Description

Creamy Mushroom Pasta Delight is a luxurious yet simple dish featuring sautéed mixed mushrooms in a silky herb-infused cream sauce, perfectly coating al dente fettuccine or linguine. Enhanced with white wine, fresh thyme, Parmesan cheese, and a splash of lemon juice, this recipe delivers balanced richness and earthy depth, ideal for brunch, breakfast, or a hearty lunch.

Ingredients

Scale

Pasta & Mushrooms

300 g (10 oz) dry fettuccine or linguine
250 g (9 oz) mixed mushrooms (cremini, shiitake, oyster), sliced

Sauce Components

1 cup heavy cream
½ cup dry white wine (e.g., Sauvignon Blanc)
¼ cup low-sodium chicken or vegetable broth
⅓ cup grated Parmesan cheese

Seasonings & Garnish

2 tablespoons unsalted butter
2 cloves garlic, minced
1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
Salt and freshly cracked black pepper, to taste
1 tablespoon fresh lemon juice
Fresh parsley, chopped (for garnish)

Instructions

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente, usually 9–11 minutes. Reserve ½ cup of the starchy cooking water, then drain the pasta and set aside. This reserved water will help loosen the sauce if needed later.
Sauté the Mushrooms: Heat butter in a large skillet over medium-high heat until it foams, about 30 seconds, creating a nutty base. Add the sliced mushrooms in a single layer and let them cook undisturbed for 2–3 minutes to develop a golden crust. Stir and continue cooking until mushrooms release their moisture and turn deep brown, about 5–6 minutes total. Season with salt and freshly cracked black pepper, then add minced garlic and cook for another 30 seconds until fragrant, avoiding burning the garlic.
Build the Creamy Sauce: Deglaze the skillet with white wine, scraping browned bits (fond) from the bottom using a wooden spoon. Let the wine reduce by half over 2 minutes. Stir in broth followed by heavy cream, reduce heat to medium-low, and simmer gently for 4–5 minutes until the sauce thickens enough to coat the back of a spoon. Incorporate grated Parmesan and thyme, stirring until the cheese melts and the sauce turns glossy. Adjust seasoning with salt, pepper, and fresh lemon juice for brightness.
Combine Pasta and Sauce: Add the cooked fettuccine directly to the skillet, tossing to coat each pasta strand with the creamy mushroom sauce. If the sauce is too thick, drizzle in reserved pasta water one tablespoon at a time until achieving a silky consistency. Let the pasta rest for a minute to absorb flavors, then remove from heat.
Plate and Garnish: Serve the pasta onto warm plates, ensuring an even distribution of mushrooms. Garnish with chopped fresh parsley and an extra grind of black pepper. Serve immediately while the sauce is glossy and the pasta tender.

Notes

Pat mushrooms dry before sautéing to ensure proper browning and prevent sogginess in the sauce.
Reserve pasta cooking water to adjust sauce consistency without watering down flavor.
Keep heat low when simmering cream to prevent curdling or graininess.
Add lemon juice at the end to brighten and balance the richness of the sauce.
Optional: Enhance umami by adding miso paste or soy sauce with the cream; smoked paprika or truffle oil can add depth and luxury.
Avoid overcooking pasta; it will continue to cook slightly in the sauce.
Use fresh herbs at proper stages for best flavor and color—thyme early, parsley at the end.
Serve on warmed plates to maintain temperature and creaminess longer.
Store leftovers refrigerated up to 3 days or frozen up to 2 months; reheat gently with added broth or water.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinners
Method: Stovetop
Cuisine: International

Keywords: creamy mushroom pasta, fettuccine mushroom sauce, sautéed mushrooms recipe, brunch pasta, easy dinner recipe, white wine cream sauce, Parmesan mushroom pasta