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–+ servings
Mushroom Cream Sauce Pasta

Creamy Mushroom Cream Sauce Pasta for Cozy Weeknight Dinners

This creamy mushroom sauce pasta is a vegetarian delight, perfect for busy weeknights and sure to satisfy your comfort food cravings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Butter Adds richness and flavor to sauté your mushrooms.
  • 2 tablespoons Shallots Offers a mild, sweet onion flavor; can substitute with onions or garlic.
  • 8 ounces Baby Bella Mushrooms Main flavor element; white mushrooms work for a milder taste.
  • 2 tablespoons All-purpose Flour Helps thicken the sauce; use cornstarch for a gluten-free option.
  • 1 cup Chicken Broth Provides depth; switch to vegetable broth for vegetarian option.
  • 1 cup Half and Half Creates creaminess; substitute with heavy cream or milk for a lighter touch.
  • 1 tablespoon Soy Sauce Enhances umami flavor; use low-sodium for less salt.
  • ½ cup Parmesan Cheese Offers a salty, nutty flavor; swap with nutritional yeast for dairy-free option.
  • ¼ cup Fresh Parsley Adds garnish and color; can be replaced with fresh basil or thyme.
For the Pasta
  • 12 ounces Fettuccine Pasta The base of the dish; gluten-free pasta is an option if needed.

Equipment

  • large skillet
  • pot

Method
 

Step-by-Step Instructions
  1. In a large skillet, melt 2 tablespoons of butter over medium heat. Add finely diced shallots and sauté for about 2-3 minutes until tender and translucent.
  2. Add roughly sliced baby Bella mushrooms to the skillet and cook for about 8-10 minutes until browned and tender.
  3. Sprinkle 2 tablespoons of all-purpose flour over the mushroom mixture and stir constantly for about 1 minute.
  4. Gradually pour in 1 cup of chicken broth while stirring continuously. Bring to a simmer and let it thicken for about 5 minutes.
  5. Whisk in 1 cup of half and half and 1 tablespoon of soy sauce, and simmer for another 3-4 minutes until rich and velvety.
  6. Stir in ½ cup of grated Parmesan cheese until melted fully into the sauce.
  7. Cook fettuccine according to package instructions until al dente. Drain and add to the skillet with the sauce, tossing together.
  8. Remove from heat and garnish with freshly chopped parsley before serving.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 70gProtein: 15gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 2mg

Notes

Store pasta and sauce separately to maintain texture; refrigerate for up to 5 days or freeze sauce for 3 months.

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