This Creamy Mushroom Pasta recipe is the perfect gourmet-style meal that is easy to make right at home. It’s made with a white wine reduction sauce that’s perfectly seasoned and finished with an Asiago and Parmesan cream sauce with Fettuccine. 

Be sure to try my Beefaroni and Lemon Chicken Pasta recipes next!

A white plate topped with Creamy Mushroom Pasta with Fettuccine noodles and parsley.

Creamy Mushroom Pasta

You won’t believe the restaurant quality flavors of this meal. The savory mushrooms, white wine reduction, perfect seasoning blend, and beef/chicken broth combination provide the most flavorful base for this sauce.

It’s finished off with cream, Asiago, and Parmesan. Toss in some fettuccine pasta and garnish with parsley, and get ready for a gourmet dining experience.

This was the first time I’ve made a mushroom recipe without a single complaint from my husband! He’s not a mushroom fan, but after he tasted my mushroom chicken recipe, he knew that it didn’t even matter, it would still be delicious.

Don’t miss my PRO Tips below, they’re important!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Sautee mushrooms in butter for 3-4 minutes/side. Set aside and deglaze skillet with garlic and white wine. Bubble gently and reduce by half, about 4 minutes. 

Cooking mushrooms in a pan and deglazing with white wine and garlic.

Add chicken and beef broth and seasonings. Stir in the heavy cream. Add 1/2 chicken bouillon cube. Bring to a boil, reduce to a simmer. Let it bubble gently and reduce while the fettuccine boils.

Adding broth, seasonings, and cream to a skillet to make cream sauce.

Reduce heat to low and stir in the Asiago and Parmesan cheese. Add the mushrooms back.

A skillet with cheese and mushrooms being added to make a creamy mushroom sauce for pasta.

Add the cooked Fettuccine and stir to combine. Sauce will continue to thicken upon standing. Serve!

Adding Fettuccine to a skillet of creamy mushroom sauce and mixing to combine.

Pro Tips

  • Mushrooms: I used white button mushrooms that were already sliced/washed. Mushrooms can be hard to dry completely after rinsing at home and absorb water really easily, so I find this to be a really convenient time saver. They’ll also crisp up better in the pan if they’re completely dry. I use 8 oz. in this recipe, you can also use 12 oz. if preferred.
  • Cheese: Grate the cheese from a block, don’t buy packaged grated cheese as it won’t melt as well or taste as good. Asiago cheese pairs really well with mushrooms, but if you’re unable to get it, you can use all Parmesan, or a mix of Parmesan and Romano. Belgioioso is my brand of choice for all 3 varieties.
  • Chicken or beef broth + 1 Tbsp. butter can be used instead of wine if needed.
  • All chicken broth or all beef broth can be used in this recipe, I like a combination of both for depth of flavor. Vegetable broth can be used for a vegetarian option.
  • Different pastas can be used in this recipe, I like the way that the Fettucine clings on nicely to the sauce.
  • A little pasta water can be reserved in case you want to thin out your sauce at the end. (I don’t ever need to but it doesn’t hurt to save a little just in case.)
  • For a similar version of this recipe with veggies and protein, try my Mushroom Chicken Pasta recipe!
  • This recipe is in The Cozy Cookbook on page 139!

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • This doesn’t reheat back to it’s exact form after being frozen, but I still like freezing it for easy lunches. I often use the microwave, but adding thawed leftovers in a makeshift double boiler over the stove top is the best way to restore it to it’s original form.

A white plate with Fettuccine Noodles in a Creamy Mushroom Sauce.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

  • Better Than Bouillon– I use this for my recipes as it’s easy to measure out customized amounts of broth and takes up very little storage space in the fridge. One jar lasts a long time!
  • This is the skillet that I used for this recipe.
  • Box Cheese Grater– Always shred/grate your cheese from a block. Packaged cheese won’t melt well in cream sauces/soups and it doesn’t taste as fresh.
  • Garlic Twister– Fresh garlic minced from a clove tastes much better than jarred garlic. This twister makes it easy to mince and it’s easy to clean and store.

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Creamy mushroom pasta on a white plate topped with fresh parsley.

Creamy Mushroom Pasta

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
5 from 7 ratings
Servings: 4 people
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This Creamy Mushroom Pasta recipe is an easy, gourmet-style meal idea. It’s made with a white wine reduction sauce with garlic, simple seasonings, and an Asiago Parmesan cream sauce. Serve this with Fettuccine or your pasta of choice!

Ingredients

  • 8 oz. mushrooms, sliced/cleaned/dried
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • ½ cup dry white wine, pinot grigio or chardonnay
  • 3 cloves garlic, minced
  • ½ cup chicken broth
  • ½ cup beef broth
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme
  • ¼ teaspoon mustard powder
  • 1 cup heavy cream
  • ½ chicken bouillon cube
  • ½ cup Asiago cheese, finely grated from a block
  • ½ cup Parmesan cheese, finely grated from a block.
  • ½ pound Fettuccine

Instructions

Prep Work:

  • Combine chicken broth, beef broth, onion powder, mustard powder, and thyme. Set aside.
  • Grate the cheese from a block and set aside. Measure out remaining ingredients.

Instructions:

  • Melt butter in a deep 12-inch skillet over medium-high heat and add half of the mushrooms. Allow them to brown on each side for 3-4 minutes, undisturbed. Leaving space around them will allow them to crisp up more. Add a splash of olive oil during cooking if needed. Remove once golden brown and set aside on a plate. Repeat with remaining half. Turn heat off and allow pan to cool slightly.
  • Add the white wine and the garlic and set heat to medium. Use a silicone spatula to “clean” the bottom of the pot. Let it bubble gently until reduced by half, about 4 minutes.
  • Add the beef/chicken broth mixture, then slowly stir in the heavy cream. Add the chicken bouillon. Bring to a boil, then reduce to a simmer.
  • Let the sauce bubble gently while you boil the pasta to al dente (about 13 minutes, refer to package). Don’t overcook. Drain once cooked.
  • Reduce heat to low and stir in the Asiago and Parmesan cheese until combined, then add the mushrooms back.
  • Add the drained pasta. Use kitchen tongs and toss to coat in the sauce. The sauce will continue to thicken upon standing.
  • Garnish with fresh parsley and serve!

Notes

Pro Tips:
  • Mushrooms: I used white button mushrooms that were already sliced/washed. Mushrooms can be hard to dry completely after rinsing at home and absorb water really easily, so I find this to be a really convenient time saver. They’ll also crisp up better in the pan if they’re completely dry. I use 8 oz. in this recipe, you can also use 12 oz. if preferred.
  • Cheese: Grate the cheese from a block, don't buy packaged grated cheese as it won't melt as well or taste as good. Asiago cheese pairs really well with mushrooms, but if you're unable to get it, you can use all Parmesan, or a mix of Parmesan and Romano. Belgioioso is my brand of choice for all 3 varieties.
  • Chicken or beef broth + 1 Tbsp. butter can be used instead of wine if needed.
  • All chicken broth or all beef broth can be used in this recipe, I like a combination of both for depth of flavor. Vegetable broth can be used for a vegetarian option.
  • Different pastas can be used in this recipe, I like the way that the Fettucine clings on nicely to the sauce.
  • A little pasta water can be reserved in case you want to thin out your sauce at the end. (I don't ever need to but it doesn't hurt to save a little just in case.)
  • For a similar version of this recipe with veggies and protein, try my Mushroom Chicken Pasta recipe!
  • This recipe is in The Cozy Cookbook on page 139!
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • This doesn't reheat back to it's exact form after being frozen, but I still like freezing it for easy lunches. I often use the microwave, but adding thawed leftovers in a makeshift double boiler over the stop top is the best way to restore it to it's original form.

Nutrition

Calories: 648kcal, Carbohydrates: 47g, Protein: 21g, Fat: 41g, Saturated Fat: 23g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 161mg, Sodium: 709mg, Potassium: 462mg, Fiber: 3g, Sugar: 3g, Vitamin A: 1286IU, Vitamin C: 4mg, Calcium: 372mg, Iron: 2mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American, Italian
Author: Stephanie