Best 10 Pasta With Mushroom Cream Sauce Recipes

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Pasta with mushroom cream sauce is a classic dish that is sure to please everyone at the table. This article will provide you with all the information you need to create the perfect pasta dish. We'll discuss the different types of pasta that can be used, the best mushrooms to use, and how to make a creamy, flavorful sauce. We'll also provide some tips and tricks for cooking the pasta perfectly and ensuring that your dish is a success. So whether you're a beginner cook or a seasoned pro, this article has something for everyone.

Let's cook with our recipes!

PASTA WITH CREAMY MUSHROOM SAUCE



Pasta with Creamy Mushroom Sauce image

Rather than tossing mushrooms into your next pasta, infuse them directly into your sauce with this versatile recipe from Bell'Alimento.

Provided by Paula of bell'alimento

Yield 4

Number Of Ingredients 9

1 pound pappardelle pasta
salt
3 tablespoons olive oil
2 tablespoons unsalted butter
1/2 onion, minced
1 clove garlic, smashed
8 ounces whole baby bella mushrooms, stems removed and minced, mushroom caps quartered
1 cup heavy whipping cream
Parmigiano Reggiano cheese, grated

Steps:

  • Place a large pot of generously salted water onto boil. Cook pasta until al dente. Reserve ¼ cup pasta water. Drain pasta. Set aside.
  • In a large skillet heat oil and butter over medium heat. Add onion, garlic and minced mushroom stems. Cook for approximately 5-6 until softened. Stir as necessary.
  • Add mushroom caps, cream and season with salt and pepper. Continue cooking additional 4-5 minutes.
  • Add cheese and drained pasta. Stir to combine. If sauce is too thick add some of the reserved pasta water.
  • Garnish with additional cheese if desired.

PASTA WITH MUSHROOM CREAM SAUCE



Pasta With Mushroom Cream Sauce image

This will make a nice meatless dinner for 2 or a side dish for 4. Add a dash of red-pepper flakes for a flavor boost.

Provided by MizzNezz

Categories     Vegetable

Time 16m

Yield 2 serving(s)

Number Of Ingredients 12

12 ounces pasta, i like bowties
2 tablespoons butter
2 cups sliced mushrooms
1/4 cup minced onion
1 tablespoon minced garlic
2 tablespoons flour
2 cups milk
1/2 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded parmesan cheese
1 teaspoon parsley

Steps:

  • Cook pasta according to pkg directions; drain.
  • In skillet, heat butter over med-hi and saute mushrooms for 2 minutes.
  • Add onions and garlic; cook for 1 minute.
  • Add flour and cook and stir for 1 minute.
  • Add milk, basil, salt and pepper.
  • Cook and stir until sauce is thickened and smooth.
  • Remove from heat; add Parmesan cheese.
  • Toss with drained pasta.
  • Sprinkle with parsley.

FROM THE PANTRY: CREAMY MUSHROOM PASTA



From the Pantry: Creamy Mushroom Pasta image

If you're snowed in, or just way too tired for a trip to the store for provisions, this comforting pasta is perfect. Think beef stroganoff meets chicken paprikash (without the meat). The sauce is uber-creamy without the help of cream. Instead, the combo of evaporated milk, flour and mustard do the trick.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
8 ounces bow tie pasta
One 12-ounce can evaporated milk
1 cup low-sodium chicken broth
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
1 1/2 teaspoons granulated garlic
1/2 teaspoon Worcestershire sauce
1/2 teaspoon sweet paprika, plus more for sprinkling
Two 4.5-ounce jars sliced mushrooms, strained and rinsed
2 teaspoons sherry vinegar or white wine vinegar
Freshly ground black pepper
Dried dill, dried chives or dried parsley, for sprinkling

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta, and cook according to package directions. Strain and set aside.
  • Meanwhile, bring the evaporated milk, chicken broth, oil, flour, mustard, garlic, 3/4 teaspoon salt, Worcestershire and paprika to a boil in a large skillet. Reduce the heat and simmer, whisking constantly, until the sauce is just thicker than heavy cream, 8 to 10 minutes. Add the mushrooms, vinegar and several grinds of pepper, and simmer for 1 minute. Stir in the pasta. Divide among 4 shallow bowls, and sprinkle each with a little paprika, dill and pepper.

PASTA WITH WILD MUSHROOM SAUCE



Pasta with Wild Mushroom Sauce image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1/2 medium red onion, finely chopped
2 cloves garlic, minced
1 sprig marjoram, plus more for garnish
1/2 pound assorted wild mushrooms (golden chanterelle, shiitake, cremini, oyster, porcini, etc.), trimmed and sliced
1 cup Mushroom Stock, recipe follows
1 cup heavy cream
Salt
Freshly ground black pepper
1 pound bucatini
Grated Parmesan
2 cups chicken stock
1/2 cup mushroom trimmings, stems, or pieces

Steps:

  • In a large stock pot, bring salted water to a boil.
  • In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the Mushroom Stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.
  • Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately garnished with marjoram sprigs.
  • Combine the chicken stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.

CREAMY MUSHROOM PASTA



Creamy mushroom pasta image

Make this creamy mushroom pasta dish on days when you need a big bowl of comfort. Cream, parmesan, white wine, lemon zest and parsley make this a rich and flavourful dinner

Provided by Esther Clark

Categories     Dinner, Main course, Pasta, Supper

Time 40m

Number Of Ingredients 11

2 tbsp olive oil
1 tbsp butter
1 onion , finely chopped
250g button chestnut mushroom , sliced
1 garlic clove , finely grated
100ml dry white wine
200ml double cream
1 lemon , zest only
200g parmesan (or vegetarian alternative), grated, plus extra to serve
300g tagliatelle or linguini
½ small bunch parsley , finely chopped

Steps:

  • Heat the oil and butter in a medium saucepan. Fry the onion over a low heat for 10 mins or until softened and translucent.
  • Add the mushrooms and cook for 10 mins over a medium heat. Add the garlic and cook for 2 mins. Add the wine and bring to a simmer, reduce the liquid by half.
  • Add the double cream and bring to a simmer, then add the lemon zest and parmesan. Season with salt and plenty of black pepper.
  • Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the pan with the creamy sauce and enough of the reserved water to loosen. Stir through the parsley, divide into bowls and top with extra cheese, if you like.

Nutrition Facts : Calories 681 calories, Fat 51 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium

CREAMY PASTA WITH CRISPY MUSHROOMS



Creamy Pasta with Crispy Mushrooms image

Supermarkets would have you believe it's always mushroom season. It is-for white buttons, maybe. But the first cool fall days bring feathery maitakes, meaty oysters, and other flavorful varieties worth seeking out at the farmers' market. Whichever one you pick, all they'll need is a quick sear in a hot pan before being tossed into a creamy pasta sauce.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Pasta     Mushroom     Vegetarian     Parmesan     Milk/Cream     Soy Free     Peanut Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 11

4 Tbsp. extra-virgin olive oil
1 lb. mixed mushrooms (such as maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces
Kosher salt
2 medium shallots, finely chopped
1 lb. spaghetti or bucatini
1/2 cup heavy cream
Zest and juice of 1/2 lemon
1/3 cup finely chopped parsley
2 Tbsp. unsalted butter, cut into pieces
1/2 oz. Parmesan, finely grated (about 1/2 cup), plus more for serving
Freshly ground black pepper

Steps:

  • Heat 2 Tbsp. oil in a large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 Tbsp. oil and mushrooms and more salt.
  • Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
  • Using tongs, transfer pasta to pot with mushrooms and add cream and 1 cup pasta cooking liquid. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.
  • Remove pot from heat. Add lemon zest and juice, parsley, butter, 1/2 oz. Parmesan, and lots of pepper and toss to combine. Taste and season with more salt if needed.
  • Divide pasta among bowls and top with more Parmesan.

MUSHROOM PASTA SAUCE



Mushroom Pasta Sauce image

This creamy mushroom pasta sauce has an earthy flavor that tastes delicious served over pasta, chicken or pork. I like to add bottled sherry sauce and black truffle oil when I have them on hand. -Francine Lizotte, Surrey, British Columbia

Provided by Taste of Home

Time 45m

Yield 4 servings.

Number Of Ingredients 15

8 ounces uncooked fettuccine
2 tablespoons butter
1/2 pound sliced baby portobello mushrooms
1/2 pound sliced fresh shiitake mushrooms
2 garlic cloves, minced
1/4 cup dry white wine
2 cups heavy whipping cream
1/2 cup unsalted chicken stock
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
1/8 teaspoon cayenne pepper
Chopped fresh parsley

Steps:

  • Cook fettuccine according to package directions. , In a large skillet, melt butter over medium heat. Add mushrooms; cook and stir until mushrooms are tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Stir in wine. Cook and stir until reduced by half. Stir in cream, stock, sherry, rosemary, basil, thyme, salt, pepper and cayenne. Bring to a boil; cook and stir until thickened, 15-20 minutes. Drain fettuccine. Serve sauce over pasta. Garnish with parsley.

Nutrition Facts : Calories 705 calories, Fat 51g fat (32g saturated fat), Cholesterol 151mg cholesterol, Sodium 362mg sodium, Carbohydrate 50g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein.

CHEF JOHN'S CREAMY MUSHROOM PASTA



Chef John's Creamy Mushroom Pasta image

A beautiful, aromatic, creamy mushroom sauce coats hot cooked fettuccine pasta in this quick dish. You can use any kind of pasta you like.

Provided by Chef John

Categories     Main Dish Recipes     Pasta

Time 45m

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil
¾ pound fresh white mushrooms, sliced
¼ pound fresh shiitake mushrooms, stemmed and sliced
salt and ground black pepper to taste
2 cloves garlic, minced
2 fluid ounces sherry
1 cup chicken stock
1 cup heavy whipping cream
8 ounces fettuccine pasta
1 ½ teaspoons chopped fresh thyme
1 ½ teaspoons chopped fresh chives
1 ½ teaspoons chopped fresh tarragon
9 tablespoons freshly shredded Parmigiano-Reggiano cheese, divided

Steps:

  • Heat olive oil in a large skillet over medium heat. Cook and stir white and shiitake mushrooms in the hot oil with a pinch of salt until until the juice from the mushrooms evaporates and the mushrooms are browned, about 10 minutes.
  • Stir garlic into mushrooms and cook for 1 minute; pour in sherry and cook until wine is nearly evaporated. Mix chicken stock into mushroom mixture; season with salt and black pepper. Bring to a simmer, reduce heat, and cook until slightly thickened, about 5 minutes.
  • Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain but do not rinse pasta; transfer to a large serving bowl and keep warm.
  • Stir thyme, chives, and tarragon into mushroom sauce and turn off heat; mix 1/2 cup Parmigiano-Reggiano cheese into sauce until cheese has melted.
  • Pour all the mushroom sauce and half the mushrooms over pasta, reserving about half the mushrooms in the skillet. Toss pasta in sauce until coated; top with remaining mushrooms and remaining 1 tablespoon Parmigiano-Reggiano cheese for garnish.

Nutrition Facts : Calories 375.3 calories, Carbohydrate 33.6 g, Cholesterol 60.6 mg, Fat 22.4 g, Fiber 2.1 g, Protein 11.1 g, SaturatedFat 11.3 g, Sodium 371.3 mg, Sugar 2.7 g

CREAMY MUSHROOM SAUCE FOR PASTA



Creamy Mushroom Sauce for Pasta image

Creamy mushroom sauce for pasta, steak, or chicken.

Provided by andsha

Categories     Creamy Pasta Sauce

Time 50m

Yield 4

Number Of Ingredients 8

2 ounces dried porcini mushrooms
2 cups hot water, or as needed
1 stick butter
¼ cup finely chopped fresh Italian parsley
2 cloves garlic, finely chopped
⅔ cup heavy cream
⅔ cup dry white wine
salt and freshly ground black pepper to taste

Steps:

  • Place porcini mushrooms in a bowl and cover with hot water. Let soak until plumped up, about 30 minutes.
  • Pour mushrooms and soaking liquid into a coffee filter or fine mesh sieve set over a bowl. Save soaking liquid for sauce. Rinse rehydrated mushrooms well to remove any grit, then coarsely chop.
  • Add butter to a large, nonstick skillet over medium-low heat. When butter has melted, add parsley and garlic; stir to combine. Stir in chopped mushrooms. Moisten the mixture with a few tablespoons reserved soaking water. Cook, stirring a few times, until the moisture has largely evaporated, about 5 minutes.
  • Add cream and wine and stir to combine. Cook at barely a simmer until liquid has reduced slightly, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 428.3 calories, Carbohydrate 9.9 g, Cholesterol 115.3 mg, Fat 38.3 g, Fiber 2.4 g, Protein 5.7 g, SaturatedFat 23.8 g, Sodium 192 mg, Sugar 0.8 g

QUICK & EASY MUSHROOM CREAM SAUCE WITH PASTA



Quick & Easy Mushroom Cream Sauce With Pasta image

So fast its ready by the time the water boils and pasta cooks. This is a very tasty cream sauce that isn't murder on the waistline. Its amazingly customizable with adding in fresh veggies, coooked shrimp or chicken... sure to be a regular on your busy weeknight menus.

Provided by Meghan

Categories     Weeknight

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 onion, diced
4 garlic cloves, minced
1 (10 1/2 ounce) can low-fat cream of mushroom soup
1/2 cup low-fat sour cream
1/2 cup chicken broth or 1/2 cup white wine
1 tablespoon Worcestershire sauce
1 1/2 teaspoons ground black pepper
1/3 cup parmesan cheese, grated (even the powdery kind is fine)

Steps:

  • Set water for cooking pasta on to boil. Cook pasta for time indicated on box, drain.
  • While boiling water and cooking pasta, bring olive oil to heat over medium high in sauce pan.
  • Add in onion, sautee for 5 minutes or until soft, add in garlic and continue to sautee for 2 more minutes.
  • Stir in sour cream, can of soup, broth (or wine), worchestershire and pepper, stir until smooth. Reduce heat to medium and bring to simmer.
  • When sauce is thickened to your liking, stir in parmesan cheese then combine with the cooked, drained pasta.

Tips:

  • Use a variety of mushrooms. This will add depth of flavor to your sauce. Some good options include cremini, shiitake, and oyster mushrooms.
  • Sauté the mushrooms until they are browned. This will help to develop their flavor and make them less watery.
  • Use a good quality white wine. A dry white wine, such as a Chardonnay or Pinot Grigio, will work well in this sauce.
  • Don't boil the cream. Bring it to a simmer and then remove it from the heat. Boiling the cream will cause it to curdle.
  • Season the sauce to taste. Add salt, pepper, and other herbs and spices as desired.
  • Serve the pasta with your favorite toppings. Some good options include grated Parmesan cheese, chopped parsley, and sautéed shrimp.

Conclusion:

Pasta with mushroom cream sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. With a few simple ingredients, you can create a flavorful and creamy sauce that will pair perfectly with your favorite pasta. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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