Creamy Mushroom Pasta

57 Ratings
  • 4 Rating Star 24
  • 5 Rating Star 19
  • 3 Rating Star 11
  • 2 Rating Star 3
Read Reviews

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.

By STEPH477
+ 3
+ 2
prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
6
Max Servings:
6
Nutrition Info
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Ingredients

Directions

  • Bring a large pot of lightly salted water to a boil. Add pasta and olive oil. Cook for 7 minutes, or until tender. Drain.

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  • 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.

  • 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.

Nutrition Facts

Per Serving:
326.26 calories; 10.11 g protein; 45.47 g carbohydrates; 2.42 g dietary-fiber; 2.49 g sugars; 10.67 g fat; 4.94 g saturated-fat; 16.58 mg cholesterol; 250.01 IU vitamin-a-iu; 4.4 mg niacin-equivalents; 0.12 mg vitamin-b6; 1.25 mg vitamin-c; 119.16 mcg folate; 89.48 mg calcium; 2.17 mg iron; 35.64 mg magnesium; 210.99 mg potassium; 581.68 mg sodium; 0.02 mg thiamin; 96.06 calories-from-fat; 54 percent-of-calories-from-carbs; 28 percent-of-calories-from-fat; 12 percent-of-calories-from-protein; 13 percent-of-calories-from-sat-fat

Reviews (45)

Read All Reviews

Most helpful positive review

SH0NI
02/28/2012
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
Helpful
(10)

Most helpful critical review

Anonymous
07/28/2006
the taste was bland I added many more mushrooms and there was still just barely enough. The cornstarch works best if you mix it with a bit of water in a cup and THEN add it to the skillet. Otherwise it just forms into lumps. In my opinion the recipe as it stands requires too many adjustments to make it worth the effort.
Helpful
(6)
57 Ratings
  • 4 Rating Star 24
  • 5 Rating Star 19
  • 3 Rating Star 11
  • 2 Rating Star 3
Tiarra
03/31/2008
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.
Helpful
(28)
Anonymous
01/17/2008
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.
Helpful
(25)
Caroline C
11/01/2007
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.
Helpful
(23)
trask02
04/27/2008
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!
Helpful
(15)
SH0NI
02/28/2012
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
Helpful
(10)
gapch1026
04/24/2010
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!
Helpful
(9)
Jill
08/19/2007
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.
Helpful
(8)
chefster
03/17/2011
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!
Helpful
(6)
Cierra
07/22/2010
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.
Helpful
(6)
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