Creamy Mushroom Pasta Recipe

5 from 2 votes

A simple and delicious creamy mushroom pasta made with mushrooms, shallots, garlic, cream, white wine, and parmesan cheese.

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: American

Servings:

1 pound linguine
8 ounce mushrooms thinly sliced (shiitake, baby bella, chanterelle, white, or oyster are good)
3/4 cup heavy cream
1/2 cup dry white wine *see note on substitute*
1/2 cup parmesan cheese
1/4 cup fresh parsley finely chopped
2 shallots minced
3 garlic cloves minced
2 tablespoons butter
Salt and pepper to taste

Bring a large pot of generously salted water to a boil. Cook pasta al dente. Reserve 3/4 cup of pasta water and set aside.
Meanwhile, heat butter over medium heat in a dutch oven or large pan. Add shallots and garlic and cook until fragrant, about 2 minutes. Add mushrooms and cook for an additional 1-2 minutes. Season all over with salt and pepper, to taste.
Add white wine and let it sizzle for a minute. Add cream and bring to a simmer until slightly thickened, about 3 minutes. Add parmesan cheese and stir to combine.
Add pasta and mix until fully coated in the creamy sauce. If the sauce feels too thick, add reserved pasta water as needed. Top with fresh parsley and serve with extra grated parmesan cheese. Season with additional salt and pepper as needed.

If you don't have wine or prefer not to add it, you can use low-sodium chicken broth as a substitute.