Creamy Mushroom Pasta

    (66)
    20 mins

    Pasta in a creamy mushroom and white wine sauce. This recipe tastes like it's from a restaurant! It is a quick and easy dish that my whole family loves.


    61 people made this

    Ingredients
    Serves: 6 

    • 375g of dry fettuccine or tagliatelle
    • salt and olive oil for pasta
    • 1 tablespoon of butter
    • 120g medium sized mushrooms, sliced
    • 1 clove garlic, crushed
    • 1 tablespoon dried Italian herbs
    • 1 tsp salt
    • 1/2 cup white wine
    • 1 cup chicken stock
    • 1/2 cup sour cream
    • 1 tablespoon cornflour
    • Parmesan Cheese to serve

    Directions
    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and olive oil. Cook for 8-9 minutes, or until tender. Drain.
    2. Meanwhile, melt butter in a frypan over low heat. Add the mushrooms, and cook until soft and dark. Stir in the garlic, Italian herbs, salt, white wine and chicken stock. 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 cornflour, and simmer for a minute to thicken. Stir in pasta, or spoon sauce over pasta in the individual bowls. Serve with grated Parmesan cheese.

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    Reviews and ratings
    Global ratings:
    (66)

    Reviews in English (52)

    by
    27

    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.  -  31 Mar 2008  (Review from Allrecipes US | Canada)

    by
    25

    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.  -  17 Jan 2008  (Review from Allrecipes US | Canada)

    by
    22

    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.  -  01 Nov 2007  (Review from Allrecipes US | Canada)

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