Creamy Mushroom Pasta

Creamy Mushroom Pasta


  • 160g fettuccine or linguine
  • 2 tbsp (30g) unsalted butter
  • 1/2 tbsp olive oil
  • 300G Swiss Brown Button Mushrooms , sliced
  • 2 garlic cloves , finely chopped
  • 1/2 cup (125 ml) white wine , dry
  • 1/2 cup (125ml) chicken broth/stock , low sodium (or veg)
  • 3/4 cup (185ml) thickened cream
  • 1/3 cup (30g) parmesan , finely grated
  • 1/2 tsp salt and pepper
  • Extra parmesan , for serving
  • Parsley , roughly chopped


Step 1

Cook pasta in salted water for 1 minute less than time per packet (start this mid mushroom cook). Just before draining, scoop out 1 cup cooking water, then drain.

Step 2

Melt butter and heat oil in a large skillet over high heat.

Step 3

Add mushrooms and cook, stirring regularly. When they start to sweat, add a pinch of salt and pepper.

Step 4

When pretty golden (about 4 – 5 minutes), add garlic and cook until garlic is golden and mushroom is golden.

Step 5

Stand back and add wine (it will be steamy!!), stir, scraping the bottom of the skillet. Simmer rapidly until wine is mostly evaporated and winey smell is gone.

Step 6

Add broth, cream, parmesan, salt and pepper. Stir to dissolve parmesan and simmer for 2 minutes, stirring regularly.

Step 7

Transfer pasta into sauce, toss for 1 – 2 minutes until sauce thickens and coats pasta. If sauce gets too thick (rather than slick, see video), add a splash of reserved pasta cooking water.

Step 8

Garnish with parsley and serve immediately with extra parmesan!

Did you know?

Swiss Brown Button Mushrooms have less moisture content, so they hold their shape well when cooked.