Creamy Mushroom Fettuccine Recipe
If you’re looking for a restaurant-quality dinner that’s easy enough for any night of the week, Creamy Mushroom Fettuccine is your answer. This dish is everything comfort food should be: silky fettuccine noodles coated in a luscious, garlicky cream sauce and loaded with savory mushrooms. With just the right blend of fresh herbs, a hint of Parmesan, and a finish of fresh parsley, it’s a meal that feels both luxurious and homey. Whether you’re a mushroom lover or simply craving something cozy, this Creamy Mushroom Fettuccine will have everyone coming back for seconds.
Ingredients You’ll Need
What I love about this recipe is how the simplest ingredients can create such a rich, satisfying meal. Each element brings something special: earthy mushrooms, fragrant herbs, and a dash of creaminess that pulls it all together. Here’s what you’ll need, plus a few tips to make every bite shine:
- Fettuccine Pasta (12 oz): This flat, wide noodle is perfect for catching all the creamy sauce.
- Olive Oil (2 tablespoons): Adds flavor and helps sauté the mushrooms to golden perfection.
- Unsalted Butter (1 tablespoon): Gives the sauce a velvety richness and helps brown the mushrooms.
- Mixed Mushrooms (1 pound, sliced): Use cremini, shiitake, or button for a variety of textures and flavors.
- Garlic (3 cloves, minced): For that irresistible aromatic punch.
- Salt (1/2 teaspoon): Enhances all the flavors and balances the creaminess.
- Black Pepper (1/4 teaspoon): A little heat rounds out the sauce.
- Dried Thyme (1/2 teaspoon) or Fresh Thyme (1 teaspoon): Brings a woodsy, herbaceous note that pairs beautifully with mushrooms.
- Heavy Cream (1 cup): The key to that dreamy, silky sauce.
- Grated Parmesan Cheese (1/2 cup): Adds a salty, nutty depth and helps thicken the sauce.
- Fresh Parsley (1/4 cup, chopped, optional): A pop of color and freshness to finish.
- Extra Parmesan for serving: Because there’s no such thing as too much cheese!
How to Make Creamy Mushroom Fettuccine
Step 1: Cook the Fettuccine
Start by bringing a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Be sure to reserve about half a cup of the pasta water before draining—the starch in this water will work wonders if your sauce needs thinning later. Set the noodles aside while you work on the rest of the dish.
Step 2: Sauté the Mushrooms
In a large skillet, heat the olive oil and butter over medium heat. Once hot and shimmering, add your sliced mushrooms. Let them cook undisturbed for a few minutes to get a golden sear, then stir occasionally for a total of 6 to 8 minutes. The mushrooms will release their moisture, shrink a bit, and take on a lovely brown color—this is where all the flavor happens!
Step 3: Add Garlic and Herbs
Sprinkle in the minced garlic, salt, pepper, and thyme. Stir everything together and sauté for another 1 to 2 minutes. You’ll smell the garlic and herbs mingling with the mushrooms, making your kitchen smell absolutely incredible.
Step 4: Make the Cream Sauce
Reduce the heat to low and pour in the heavy cream. Stir gently and let the mixture simmer for 3 to 5 minutes. As it bubbles away, the sauce will thicken slightly and become beautifully silky. This is where the magic of Creamy Mushroom Fettuccine really comes to life!
Step 5: Finish With Cheese and Pasta
Add the grated Parmesan cheese and the cooked fettuccine right into the skillet. Toss everything together until the pasta is evenly coated. If the sauce feels a bit too thick, splash in some reserved pasta water until you reach your desired consistency. Taste and adjust seasoning if needed—you might want a little extra salt or pepper. Top with fresh parsley for a burst of green and serve warm with more Parmesan on top.
How to Serve Creamy Mushroom Fettuccine
Garnishes
For that final flourish, a sprinkle of fresh parsley and an extra dusting of Parmesan cheese make Creamy Mushroom Fettuccine look as good as it tastes. If you like a touch of heat, add a pinch of red pepper flakes or a crack of black pepper right before serving.
Side Dishes
This pasta pairs beautifully with a crisp green salad dressed in lemony vinaigrette, or a side of garlicky roasted vegetables. Warm, crusty bread is perfect for sopping up any extra sauce—trust me, you won’t want to leave a drop behind!
Creative Ways to Present
For a special occasion, try serving Creamy Mushroom Fettuccine in shallow bowls with a swirl of sauce on top and a few sautéed mushrooms reserved for garnish. You can also add grilled chicken, salmon, or sautéed spinach for a heartier meal or a pop of color and protein.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Mushroom Fettuccine keeps well in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, making it just as delicious (if not more so) the next day!
Freezing
While this dish is best enjoyed fresh, you can freeze portions of the cooked pasta and sauce together. Let it cool completely before transferring to freezer-safe containers. For best texture, enjoy within one month. Thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm the pasta in a skillet over low heat, adding a splash of milk, cream, or reserved pasta water to loosen the sauce. Stir often to prevent sticking and heat until just warmed through. Avoid microwaving for too long, as the sauce can separate.
FAQs
Can I use a different type Main Course
Absolutely! While fettuccine is classic for Creamy Mushroom Fettuccine, you can use linguine, tagliatelle, or even penne—just go for a pasta shape that holds creamy sauce well.
Can I add protein to this dish?
Yes! Grilled chicken, shrimp, or even sautéed tofu are delicious additions. Add your protein of choice just before tossing everything together at the end.
Is there a dairy-free version?
For a dairy-free Creamy Mushroom Fettuccine, try swapping the heavy cream for coconut cream and use a plant-based Parmesan substitute. The flavor is still rich and satisfying!
What mushrooms work best?
A mix of cremini, shiitake, and button mushrooms gives great flavor and texture, but you can use any combination you like—or stick with just one type for simplicity.
Can I make this ahead for a dinner party?
Definitely! You can prepare the sauce and cook the pasta a few hours ahead. When ready to serve, toss them together in a skillet and gently reheat, adding a bit of pasta water or cream to loosen the sauce if needed.
Final Thoughts
If you’re ready for a cozy, crowd-pleasing dinner that’s quick enough for a weeknight but special enough to impress, Creamy Mushroom Fettuccine is sure to become a favorite. Grab your ingredients and give it a try—you’ll be surprised how easy it is to create such rich, comforting flavors at home!
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Creamy Mushroom Fettuccine Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Creamy Mushroom Fettuccine is a rich and indulgent Italian-inspired dish featuring tender fettuccine pasta tossed in a luscious sauce made from sautéed mixed mushrooms, garlic, thyme, heavy cream, and Parmesan cheese. Perfect for a comforting vegetarian main course, it’s easy to prepare and bursting with earthy flavors balanced by fresh parsley and Parmesan topping.
Ingredients
Pasta
- 12 oz fettuccine pasta
Sauce
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 pound mixed mushrooms (such as cremini, shiitake, or button), sliced
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley (optional)
- Extra Parmesan for serving
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water, and set aside.
- Sauté Mushrooms: In a large skillet over medium heat, heat the olive oil and butter until melted and hot. Add the sliced mushrooms and cook for 6 to 8 minutes, stirring occasionally, until they release their moisture and begin to brown.
- Add Aromatics: Stir in the minced garlic, salt, black pepper, and thyme. Continue to sauté for 1 to 2 minutes until fragrant.
- Make Cream Sauce: Reduce heat to low and pour in the heavy cream. Simmer gently for 3 to 5 minutes until the sauce thickens slightly.
- Combine Pasta and Sauce: Stir in the grated Parmesan cheese until melted and smooth. Add the cooked fettuccine to the skillet and toss to coat evenly with the creamy mushroom sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Adjust Seasoning and Serve: Taste the pasta and adjust the seasoning with more salt or pepper if needed. Sprinkle chopped fresh parsley over the top for freshness and serve warm with extra Parmesan cheese.
Notes
- For a dairy-free version, substitute coconut cream for heavy cream and use a plant-based Parmesan alternative.
- Add grilled chicken or sautéed spinach for extra protein or greens.
- Use a variety of mushrooms to maximize flavor and texture contrasts.
- Reserve pasta water carefully as it helps adjust sauce consistency without diluting flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 3g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg
