Creamy Mushroom Pasta Recipe

a pan of pasta with mushrooms and parsley.

Course: Dinner, Main Course, pasta

Cuisine: American

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: bowls

Calories: 660kcal

Author: Becky Hardin

This pasta recipe is the perfect meal for a quick weeknight dinner. Creamy mushroom sauce coats tender fettuccine for a comforting and delicious dish.

Step-by-step photos can be seen below the recipe card.

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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

Cook the pasta to al dente according to the package instructions.
16 ounces dry fettuccine pasta
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
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
Mix in 1½ cups half-and-half and heat just to a simmer, about 2-3 minutes.
1½ cups half-and-half
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
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.
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.

Storage: Store creamy mushroom pasta in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition