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–+ servings
Mushroom Cream Sauce Pasta

Mushroom Cream Sauce Pasta: A Cozy Night-In Delight

This Mushroom Cream Sauce Pasta combines creamy textures with earthy flavors for a comforting weeknight dinner, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Sauces
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons butter Adds richness to the sauce, creating a delightful base.
  • 1 cup shallots Provides sweetness and depth; can substitute with onions for a stronger flavor.
  • 8 ounces baby Bella mushrooms Choose for a robust flavor; white mushrooms can be a budget-friendly alternative.
  • 2 tablespoons flour Thickens the sauce; gluten-free flour can be used as a suitable substitute.
  • 1 cup chicken broth Adds savory depth; vegetable broth is a good vegetarian option.
  • 1 cup half and half For creaminess; heavy cream or a plant-based alternative may work as substitutes.
  • 1 tablespoon soy sauce Enhances the umami flavor; coconut aminos for a gluten-free option.
  • ½ cup parmesan cheese Contributes to the creaminess and flavor; nutritional yeast can be a dairy-free alternative.
  • to taste fresh parsley Adds freshness as a garnish; optional if preferred.
For the Pasta
  • 1 pound your choice of pasta Opt for fettuccine, spaghetti, or even gluten-free varieties to match your taste or dietary needs.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Start by melting 2 tablespoons of butter in a large skillet over medium heat. Once the butter is foamy, add finely chopped shallots and cook for about 3-4 minutes, stirring occasionally, until they become tender and translucent.
  2. Next, increase the heat slightly and toss in 8 ounces of sliced baby Bella mushrooms. Sauté the mushrooms for approximately 8-10 minutes until they are golden brown and tender.
  3. Sprinkle 2 tablespoons of flour over the sautéed mushrooms. Stir vigorously for about 1 minute to coat the mushrooms and create a roux.
  4. Gradually pour in 1 cup of chicken broth while continuously stirring to avoid lumps. Bring the mixture to a gentle simmer for about 3-4 minutes.
  5. Slowly whisk in 1 cup of half and half, followed by 1 tablespoon of soy sauce. Stir the sauce over low heat for about 2-3 minutes until it thickens further.
  6. Remove the skillet from heat and stir in ½ cup of grated Parmesan cheese until melted and fully incorporated. Add a handful of chopped fresh parsley for a pop of color and freshness.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 60gProtein: 20gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 3mgCalcium: 200mgIron: 2mg

Notes

Use fresh parsley for garnish right before serving; it adds vibrant color and balances the richness of the pasta beautifully.

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