Creamy Mushroom Pasta

Creamy Mushroom Pasta

Recipe by JancCourse: Main CourseCuisine: ItalianDifficulty: Easy


Prep time


Cooking time




  • 8 ounces uncooked pasta (I like fettuccine or linguine)

  • 1 tablespoon butter

  • 1/2 tablespoon olive oil

  • 7 ounces mushrooms (I used cremini mushrooms) sliced thin

  • 2 cloves garlic minced

  • 1/3 cup dry white wine

  • 2 dashes Italian seasoning

  • 1 teaspoon lemon juice

  • 1 teaspoon flour

  • 1/2 teaspoon Dijon mustard

  • 1 cup heavy/whipping cream

  • Salt & pepper to taste

  • Fresh parsley chopped, to taste

  • Freshly grated parmesan cheese to taste (optional)


  • Boil a large, salted pot of water for the pasta and cook it al dente according to package directions.
  • Meanwhile, add the butter and oil to a skillet over medium-high heat.
  • Add the mushrooms and garlic to the pan and sauté for about 5 minutes, stirring often, until the mushrooms release most of their water and it’s cooked off.
  • Take the mushrooms out of the pan and set aside.
  • Add the wine, Italian seasoning, lemon juice, flour, and Dijon mustard to the pan. Stir until it becomes a smooth paste.
  • Stir in the cream and let it simmer for a couple of minutes.
  • Add the mushrooms back into the pan. Reduce the heat and cook for a few more minutes until the sauce has thickened up a bit. Season sauce with salt & pepper as needed.
  • Drain the pasta and toss it with the sauce along with the parsley and parmesan if using.
You might also like

Leave A Reply

Your email address will not be published.