whisk well, cooking until the flour is fully absorbed, about 1 minute. Slowly whisk in the chicken broth and bring the mixture to a simmer for 3-5 minutes to thicken.
- Finish Sauce: Stir in the heavy cream and grated parmesan cheese. Continue to simmer gently for 5 minutes, stirring occasionally, until the sauce is creamy and well combined.
- Combine Pasta and Sauce: Add the cooked pasta into the skillet with the mushroom sauce, tossing to coat fully. Gradually add the reserved pasta water, 1 tablespoon at a time, stirring until the sauce achieves a creamy consistency. Mix in fresh parsley, lemon juice, and lemon zest for a bright finishing flavor.
- Serve: Plate the pasta immediately. Garnish with additional parmesan cheese, lemon zest, and chopped fresh parsley if desired. Leftovers can be stored in the refrigerator for up to 5 days.
Notes
- Use freshly grated parmesan cheese for the best flavor and smooth melting texture.
- Reserve pasta water as its starch helps to naturally thicken and bind the sauce.
- Cook pasta al dente to avoid it becoming mushy when mixed into the sauce.
- For a vegetarian option, substitute chicken broth with vegetable broth.
- Add a splash of white wine with the broth for an added depth of flavor.
