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+ servings
Creamy mushroom pasta on a white plate topped with fresh parsley.
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5 from 2 ratings

Creamy Mushroom Pasta

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!


  • 8 oz. mushrooms, sliced/cleaned/dried
  • 2 tablespoons salted 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 cup Asiago cheese, finely grated from a block
  • ½ cup Parmesan cheese, finely grated from a block.
  • ½ pound Fettuccine


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.


  • 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. 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!



  • 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 really 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, long/thick noodles are best for this kind of sauce.

  • A little pasta water can be reserved in case you want to thin out your sauce at the end. (I never need to but it doesn't hurt to save a little just in case.)

  • 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.


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