Creamy Mushroom Pasta

Ingredients

• 400 gpasta
• 480 ml (2 cups)whipping cream
• 240 ml (1 cup)chicken broth
• 3 tbspplain flour
• 1/2 smallonion
• 2garlic cloves, minced
• 150 g (1 cup)sliced mushrooms
• 1 tbspolive oil
• 2 tbspbutter
• 25 g (1/4 cup)Parmesan cheese
• 1 tspsalt
• 1/2 tsppaprika
• 1/4 tspblack pepper
• to tasteparsley, for garnish

Instructions

1. 1

   Boil the water

   Add water to a pot and bring it to the boil.

2. 2

   Cook the pasta

   Once the water is boiling, add the pasta and cook it according to the packet directions.

3. 3

   Soften the onion

   Heat the olive oil in a deep pan. Add the onion and sauté for 2 minutes, then add the garlic and sauté briefly.

4. 4

   Cook the mushrooms

   Add the butter and mushrooms to the pan and sauté over high heat for 1 minute.

5. 5

   Add the liquids

   Stir in the flour, then add the whipping cream and chicken broth.

6. 6

   Season the sauce

   Mix the sauce, then stir in the salt, pepper, paprika and Parmesan cheese.

7. 7

   Combine and garnish

   Add the cooked pasta and mix it with the sauce. Garnish with parsley.

8. 8

   Add optional heat

   If you like a spicy finish, add chilli flakes and some extra freshly grated Parmesan on top.

What is creamy mushroom pasta?

Creamy mushroom pasta is a simple pasta dish coated in a smooth, savoury sauce with mushrooms and cheese. It draws on familiar Italian-style combinations of pasta, Parmesan and sautéed ingredients, though this version uses cream and chicken broth for its sauce.

The recipe works by cooking the mushrooms with onion and garlic before thickening the cream and broth with flour. Parmesan adds a salty, savoury finish that clings to the pasta.

Nutrition and macros by portion

The nutrition label shows one serving as written: 880 calories, 21g protein, 82g carbs, 51g fat.

Most of the carbohydrates come from the pasta, while the cream, butter and olive oil account for much of the fat. Protein comes mainly from the pasta and Parmesan, with a smaller amount from the cream and broth. Pair a serving with salad or green vegetables to add freshness and balance the rich sauce.

Build flavour in the pan

Onion and garlic: soften the onion in olive oil first, then add the garlic so it has less time to brown. The recipe gives no exact sauté time for the garlic, so cook it briefly before adding the mushrooms.

Mushrooms: cook them over high heat for the stated minute, stirring so they meet the hot pan. This short step starts their browning and lets them contribute flavour to the sauce.

Get a smooth sauce

Flour first: stir it into the mushroom mixture before adding the cream and broth. Mix thoroughly as the liquids go in to help avoid lumps.

Seasoning: add the salt, pepper, paprika and Parmesan once the sauce ingredients are combined. Taste before serving, as Parmesan and chicken broth can both bring saltiness.

Cook pasta to suit the sauce

Pasta timing: follow the packet directions, since the recipe does not specify a particular shape or cooking time. Check the pasta near the end so it stays pleasantly firm rather than becoming soft.

Combining: add the cooked pasta to the pan and mix until coated. If the sauce has thickened more than you like, a small splash of pasta water can loosen it.

Make it a meal

The cream, butter and olive oil give the dish much of its fat, while pasta supplies most of its carbohydrates. Parmesan and the pasta contribute protein, with mushrooms adding savoury flavour.

Serve it with a green salad or steamed green vegetables for freshness and contrast. Add parsley just before serving for a bright herbal finish.

Recipe notes & tips

• Measure and prepare the sauce ingredients before starting, as the mushroom step moves quickly.
• Stir the flour into the mushrooms evenly before pouring in the cream and broth.
• Keep the garlic cooking brief so it does not burn.
• Taste the sauce before adding more salt.
• Add parsley at the end to keep its flavour fresh.
• For a spicy finish, add chilli flakes with the optional Parmesan topping.

Variations

• Use vegetable broth: swap it for the chicken broth for a meat-free version.
• Add chilli flakes: sprinkle them over the finished pasta for heat.
• Change the mushrooms: use a mixture of sliced mushroom varieties.
• Add extra Parmesan: grate more over each serving just before eating.
• Choose another pasta shape: use a shape that holds the creamy sauce well.

Common mistakes to avoid

• Lumpy sauce: stir the flour into the mushroom mixture before adding the liquids.
• Burnt garlic: add it after the onion has softened and sauté it only briefly.
• Overcooked pasta: follow the packet timing and check it before draining.
• Over-salted sauce: taste after adding Parmesan before seasoning further.
• Pale mushrooms: use high heat for the one-minute sauté and avoid stirring constantly.

How to store

Refrigerate leftovers in a sealed container and eat within 3 days. Reheat gently in a pan or microwave, stirring in a splash of water or broth if the sauce has thickened.

Frequently asked questions