Creamy Mushroom Pasta

Creamy Mushroom Pasta

42
STEPH477 0

"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

25 m servings 326 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 45.5g
  • 15%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 582 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

42
  1. 54 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 consiste...

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...

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,...

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 consiste...

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 (...

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 ...

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 ...

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 t...

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, wonderf...

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 mushroom...