You’ll melt over this broth-infused fettuccine in a creamy mushroom-Parmesan sauce!
For almost 10 years, I’ve been lucky enough to live in the beautiful state of Colorado, which is full of mountain forests, among other things. In the summer months, I like to take the odd weekday afternoon off from obligations and drive up a few thousand feet in elevation to the top of the nearby Grand Mesa. It’s apparently the largest flat-top mountain in the world, which I learned long after I became a regular up there. It also happens to be my favorite mushroom foraging area in the state.
I wander around those high-altitude old-growth forests looking for porcini, morel, hawks-wing, chanterelle, and matsutake mushrooms. On my best mushroom trips, I bag more than one type; on the worst trips, all I leave with is the lovely experience of having wandered around a forest all day. For as much as I love bagging pounds of wild mushrooms, there is no bad trip to a forest, and I’ve learned to leave a little time at the end of a mushroom hunt to run to the grocery store for the easiest mushroom bounty: baby bellas.
This mushroom pasta recipe is one of my favorite ways to prepare mushrooms, whether they’re store-bought or found in the wild. The simple ingredients and classic flavors are mild enough to let the mushroom essence shine, while still complementing the mushrooms’ umami flavors perfectly. And one thing about this recipe that you might want to drag into other pasta recipes is the technique of cooking the pasta with the other elements, rather than boiling it separately in water. This move makes the pasta every bit as tasty as the mushrooms and the vegetable broth. Whether or not you enjoy mushroom foraging, you’ll want to make this dish again and again!
Is This Mushroom Pasta Healthy?
This mushroom pasta is simple, tasty, and generally healthy. Mushrooms are rich in vitamin D, potassium, fiber, selenium, and other nutrients, but they’re naturally low in calories and fat. The other main ingredients in this recipe are pasta, butter, and heavy cream, which aren’t quite as healthy as mushrooms, to say the least. The pasta adds carbs, and the heavy cream and butter add saturated fat. If you’d like a lighter mushroom pasta, there are a few things you could try. Swapping regular fettuccine out for legume-based pasta will increase the amount of protein and fiber in the dish, and using soy cream, vegan butter, and vegan cheese will make the dish plant-based.
Additions For A Heartier Mushroom Pasta
Pasta is a versatile meal, so don’t be shy about adding different flavors to this recipe. Mushrooms, garlic, Parmesan, and pasta in a cream sauce will go with tons of other ingredients! Here are a few things I love adding to this dish.
- Grilled chicken: If you don’t need this meal to be vegetarian, adding some grilled chicken breast contributes both flavor and protein to the plate!
- Grape or cherry tomatoes: Don’t worry, we’re not adding tomato sauce to the already-creamy texture. A handful of small tomatoes added to the pan with the mushrooms will add a pleasant acidity to this dish.
- Crushed red pepper: I love a touch of heat, even in a creamy pasta dish.
- A handful of baby spinach: A little green stuff can never hurt a plate of pasta! Add some spinach to the pan near the end of the cook.
- Romano cheese: Sure, Parmesan is delicious, but if you’ve never had a chance to use Romano cheese, this is a great opportunity to do so. Romano is Parmesan’s saltier, tangier cousin!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat them in a pan on the stove; add a little more cream if the sauce needs a bit more liquid.
Serving Suggestions
Nothing goes better with pasta than garlic bread, so serve up your mushroom pasta with some Garlic Toast. It’s never a bad idea to serve a fresh salad on the side, either. For instance, this Spring Salad is lovely with pasta, and this Cucumber And Tomato Salad (With Onions) would work just as well. You can also consider serving up some cooked veggie sides, too, such as Air Fryer Asparagus or Roasted Delicata Squash. Either would also go great in the pasta!
Ingredients
- 4 cloves garlic
- 8 ounces baby bella mushrooms
- 2 tablespoons unsalted butter
- ⅛ teaspoon salt
- ⅛ teaspoon fresh ground black pepper
- 8 ounces fettuccine
- 2½ cups vegetable broth
- ⅓ cup heavy cream
- ¼ cup grated Parmesan cheese
Instructions
- Mince the garlic and slice the mushrooms.
- In a deep skillet, melt butter over medium heat. Add garlic and sauté for 1 minute. Add mushrooms, salt, and pepper, and sauté until mushrooms are softened and their moisture has evaporated.
- Place fettuccine and vegetable broth in the skillet, stirring to combine. Cover with a lid and bring to a boil over medium-high heat, then reduce to medium-low and simmer.
- Simmer the pasta, covered, for about 10 minutes, stirring occasionally, until tender and saucy.
- Stir in heavy cream, and remove the pan from heat. Add Parmesan, and stir until cheese is melted and pasta is well coated. Season with additional salt and pepper to taste. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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