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a bowl of creamy mushroom pasta
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4.91 from 71 votes

Creamy Mushroom Pasta

This creamy mushroom pasta recipe makes a delicious meatless weeknight dinner! It's ready in about 30 minutes for an easy yet elegant and satisfying meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Keyword: creamy mushroom pasta
Servings: 4
Author: Natasha Bull

Ingredients

  • 8 ounces uncooked pasta (I like fettuccine or linguine)
  • 1 tablespoon butter
  • 1/2 tablespoon olive oil
  • 8 ounces cremini mushrooms sliced thin
  • 2 cloves garlic minced
  • 1/3 cup dry white wine
  • 1/4 teaspoon Italian seasoning
  • 1 teaspoon lemon juice
  • 1 teaspoon flour
  • 1/2 teaspoon Dijon mustard
  • 1 cup heavy/whipping cream
  • Salt & pepper to taste
  • Fresh parsley chopped, to taste
  • Freshly grated parmesan cheese to taste (optional)

Instructions

  • Boil a large, salted pot of water for the pasta and cook it al dente according to package directions. 
  • Meanwhile, add the butter and oil to a skillet over medium-high heat. 
  • Add the mushrooms and garlic to the pan and sauté for about 5 minutes, stirring often, until the mushrooms release most of their water and it's cooked off.
  • Take the mushrooms out of the pan and set aside.
  • Add the wine, Italian seasoning, lemon juice, flour, and Dijon mustard to the pan. Stir until it becomes a smooth paste. 
  • Stir in the cream and let it simmer for a couple of minutes.
  • Add the mushrooms back into the pan. Reduce the heat and cook for a few more minutes until the sauce has thickened up a bit. Season sauce with salt & pepper as needed.
  • Drain the pasta and toss it with the sauce along with the parsley and parmesan if using. 

Nutrition

Calories: 497kcal | Carbohydrates: 46g | Protein: 11g | Fat: 29g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 71mg | Potassium: 435mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1006IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg