A velvety Parmesan-infused cream sauce coats ribbons of al dente pasta and a generous helping of golden, garlicky mushrooms. Ready in about 20 minutes, this dish turns pantry staples into an elegant yet comforting week-night main course.

Why You’ll Love This Recipe

Speed without compromise – from chopping board to table in roughly 30 minutes.
Restaurant gloss, home-kitchen ease – one pan and a pot of pasta water do the work.
Mushroom-forward flavour – nearly 300 g of mushrooms per two servings ensure every forkful delivers earthy depth.
Naturally flexible – swap the wine for more stock, the cream for half-and-half, or the fettuccine for any pasta you have.
Scales beautifully – double the quantities for a family supper or halve for a solo treat.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

160 g fettuccine or linguine
2 Tbsp unsalted butter
½ Tbsp olive oil
300 g cremini or button mushrooms, sliced 3 mm thick
2 garlic cloves, finely chopped
½ cup dry white wine (or extra broth)
½ cup low-sodium chicken or vegetable broth
¾ cup heavy (double) cream
⅓ cup finely grated Parmesan cheese, plus extra to serve
½ tsp fine salt
½ tsp freshly ground black pepper
Optional garnish: chopped flat-leaf parsley

directions

Cook the pasta
Bring a large pot of salted water to a boil. Add the pasta and cook 1 minute shy of the package time. Reserve 1 cup of starchy cooking water, then drain.
Brown the mushrooms
While the pasta cooks, melt the butter with the olive oil in a wide skillet over high heat. Add the mushrooms and cook 4–5 minutes, stirring occasionally, until deep golden. Season lightly with salt and pepper, then stir in the garlic for 30 seconds.
Deglaze
Pour in the wine, scraping up any browned bits. Simmer until most of the liquid evaporates and the pan no longer smells of alcohol (about 1 ½ minutes).
Build the sauce
Add the broth, cream, Parmesan, and remaining salt and pepper. Stir until the cheese melts; simmer 2 minutes to thicken slightly.
Marry pasta and sauce
Tip the drained pasta into the skillet. Toss 1–2 minutes over medium heat until the sauce clings. If it tightens too much, loosen with splashes of reserved pasta water.
Serve
Divide between warm plates, add extra Parmesan and parsley, and serve immediately.

Servings and timing

Yield	Prep Time	Cook Time	Total Time
2 generous mains (or 4 starters)	8 min	12 min	~20 min

Variations

Spinach & Bacon Upgrade – Sauté 4 strips of chopped bacon first, remove, then cook the mushrooms in 1 Tbsp bacon fat; stir in 2 handfuls of baby spinach just before tossing with the pasta.
Meat-free & Wine-free – Omit the wine and use all vegetable stock; add 1 tsp white miso for extra umami.
Lighter dairy – Substitute half-and-half for the cream and thicken with an extra tablespoon of Parmesan.
Gluten-free – Swap in your favourite gluten-free fettuccine; adjust cook times as needed.
Herb twist – Replace parsley with tarragon or chives for an aromatic lift.

storage/reheating

Refrigerate in an airtight container for up to 3 days.
Reheat gently in the microwave or over low heat on the hob with a splash of water or cream to loosen.
Freezing is not recommended; cream sauces tend to split after thawing.

FAQs

Can I use milk instead of heavy cream?

Milk alone will produce a thin sauce; if necessary, combine whole milk with 1 tsp corn-starch and increase the Parmesan slightly to restore body.

What mushrooms work best?

Cremini (brown) offer the best flavour, but plain white button mushrooms perform well and are budget-friendly.

Is the wine essential?

No. It adds subtle depth, yet equal broth plus 1 tsp lemon juice is an acceptable substitute.

How do I prevent soggy mushrooms?

Cook them in a single layer over high heat and avoid salting until they begin to brown; moisture evaporates quickly, encouraging caramelisation.

Can I make the sauce ahead?

Prepare the sauce through Step 4, cool, and refrigerate up to 24 hours. Re-heat, then proceed with Step 5.

What pasta shapes pair nicely?

Flat strands (fettuccine, tagliatelle) cling to creamy sauces, but short shapes like rigatoni capture bits of mushroom in their tubes.

How can I add protein?

Fold in sliced roasted chicken, seared shrimp, or the reserved crisp bacon mentioned under Variations.

Is this recipe vegetarian?

It is if you use vegetable broth and vegetarian-friendly Parmesan (many conventional brands contain animal rennet).

How do I keep the sauce from separating when reheated?

Reheat slowly and stir in a tablespoon of water or cream to re-emulsify.

Could I incorporate truffle flavour?

A few drops of white truffle oil or a pinch of truffle salt stirred in at the end provide an indulgent variation without overpowering the dish.

Conclusion

Creamy Mushroom Parmesan Pasta delivers sophisticated flavour with week-night convenience. Master the simple technique once, and you will have a versatile template: swap vegetables, adjust dairy, or enrich with protein as your pantry allows. From an impromptu supper for two to an elegant entrée for guests, this silky, mushroom-studded pasta never disappoints.