Creamy Mushroom Pasta Sauce
This Creamy Mushroom Pasta sauce is earthy, smooth, and full of flavor. It comes together in about 30 minutes, making it perfect for easy weeknight meals!
Love quick sauces? Try our 3-Ingredient Alfredo Sauce or Pumpkin Pasta Sauce.
This creamy mushroom sauce for pasta is great to use when you want something simple but packs flavor in every bite, similar to our mushroom stroganoff.
The mushrooms cook down for about 10 minutes until they are tender and infuse the sauce with all the earthy goodness. The flavor is enhanced with broth, soy sauce for that additional depth of flavor, half and half, and Parmesan to smooth out the sauce into a creamy texture.
Cook your favorite pasta and serve alongside a delicious protein for a well-rounded wholesome meal, such as Herb Roasted Chicken or Grilled Garlic Shrimp.
Why this Recipe is the Best
- Easy – This creamy mushroom pasta recipe comes together quickly and uses common ingredients.
- Family Favorite – The mushrooms won’t deter even picky eaters when they cook down and simmer in this beautiful, smooth sauce.
- One Pot! – It comes together by building flavors on top of each other in one pot.
- Great for Leftovers – Store leftovers in an air-tight container for up to 5 days. After the sauce has been refrigerated it will become thicker. Simply add a splash of broth, white wine, or even water to help loosen the sauce and then reheat in the microwave or stovetop.
Ingredients You Will Need
You likely have a handful of these ingredients in your pantry and refrigerator making this one of those throw-together dishes.
- unsalted butter
- shallot
- mushrooms
- garlic
- Italian seasoning
- all-purpose flour
- chicken broth
- half and half
- soy sauce
- Parmesan
- fresh parsley
- pasta
What kind of mushrooms to use?
This is a personal preference but I like to use baby Bella mushrooms or white mushrooms. They brown nicely and are budget-friendly.
Tips for Making the Sauce
- Add heat: Make this already delicious creamy mushroom pasta sauce a little hot with some chili flakes.
- Reserve Pasta Water: Before draining the water from the pasta, spoon a ladle into the sauce. It’ll add a little starchiness to the sauce making it smoother and the sauce will hold onto the pasta better. The pasta water will also help thicken the sauce and add flavor.
- Brighten up the Sauce: Before tossing the sauce with pasta, add juice of half a lemon for a brighter taste.
How to Make Creamy Mushroom Pasta Sauce
Heat a large skillet with butter. Saute shallots over medium heat until tender and translucent.
Add the mushrooms and cook down until tender and brown.
Sprinkle in flour and cook for about a minute. Pour in chicken broth and bring to a simmer.
Gradually whisk in cream, then stir in soy sauce and additional seasonings if needed. Simmer until thick.
Stir in Parmesan and parsley and toss with cooked pasta.
Side Suggestions
Pair this creamy mushroom sauce with a light side dish. Something simple and fresh would be a perfect compliant to this dish, such as:
- Roasted Garlic Green Beans
- Brussels Sprouts Caesar Salad
- Chopped Salad with Honey Cider Dressing
- Oven Roasted Broccoli
Love saucy pasta dishes? Try our Margherita Pasta, Spicy Tomato Cream Sauce, or Pasta with Tomato Cream Sauce.
Print
Creamy Mushroom Pasta Sauce
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Main
- Method: Simmer
- Cuisine: Italian
Description
This creamy mushroom pasta is earthy, smooth, and full of flavor. It comes together in about 30 minutes, making it perfect for easy weeknight meals!
Ingredients
- 5 Tbsp. unsalted butter
- 1 large shallot, chopped (about 1/2 cup)
- 16 oz. baby bella or white mushrooms, thinly sliced
- 4 cloves garlic, minced
- 1 tsp. Italian seasoning
- 2 Tbsp. all-purpose flour
- 1/2 cup chicken broth
- 2 cups half and half
- 2 tsp. soy sauce
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1–2 Tbsp. finely chopped fresh parsley
- 16 oz. dry fettuccine
Instructions
- In a large wide heavy skillet or saute pan, melt butter over medium heat. Add shallots and cook for about 2-3 minutes or until softened. Add mushrooms and cook until moisture evaporates and mushrooms turn tender, about 10-12 minutes, while stirring occasionally. Season mushrooms with salt and pepper after they release moisture.
- Stir in garlic and Italian seasoning. Cook until fragrant, about 30 seconds, stirring constantly. Sprinkle flour over the mushrooms and cook for about 1 minute while stirring constantly.
- Add chicken broth and bring to a simmer. Scrape the bottom of the pan to release any browned bits.
- Add half and half and soy sauce. Season with salt and pepper. Simmer until thickened, about 4-5 minutes.
- Stir in Parmesan cheese and parsley. Taste sauce for salt and pepper before tossing with pasta. To brighten up the sauce, I like to add juice of half a lemon. This is totally optional though.
- Cook pasta in salted water until al dente according to package directions. Just before draining, reserve some pasta water. Toss pasta with sauce. If needed, thin out with the reserve pasta water. Serve with more Parmesan cheese.
Notes
- Leftovers: Store leftovers in an airtight container for up to 5 days. Reheat with a little chicken broth, white wine, or water to loosen up the sauce.
Nutrition
- Serving Size:
- Calories: 355
- Sugar: 5.7 g
- Sodium: 245.3 mg
- Fat: 10.4 g
- Carbohydrates: 52.8 g
- Protein: 12.9 g
- Cholesterol: 25.9 mg
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Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
