There’s something magical about a plate of creamy mushroom fettuccine. Silky noodles wrapped in a rich, Parmesan-loaded sauce, paired with pan-seared, garlic-buttery mushrooms—it’s cozy comfort food at its best.
This quick dinner is perfect for date nights, family dinners, or anytime you want something that feels fancy but is easy to make at home.
Why This Mushroom Fettuccine Is Special
As someone who loves from-scratch cooking, I’m excited to share this indulgent yet simple recipe.
While I usually lean toward healthy, everyday meals, this creamy mushroom fettuccine is a well-deserved treat.
It’s made entirely from scratch with ingredients you probably already have—no jarred sauces here!
Making something this delicious at home feels like a little win.
If you'll love this recipe I have the perfect candidate for your next 30-minute meal: Mushroom Stroganoff!
Check out more about The Yummy Bowl on how I can help you to make dinners easier.
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Ingredients
- Fettuccine pasta - Use fettuccine, spaghetti or linguine for maximum sauce coverage.
- Mushrooms - Cremini or baby Bella mushrooms are flavorful, but mix in shiitake or chanterelles for extra depth.
- Butter & olive oil - A combo prevents burning while adding richness.
- Garlic: Fresh garlic is essential for that deep, savory flavor.
- White wine - Deglazes the pan and adds complexity. Substitute with veggie broth if needed.
- Heavy cream - Creates the luxurious sauce.
- Parmesan cheese - Freshly grated for maximum flavor. It will melt better too!
- Salt & pepper - Season as you go for the best taste.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Mushroom Fettuccine
- Sauté the mushrooms: In a large skillet, melt some butter over medium heat and toss in the mushrooms. Let them cook for 10-15 minutes until they’re soft and beautifully browned.
- Stir in the garlic and cook for about 30 seconds until fragrant.
- Deglaze with wine: Pour in the white wine and use a wooden spoon to scrape up all those tasty browned bits from the skillet. Let it simmer for 1-2 minutes until the wine reduces by half.
- Make the sauce: Stir in the cream, Parmesan cheese, and a bit more butter. Keep the heat low and let everything melt together into a smooth, creamy sauce.
- Cook the pasta: While the sauce simmers, cook the pasta in a large pot of salted water following the package instructions. Drain the pasta, saving some of that starchy pasta water, and return the fettuccine to the pot.
- Combine and serve: Add the cooked fettuccine to the skillet with the mushroom sauce. Use tongs to toss everything together until coated. If the sauce feels too thick, stir in some reserved pasta water until it’s just right. Season with salt, pepper, and a sprinkle of fresh parsley. Dig in and enjoy!
Pro tip - Don’t overcrowd the pan when cooking mushrooms!
They need space (and time) to caramelize, which brings out their savory, umami-rich flavor. This the FLAVOR!
Tips for the Best Mushroom Fettuccine
- Balance the meal. Serve with a light side salad or garlic bread for the ultimate Italian-inspired dinner.
- Use fresh ingredients. Fresh mushrooms, garlic, and Parmesan make all the difference.
- Cook mushrooms in batches (if needed). This prevents steaming and ensures a golden-brown finish.
- Save pasta water. Reserve a cup of pasta water to adjust the sauce consistency.
Recipe Variations
Add protein: Grilled chicken, shrimp, or crispy pancetta work well.
Make it earthier: Add dried porcini mushrooms soaked in warm water for an extra-rich mushroom flavor.
Spice it up: Sprinkle in red pepper flakes for a hint of heat.
Herb boost: Stir in fresh thyme or parsley at the end for a fresh finish. Fresh and delicious!
Freezing And Storing Instructions
- To Store. Store in an airtight container for up to 3 days.
- To Freeze. While cream-based sauces don’t freeze well, you can freeze just the mushroom mixture. When ready to eat, make the pasta fresh.
- To Reheat. Warm the pasta gently in a skillet over low heat. Add a splash of cream or milk to restore creaminess.
Creamy Pasta Recipes and More!
- Chipotle Chicken Pasta
- Chicken and Mushroom Pasta
- Mushroom Spinach Gnocchi
- Garlic Mushroom Chicken Thighs
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Recipe Card
Mushroom Fettuccine
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INGREDIENTS
- ½ cup butter, unsalted
- 2 teaspoon garlic, minced
- 16 oz mushrooms, cremini, cleaned and sliced
- 1 pound fettuccine pasta
- 1 cup heavy cream
- ½ cup parmesan cheese, grated
- 1 cup pasta water
- 1 teaspoon salt
- black pepper to taste
- ½ cup white wine
- parsley for garnish
INSTRUCTIONS
- Sauté the mushrooms: In a large skillet, melt some butter over medium heat and toss in the mushrooms. Let them cook for 10-15 minutes until they’re soft and beautifully browned. Stir in the garlic and cook for about 30 seconds until fragrant.½ cup butter, 16 oz mushrooms, 2 teaspoon garlic
- Deglaze with wine: Pour in the white wine and use a wooden spoon to scrape up all those tasty browned bits from the skillet. Let it simmer for 1-2 minutes until the wine reduces by half.½ cup white wine
- Make the sauce: Stir in the cream, Parmesan cheese, and a bit more butter. Keep the heat low and let everything melt together into a smooth, creamy sauce.1 cup heavy cream, ½ cup parmesan cheese, ½ cup butter
- Cook the pasta: While the sauce simmers, cook the fettuccine in a large pot of salted water following the package instructions. Drain the pasta, saving some of that starchy pasta water, and return the fettuccine to the pot.1 pound fettuccine pasta
- Combine and serve: Add the cooked fettuccine to the skillet with the mushroom sauce. Use tongs to toss everything together until coated. If the sauce feels too thick, stir in some reserved pasta water until it’s just right. Season with salt, pepper, and a sprinkle of fresh parsley. Dig in and enjoy!1 cup pasta water, 1 teaspoon salt, parsley for garnish, black pepper to taste
NOTES
- To Store. Store in an airtight container for up to 3 days.
- To Freeze. While cream-based sauces don’t freeze well, you can freeze just the mushroom mixture. When ready to eat, make the pasta fresh.
- To Reheat. Warm the pasta gently in a skillet over low heat. Add a splash of cream or milk to restore creaminess.
- This dinner serves about 5-7 people.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Mushroom Fettuccine: FAQs
YES, you can substitute fettuccine with other pasta types like linguine, spaghetti, or penne if preferred.
YES, you can use dairy-free butter and plant-based cream to make the dish dairy-free. Vegan parmesan can also be used instead of regular parmesan. Dried yeast flakes are perfect for sprinkling on top!
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or water to loosen the sauce.
Absolutely! Grilled chicken, shrimp, or even crispy tofu can be added to this dish for extra protein.
Julia
delicious and easy mushroom dinner!