Recipe by STEPH477
"Pasta is served up in a creamy white wine and mushroom sauce. This recipe tastes like it's from a restaurant! It is a quick and easy dish that my whole family loves. I also like to use different pastas with this dish."
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1 (12 ounce) package
dry fettuccine noodles
fresh mushrooms, sliced
grated Parmesan cheese for topping
My boyfriend and I tried this recipe one night and were surprised. He's not big on making sauces, but I insisted on trying it anyway. We used everything but the cornstarch and added instead at the end more Parmesan to thicken the sauce and turned the heat up high. This thickened it instantly. We also added spinach to the mushrooms for another healthy vegetable. We LOVED it! My boyfriend said it was better than the expensive Italian food we go out to.
This turned out well with a bit of tweaking. Four mushrooms for six servings?? And like a previous reviewer notes, you've got to mix cornstarch with water or you'll end up with a grainy consistency.
Very good. Added some cooked, cut-up chicken when liquid was cooking, mixed cornstarch with water first before adding. Instead of just using Italian seasoning I also added oregano, black pepper, parsley, and onion powder. Used penne instead of fettucine. Will probably make this again.
I followed a lot of the reviewers' recommendations, and it tasted great - like at an Italian restaurant. The tweaks to the original recipe: I used a whole package of mushrooms, white zinfadel (gives a sweeter taste), probably 1 tsp. of oregano, parsley, and onion powder. To thicken it, I used the cornstarch (mixed with cold water) and parmesan cheese, along with increasing the heat a little. I also added chunks of cooked chicken and served it over whole wheat angel hair. I forgot to add the salt, but that way, each family member can add it to taste. We will definitely have this again!
Only 4 mushrooms??? Using an entire package of fresh mushrooms is a must! I also add cooked chicken after I saute the mushrooms to make a complete meal. Adding the cooked pasta to the skillet mixture allows it to absorb all of the good flavors of the sauce. Delicious!
I thought this was very good. I added an entire 8 oz. carton of mushrooms and actually thought you could even add more. Instead of the dried Italian seasoning I used a cup of fresh thyme. Very tasty.
This recipe was a chance to use my home made chicken stock. I increased the serving size and stuck with the original directions, just adding some shredded chicken meat. What a wonderful, wonderful dinner!
The sauce didn't thicken like it should have so I ended up adding in more cornstarch than the recipe asked for. Also this recipe didn't make enough sauce, and I added a whole package of mushrooms in. I added more chicken stock and white wine to this recipe and it turned out pretty good. I just think the sauce should definitely be doubled for how much pasta there is.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Mushroom Pasta
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 96
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