Be sure to try my Beefaroni and Lemon Chicken Pasta recipes next!
Creamy Mushroom Pasta
You won’t believe the restaurant quality flavors of this meal. The savory mushrooms, white wine reduction, perfect seasoning blend, and beef/chicken broth combination provide the most flavorful base for this sauce. It’s finished off with cream, Asiago, and Parmesan. Toss in some fettuccine pasta and garnish with parsley, and get ready for a gourmet dining experience. This was the first time I’ve made a mushroom recipe without a single complaint from my husband! He’s not a mushroom fan, but after he tasted my mushroom chicken recipe, he knew that it didn’t even matter, it would still be delicious. Don’t miss my PRO Tips below, they’re important!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Sautee mushrooms in butter for 3-4 minutes/side. Set aside and deglaze skillet with garlic and white wine. Bubble gently and reduce by half, about 4 minutes.
Add chicken and beef broth and seasonings. Stir in the heavy cream. Add 1/2 chicken bouillon cube. Bring to a boil, reduce to a simmer. Let it bubble gently and reduce while the fettuccine boils.
Reduce heat to low and stir in the Asiago and Parmesan cheese. Add the mushrooms back.
Add the cooked Fettuccine and stir to combine. Sauce will continue to thicken upon standing. Serve!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This doesn’t reheat back to it’s exact form after being frozen, but I still like freezing it for easy lunches. I often use the microwave, but adding thawed leftovers in a makeshift double boiler over the stove top is the best way to restore it to it’s original form.
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Better Than Bouillon– I use this for my recipes as it’s easy to measure out customized amounts of broth and takes up very little storage space in the fridge. One jar lasts a long time! This is the skillet that I used for this recipe. Box Cheese Grater– Always shred/grate your cheese from a block. Packaged cheese won’t melt well in cream sauces/soups and it doesn’t taste as fresh. Garlic Twister– Fresh garlic minced from a clove tastes much better than jarred garlic. This twister makes it easy to mince and it’s easy to clean and store.
