This incredibly Creamy Mushroom Pasta recipe is so easy to make with just a handful of ingredients and 20 minutes on the clock! Fettuccine noodles are coated in a rich and creamy pasta sauce filled with tender mushrooms and plenty of garlic herb flavor. It’s the best dinner for busy weeknights!
Why We Love This Creamy Mushroom Pasta Recipe
This mushroom pasta is a creamy, dreamy, umami flavor bomb! It’s sure to turn even mushroom haters into lovers.
- Rich. Salted butter and cornstarch help thicken up the sauce to create a silky texture.
- Creamy. Half-and-half adds creaminess without making the dish too heavy.
- Flavorful. Baby Bella mushrooms and garlic herb seasoning add so much flavor to the dish.
Variations on Creamy Mushroom Pasta Sauce
You can use other types of mushrooms for this recipe, such as white button mushrooms or portabello mushrooms. The dish will have a slightly different flavor, but it will still be delicious!
In place of the garlic herb seasoning, you can use a mixture of garlic powder and whatever dried herbs you like, such as parsley, oregano, or basil! Another great substitute is Italian seasoning.
How to Store and Reheat
Store leftover creamy mushroom pasta in an airtight container in the refrigerator for up to 4 days. Reheat the pasta gently over low heat on the stove or in the microwave, occasionally stirring, until it reaches the desired temperature. Stir in a small amount of half-and-half to make it creamy again.
How to Freeze
Allow the pasta to cool completely before transferring it to an airtight container or Ziplock bag and placing it in the freezer. Properly stored, the pasta should keep in the freezer for up to 3 months. To reheat frozen pasta, thaw it in the refrigerator overnight and then heat it up gently. Pasta stored in the freezer is more likely to change in flavor and texture than pasta stored and eaten within a few days.
Serving Suggestions
Serve this creamy mushroom pasta with garlic bread and a chopped salad for a rounded meal. If you’re craving more protein, top yours with some sliced grilled chicken breast or pan seared ribeye.
This creamy mushroom pasta sauce is made from butter, mushrooms, and half-and-half. Simple but so delicious!
If you don’t have half-and-half, you can use a mixture of ¾ cup milk plus ¼ cup heavy cream for every cup called for in the recipe.
If your sauce won’t thicken, make sure you added enough cornstarch and brought the mixture to a simmer. The cornstarch needs heat to activate!
More Creamy Pasta Recipes We Love
- Baked Mostaccioli
- Penne alla Vodka
- Chicken Alfredo
- Parmesan Spinach Gnocchi
- Beef Stroganoff
- Chicken Alfredo Lasagna Roll Ups
- Chicken Spaghetti
- Tuna Noodle Casserole
- Chicken Tetrazzini
- Creamy White Chicken Lasagna
Creamy Mushroom Pasta Recipe
Ingredients
- 16 ounces dry fettuccine pasta (1 box)
- 3 tablespoons salted butter (⅜ stick)
- 8 ounces baby bella mushrooms sliced (1 container)
- 1½ teaspoons garlic herb seasoning
- ½ teaspoon kosher salt
- 1½ cups half-and-half room temperature
For the Cornstarch Slurry
- 1 tablespoon cornstarch
- 1 tablespoon half-and-half room temperature
Optional Garnishes
- Chopped fresh parsley
- Freshly shredded Parmesan cheese
Instructions
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Cook the pasta to al dente according to the package instructions.16 ounces dry fettuccine pasta
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While the pasta is cooking, melt the butter over medium heat in a large saucepan, then add the mushrooms.3 tablespoons salted butter, 8 ounces baby bella mushrooms
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Season the mushrooms with the garlic herb seasoning and salt and sauté them in the butter for 5-7 minutes, or until the mushrooms are golden brown and cooked through.1½ teaspoons garlic herb seasoning, ½ teaspoon kosher salt
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Mix in 1½ cups half-and-half and heat just to a simmer, about 2-3 minutes.1½ cups half-and-half
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While the half-and-half is heating, whisk together the cornstarch and the 1 tablespoon of half and half to form a smooth paste.1 tablespoon cornstarch, 1 tablespoon half-and-half
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Pour the cornstarch mixture into the pan and mix together.
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Bring the mixture back to a simmer and cook for 1 minute or until thickened. Do not overcook.
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Drain the cooked pasta, then stir it into the sauce and serve topped with fresh parsley and shredded Parmesan cheese, optional.Chopped fresh parsley, Freshly shredded Parmesan cheese
Notes
- Make sure to cook the fettuccine according to the package instructions but only until it is al dente. Overcooked pasta will be mushy and won’t hold up well in the sauce. It is better to slightly undercook it because the pasta will continue cooking as it sits in the strainer and when it gets added to the sauce.
- Slicing the mushrooms evenly will ensure they cook evenly and that you don’t have raw pieces or overcooked pieces.
- If you don’t have half-and-half, you can use a mixture of ¾ cup milk plus ¼ cup heavy cream for every cup called for in the recipe!
- When making the sauce, use medium or low heat to prevent the half-and-half from curdling. Any time you make a dairy-based sauce, you want to heat it slowly and low so that it doesn’t get lumpy.
- Ensure the cornstarch is well mixed before adding it to the sauce to avoid clumping.
- If the sauce is too thick, add a little more half-and-half to thin it out. If it’s too thin, add more cornstarch mixture.
- The cornstarch only needs about 1 minute to thicken. If you overcook it, it can over-thicken the sauce or even begin to thin it.
- Nutritional information does not include optional garnishes.
Nutrition
How to Make Creamy Mushroom Pasta Step by Step
Cook the Pasta: Cook 16 ounces (1 box) of fettuccine to al dente according to the package instructions.
Melt the Butter: While the pasta is cooking, melt 3 tablespoons of salted butter over medium heat in a large saucepan, then add 8 ounces (1 container) of sliced baby bella mushrooms.
Sauté the Mushrooms: Season the mushrooms with 1½ teaspoons of garlic herb seasoning and ½ teaspoon of kosher salt and sauté them in the butter for 5-7 minutes, or until the mushrooms are golden brown and cooked through.
Make the Sauce: Mix in 1½ cups half-and-half and heat just to a simmer, about 2-3 minutes. While the half-and-half is heating, whisk together 1 tablespoon of cornstarch and 1 tablespoon of half-and-half to form a smooth paste. Pour the cornstarch mixture into the pan and mix together. Bring the mixture back to a simmer and cook for 1 minute or until thickened. Do not overcook.
Toss the Pasta: Drain the cooked pasta, then stir it into the sauce and serve topped with fresh parsley and shredded Parmesan cheese, optional.
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