Creamy Mushroom Pasta with White Wine
Creamy mushroom pasta is a rich, comforting dish made with tender pappardelle, golden mushrooms, garlic, white wine, and a silky Parmesan cream sauce. Ready in about 30 minutes, it’s an easy yet elegant dinner perfect for weeknights or entertaining.
Servings: 4 servings
Calories: 579.66kcal
Ingredients
- 12 ounces pappardelle pasta
- 2 tablespoons butter
- 1 large shallot finely chopped
- 12 ounces mushrooms sliced (cremini or baby bella work great)
- 3 cloves garlic minced
- Salt and black pepper to taste
- ½ cup dry white wine
- 1 sprig fresh thyme stem removed
- ¾ cup heavy cream
- Freshly grated Parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a boil and cook the pappardelle according to package instructions until al dente. Reserve ½ cup of the pasta water, then strain.12 ounces pappardelle pasta
- While the pasta cooks, melt butter in a large skillet over medium heat. Add the shallot and cook for 2–3 minutes, until softened.2 tablespoons butter, 1 large shallot
- Add the mushrooms and season with salt and pepper. Cook for 6–8 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.12 ounces mushrooms, Salt and black pepper
- Stir in the garlic and cook for 30 seconds, just until fragrant.3 cloves garlic
- Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Add the thyme and let the wine simmer for 2–3 minutes, until slightly reduced.½ cup dry white wine, 1 sprig fresh thyme
- Reduce the heat to low and stir in the heavy cream. Turn off the heat once warmed through.¾ cup heavy cream
- Add the pappardelle to the skillet and toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
- Serve warm, topped with freshly grated Parmesan cheese and extra black pepper.Freshly grated Parmesan cheese
Video
Notes
- Use a mix of mushrooms like cremini, shiitake, or oyster for deeper, more complex flavor.
- Stir in fresh spinach or arugula at the end and let it gently wilt into the warm sauce for added color and freshness.
- Substitute half and half for the heavy cream if you prefer a lighter sauce with slightly less richness.
Nutrition
Serving: 1serving | Calories: 579.66kcal | Carbohydrates: 67.23g | Protein: 16.32g | Fat: 25.87g | Saturated Fat: 14.91g | Polyunsaturated Fat: 2.19g | Monounsaturated Fat: 6.59g | Trans Fat: 0.28g | Cholesterol: 136.92mg | Sodium: 372.49mg | Potassium: 573.3mg | Fiber: 3.91g | Sugar: 5.4g | Vitamin A: 884.1IU | Vitamin C: 3.26mg | Calcium: 72.72mg | Iron: 2.28mg
