Can I make Mushroom Cream Sauce Pasta ahead of time?

Yes! Store leftovers in an airtight container in the refrigerator for up to 5 days. When reheating, add a splash of chicken broth, or even water to loosen the sauce.

Can I substitute the half and half?

You can use heavy cream for a richer sauce or whole milk for a lighter version. Just keep in mind the sauce may be slightly thinner with milk.

Can I make this vegetarian?

Absolutely. Simply swap the chicken broth for vegetable broth. The flavor will still be delicious and savory.

Why add soy sauce to pasta?

It might sound unusual, but soy sauce adds depth and enhances the mushrooms’ natural umami flavor. It doesn’t make the dish taste Asian—just more flavorful.

Can I freeze Mushroom Cream Sauce Pasta?

Cream-based sauces don’t always freeze perfectly. The texture can change once thawed. It’s best enjoyed fresh or within a few days from the fridge.

Mushroom Cream Sauce Pasta: 4 Easy Steps

Name: Mushroom Cream Sauce Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 5 tablespoons unsalted butter; 1 large shallot, chopped (about ½ cup); 16 oz baby bella or white mushrooms, thinly sliced; 4 cloves garlic, minced; 1 teaspoon Italian seasoning; 2 tablespoons all-purpose flour; ½ cup chicken broth; 2 cups half and half; 2 teaspoons soy sauce; ½ cup freshly grated Parmesan cheese, plus more for serving; 1–2 tablespoons finely chopped fresh parsley; 16 oz dry fettuccine; Salt and black pepper, to taste; Optional: juice of ½ lemon

Description

This Mushroom Cream Sauce Pasta is rich, creamy, and packed with savory mushrooms and freshly grated Parmesan. Ready in about 30 minutes, it’s the perfect comforting weeknight dinner that feels special without the extra effort.

Ingredients

Scale

5 tablespoons unsalted butter
1 large shallot, chopped (about ½ cup)
16 oz baby bella or white mushrooms, thinly sliced
4 cloves garlic, minced
1 teaspoon Italian seasoning
2 tablespoons all-purpose flour
½ cup chicken broth
2 cups half and half
2 teaspoons soy sauce
½ cup freshly grated Parmesan cheese, plus more for serving
1–2 tablespoons finely chopped fresh parsley
16 oz dry fettuccine
Salt and black pepper, to taste
Optional: juice of ½ lemon

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Instructions

Melt butter in a large wide skillet over medium heat. Add chopped shallot and cook 2–3 minutes until softened.
Add sliced mushrooms and cook 10–12 minutes, stirring occasionally, until moisture evaporates and mushrooms become tender. Season with salt and pepper after they release moisture.
Stir in garlic and Italian seasoning. Cook 30 seconds until fragrant.
Sprinkle flour over mushrooms and stir constantly for 1 minute.
Pour in chicken broth and bring to a gentle simmer. Scrape up any browned bits from the pan.
Add half and half and soy sauce. Season lightly with salt and pepper. Simmer 4–5 minutes until slightly thickened.
Stir in Parmesan cheese and parsley. Taste and adjust seasoning. Add lemon juice if desired.
Meanwhile, cook fettuccine in salted water until al dente. Reserve ½ cup pasta water before draining.
Toss pasta with sauce. Add reserved pasta water as needed to reach desired consistency.
Serve immediately with extra Parmesan and fresh parsley.

Notes

Store leftovers in an airtight container for up to 5 days.

Reheat with a splash of broth, water, or white wine to loosen the sauce.

For extra protein, add grilled chicken or shrimp.

Use freshly grated Parmesan for the smoothest sauce texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Simmer
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 355
Sugar: 5.7 g
Sodium: 245.3 mg
Fat: 10.4 g
Saturated Fat: 6 g (estimated based on butter + half and half)
Unsaturated Fat: 3.8 g (estimated)
Trans Fat: 0.3 g (estimated trace from butter)
Carbohydrates: 52.8 g
Fiber: 2.5 g (estimated from mushrooms + pasta)
Protein: 12.9 g
Cholesterol: 25.9 mg