Creamy Mushroom Pasta Recipe -
Creamy Mushroom Pasta Recipe
  • READY IN 25 mins

Creamy Mushroom Pasta

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    5 mins
  • COOK

    20 mins

    25 mins


  1. Bring a large pot of lightly salted water to a boil. Add pasta and olive oil. Cook for 7 minutes, or until tender. Drain.
  2. Meanwhile, melt butter in a skillet over low heat. Add the mushrooms, and cook until soft and dark. Stir in the garlic, Italian seasoning, salt, white wine, and chicken broth. Increase the heat to medium, and cook stirring constantly for about 5 minutes.
  3. Reduce heat to low, and stir in the sour cream until smooth. Stir in cornstarch, and simmer for a minute to thicken. Stir in pasta, or spoon sauce over pasta. Serve, and top with grated Parmesan cheese.
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Reviews More Reviews

Most Helpful Positive Review
Mar 31, 2008

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.

Most Helpful Critical Review
Nov 01, 2007

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.


54 Ratings

Jan 17, 2008

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.

Apr 27, 2008

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!

Feb 28, 2012

Sautee'd 3 X mushrooms with fresh garlic and minced shallot, added the wine with veggie broth (I'm vegetarian) and two buck Chuck. Added some dried sage for a gravy type taste and it was a big hit over farfalle pasta. Thank You

Apr 24, 2010

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!

Aug 19, 2007

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.

Mar 17, 2011

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!


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  • Calories
  • 326 kcal
  • 16%
  • Carbohydrates
  • 45.5 g
  • 15%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 10.7 g
  • 16%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 10.1 g
  • 20%
  • Sodium
  • 582 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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