Creamy Mushroom Pasta

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Creamy mushroom pasta is cream sauce perfection with sauteed mushrooms, garlic, parmesan cheese, and spaghetti noodles.

Creamy Mushroom Pasta

Creamy Mushroom Pasta

You can’t get much more Italian sounding than “tetrazzini” however, the dish could not be more American in origin and flavor. It is usually a creamy chicken and pasta dish but works fantastic with mushrooms.

I like to serve this with Smashed Brussels Sprouts or Pan Roasted Broccoli. It’s also great with these extra crispy roasted green beans.

Tetrazzini is absolutely delicious as a vegetarian meal. The sauce can be made with vegetable stock or chicken stock, depending on your preference.

When cooking pasta, one of my tips is to always reserve a cup of the pasta cooking water. This is extremely helpful if your pasta gets a little dry as you finish the dish or if you need to thin out your cream sauce at all.

Mushroom Tetrazzini

How To Cook Mushrooms For Pasta

As you know, mushrooms have a lot of liquid in them. For this recipe, we’re going to cook the mushrooms quickly over medium-high heat.

When the mushrooms have released their liquid, remove the pan from the heat and drain or use a paper towel to absorb the excess liquid from the pan.

While technically, it only requires a few minutes of sauteing to cook mushrooms. They will be even more flavorful after a few extra minutes. So, I like to drain the liquid and return them to the heat for a final sear with the garlic.

Creamy Mushroom Pasta

Mushroom Tetrazzini

  1. Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Drain, but do not rinse.
  2. Melt 3 tablespoons of butter in a large skillet (I love this one!) over medium-high heat. Add the mushrooms and cook for 3-5 minutes until browned, stirring occasionally. When the mushrooms have released their liquid, remove the pan from the heat and drain or use a paper towel to absorb the excess liquid from the pan. Return to the heat and add the garlic. Cook for about 1 minute, until fragrant. Transfer the mushrooms to a plate.
  3. Melt the remaining 2 tablespoons of butter in a saucepan over medium heat. Whisk the flour into the melted butter and then slowly add the chicken broth, whisking to combine. Increase the heat to medium-high and bring to a simmer.
  4. Cook for 2 minutes and then add the cream. When the sauce begins to simmer again, reduce the heat to medium and continue on a low simmer, stirring constantly for 8-10 minutes. The sauce will thicken slightly as it cooks. Season generously with salt and pepper and adjust to taste. Remove from the heat.
  5. Return the pasta to the skillet and toss to coat. Add the mushrooms, Parmesan, and parsley. If desired, add chicken. Toss again. Serve warm.
Creamy Mushroom Tetrazzini

This Steak Stir Fry with Mushrooms is everything you love about steak smothered in mushrooms and onions but quick, easy, in just one pan.

Sweet bell peppers and juicy tomatoes are tossed with angel hair pasta and a sprinkling of Parmesan cheese in this flavorful Bell Pepper Pasta.

Pasta with vegetables in a light sauce makes for the best meatless main dish or side to a steak or grilled chicken. The rich flavors of butter, garlic, and lemon come together with fresh asparagus for a crave-able dish.

Creamy Mushroom Pasta

Creamy Mushroom Pasta

Creamy mushroom pasta is cream sauce perfection with sauteed mushrooms, garlic, parmesan cheese, and spaghetti noodles.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 6 servings

Ingredients 

  • 16 ounces spaghetti noodles
  • 5 tablespoons butter divided
  • 4 large cloves garlic
  • 24 ounces crimini or button mushrooms quartered
  • 2 tablespoons all purpose flour
  • 2 cups chicken stock or vegetable stock
  • 1 cup heavy cream
  • ½ teaspoon kosher salt adjust to taste
  • ½ teaspoon freshly ground black pepper
  • ½ cup shredded Parmesan or Pecorino Romano cheese
  • 2 tablespoons chopped Italian parsley
  • OPTIONAL: 4 cups warm cooked chicken chopped bite-size

Instructions

  • Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Drain, but do not rinse.
  • Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add the mushrooms and cook for 3-5 minutes until browned, stirring occasionally. When the mushrooms have released their liquid, remove the pan from the heat and drain or use a paper towel to absorb the excess liquid from the pan. Return to the heat and add the garlic. Cook for about 1 minute, until fragrant. Transfer the mushrooms to a plate.
  • Melt the remaining 2 tablespoons of butter in a saucepan over medium heat. Whisk the flour into the melted butter and then slowly add the chicken broth, whisking to combine. Increase the heat to medium-high and bring to a simmer.
  • Cook for 2 minutes and then add the cream. When the sauce begins to simmer again, reduce the heat to medium and continue on a low simmer, stirring constantly for 8-10 minutes. The sauce will thicken slightly as it cooks. Season generously with salt and pepper and adjust to taste. Remove from the heat.
  • Return the pasta to the skillet and toss to coat. Add the mushrooms, Parmesan, and parsley. If desired, add chicken. Toss again. Serve warm.

Notes

While this pasta is absolutely delicious as a vegetarian meal, it’s also terrific with the optional chicken added to it. The sauce can be made with vegetable stock or chicken stock, depending on your preference.

Nutrition

Calories: 597kcal · Carbohydrates: 67g · Protein: 20g · Fat: 28g · Saturated Fat: 17g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 7g · Trans Fat: 1g · Cholesterol: 78mg · Sodium: 538mg · Potassium: 672mg · Fiber: 4g · Sugar: 7g · Vitamin A: 942IU · Vitamin C: 3mg · Calcium: 153mg · Iron: 2mg
Tried this recipe?Mention @bestvegetablerecipes or tag #bestvegetablerecipes!
Creamy Mushroom Pasta is a hearty weeknight favorite.
Creamy Mushroom Tetrazzini is a hearty pasta night favorite.

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