Creamy Mushroom Pasta Dish (Printable Format)
Luscious pasta with sautéed mushrooms in a creamy, garlicky sauce finished with herbs and parmesan.
# Needed Ingredients:
→ Pasta
01 -
8 ounces uncooked fettuccine or linguine
→ Sauce base
02 -
1 tablespoon unsalted butter
03 -
1/2 tablespoon olive oil
→ Vegetables and aromatics
04 -
8 ounces cremini mushrooms, thinly sliced
05 -
2 cloves garlic, minced
→ Deglazing and flavoring
06 -
1/3 cup dry white wine
07 -
1/4 teaspoon Italian seasoning
08 -
1 teaspoon lemon juice
09 -
1 teaspoon all-purpose flour
10 -
1/2 teaspoon Dijon mustard
→ Cream sauce and finish
11 -
1 cup heavy cream
12 -
Salt, to taste
13 -
Ground black pepper, to taste
14 -
Fresh parsley, chopped, to taste
15 -
Freshly grated Parmesan cheese, to taste (optional)
# Preparation Steps:
01 -
Bring a large pot of salted water to a boil. Cook the fettuccine or linguine until al dente following package instructions. Reserve 1/4 cup of pasta water, then drain the pasta.
02 -
Heat butter and olive oil in a large skillet over medium-high heat. Add sliced mushrooms and minced garlic, sautéing for about 5 minutes until most of the liquid evaporates. Transfer mushrooms to a bowl and set aside.
03 -
Add dry white wine, Italian seasoning, lemon juice, flour, and Dijon mustard to the same skillet. Stir constantly until a smooth paste forms.
04 -
Pour in the heavy cream and mix well. Let the sauce simmer for 2 minutes until slightly thickened.
05 -
Return the sautéed mushrooms to the skillet. Reduce the heat to low and cook for an additional 2-3 minutes or until the sauce reaches desired consistency. Season with salt and black pepper to taste.
06 -
Add the drained pasta to the sauce, tossing to coat evenly. Add reserved pasta water as needed for desired consistency. Garnish with chopped fresh parsley and grated Parmesan cheese, if using, before serving.
# Supplementary Details:
01 -
Reserve a small amount of pasta water to adjust sauce consistency for a silkier finish.