Creamy Garlic Mushroom Pasta Recipe
Creamy Garlic Mushroom Pasta Recipe is a comforting pasta dinner that delivers rich creamy sauce, sautéed mushroom flavor, and 30-minute stovetop cooking for an easy weeknight meal. This creamy mushroom pasta recipe uses pappardelle tossed in a garlic-mushroom sauce made with broth, sour cream, cream cheese, and white wine for depth and balance.
Servings: 4
Calories: 526kcal
Equipment
- Large Pot
- Large skillet
- Wooden spoon
- Small bowl
Ingredients
- 8 ounces pappardelle or tagliatelle or egg noodles
- 1 pound mushrooms baby Bella, sliced
- 1 medium onion diced
- 3 cloves garlic minced
- ¼ cup dry white wine for deglazing
- 2 cups beef or vegetable broth
- ¾ cup sour cream
- ¼ cup cream cheese softened
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon soy sauce or Worcestershire sauce, if not vegetarian
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- salt and pepper to taste
- 1 tablespoon butter for coating pasta
- fresh parsley chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook pappardelle or tagliatelle according to package instructions. Drain and toss with butter to prevent sticking. Set aside.
- In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 3-4 minutes.
- Add garlic and mushrooms to the skillet. Sauté for 5-7 minutes, until the mushrooms release moisture and become golden brown.
- Pour in white wine, scraping up any browned bits from the bottom. Let it cook for 1-2 minutes until reduced.
- Sprinkle flour over the mixture, stirring well. Cook for 1 minute to remove the raw flour taste.
- Slowly pour in the broth while stirring to avoid lumps. Add soy sauce (or Worcestershire sauce), paprika, and dried thyme. Simmer for 5 minutes until slightly thickened.
- In a small bowl, temper the sour cream by mixing in a spoonful of the hot broth before adding it to the skillet. Stir in the cream cheese and tempered sour cream, mixing until smooth. Season with salt and pepper to taste.
- Add the buttered pasta to the skillet, tossing gently to coat in the creamy mushroom sauce. Garnish with fresh parsley and serve warm.
Notes
Cooking Notes:
Cook the mushrooms long enough for them to release moisture and begin browning so the sauce develops depth. Deglaze the pan with white wine to lift the flavorful bits from the bottom. Temper the sour cream before adding it so the sauce stays smooth. Tips for Best Results:
The sauce should be creamy and coat the pasta evenly without looking thick or pasty. Mushrooms should be tender and slightly browned with a savory aroma.
Cook the mushrooms long enough for them to release moisture and begin browning so the sauce develops depth. Deglaze the pan with white wine to lift the flavorful bits from the bottom. Temper the sour cream before adding it so the sauce stays smooth. Tips for Best Results:
- Stir the broth gradually after adding flour to prevent lumps.
- Keep the sauce at a gentle simmer instead of a rapid boil.
- Add pasta while it’s still warm so it absorbs the sauce evenly.
- Finish with fresh parsley for brightness and contrast.
The sauce should be creamy and coat the pasta evenly without looking thick or pasty. Mushrooms should be tender and slightly browned with a savory aroma.
Nutrition
Calories: 526kcal | Carbohydrates: 59g | Protein: 14g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 95mg | Sodium: 659mg | Potassium: 630mg | Fiber: 5g | Sugar: 8g | Vitamin A: 961IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 2mg
