Can I use milk instead of half and half?

You can , but the sauce will be thinner and less rich. If you only have milk, simmer a little longer and consider adding an extra spoonful of Parmesan to help it feel creamy.

What mushrooms work best for Mushroom Cream Sauce Pasta?

Baby bella (cremini) gives deeper flavor, but white mushrooms work perfectly too. Use what’s affordable and available.

Why is there soy sauce in the sauce?

It adds a savory boost (umami) without making it taste like soy sauce. Think of it as the “secret supporting actor” that makes everything better.

How do I store leftovers?

Store in an airtight container in the fridge for 3–4 days . Reheat gently on the stove or microwave with a splash of milk or broth to loosen the sauce.

Cream sauces can separate after freezing. It’s not dangerous, but the texture can get a bit grainy. If you do freeze it, reheat slowly and whisk well—sometimes it comes back together.

Mushroom Cream Sauce Pasta: Cozy, Irresistible 30-Minute Win

Description

Creamy, cozy Mushroom Cream Sauce Pasta made with sautéed mushrooms, garlic, Parmesan, and silky half-and-half—an easy weeknight fettuccine dinner that feels restaurant-level.

Ingredients

Scale

5 Tbsp unsalted butter
1 large shallot, chopped (about ½ cup)
16 oz baby bella or white mushrooms, thinly sliced
Salt and black pepper, to taste
4 cloves garlic, minced
1 tsp Italian seasoning
2 Tbsp all-purpose flour
½ cup chicken broth
2 cups half and half
2 tsp soy sauce
½ cup freshly grated Parmesan cheese, plus more for serving
1–2 Tbsp finely chopped fresh parsley
16 oz dry fettuccine
Optional: juice of ½ lemon (to brighten the sauce)

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Instructions

Melt butter in a large wide skillet over medium heat. Add shallots and cook 2–3 minutes, until softened.
Add mushrooms and cook 10–12 minutes, stirring occasionally, until their moisture evaporates and they’re tender. Season with salt and pepper after they release moisture.
Stir in garlic and Italian seasoning; cook 30 seconds, stirring constantly.
Sprinkle flour over mushrooms and cook 1 minute, stirring constantly.
Add chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
Stir in half and half and soy sauce. Season with salt and pepper. Simmer 4–5 minutes, until thickened.
Stir in Parmesan and parsley. Taste and adjust seasoning. (Optional: stir in lemon juice.)
Meanwhile, cook fettuccine in salted water until al dente. Reserve ½ cup pasta water, then drain.
Toss pasta with sauce. Thin with reserved pasta water as needed. Serve with extra Parmesan.

Notes

Don’t rush the mushrooms: letting them cook until moisture evaporates = deeper flavor.

Pasta water is your best friend: add a splash to loosen sauce and help it cling to noodles.

Lemon juice is optional but makes the sauce taste brighter and less heavy.

Storage: Refrigerate leftovers in an airtight container up to 3–4 days. Reheat gently with a splash of milk or broth.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 620 kcal
Sugar: 5 g
Sodium: 640 mg
Fat: 32 g
Saturated Fat: 19 g
Unsaturated Fat: 11 g
Trans Fat: 0.5 g
Carbohydrates: 58 g
Fiber: 3 g
Protein: 19 g
Cholesterol: 95 mg