Creamy Mushroom Pasta Sauce

Creamy mushroom pasta is a one pan pasta recipe with white wine cream sauce, chestnut mushrooms, fresh parsley, and Parmesan cheese! Try this vegetarian pasta recipe for lunch or dinner.

Course Main Dish

Cuisine American/Italian

Keyword Creamy mushroom pasta, Creamy mushroom pasta sauce, mushroom pasta

Prep Time 20

Cook Time 10

Total Time 30

Servings people

Calories 889kcal

Author Isabel Laessig

Ingredients

1 Tbsp. Butter (15 g)
1 Onion finely chopped (about 3.5 oz or 100 g)
1 clove Garlic finely chopped
2 tablespoon Plain flour
1.5 cups button mushrooms (or other type of mushrooms; about 300 g)
½ cup White wine
1.5 cups 2% milk
2 tablespoon Grated parmesan (or other choice of hard cheese; about 30 g)
8 oz Uncooked Spaghetti (or other pasta)
1 teaspoon Dijon mustard (optional)
1 tablespoon Creme Fraiche or Sour cream
Handful freshly chopped parsley

Instructions

In a large pan melt the butter and gently fry the garlic and onions until soft. Add the mushrooms and stir fry for another 2 minutes or until just starting to soften.
Sprinkle flour over the mushrooms and stir in well. Some flour may start to stick to the base of the pan at this point, but don't worry.
Next, add the wine and scrape up any bits of flour. As the wine reduces it will mix with the flour and start to thicken.
As the wine thickens start to add the milk a little at a time whilst continually stirring. The gradual additions of milk and continual stirring will prevent any lumps forming and will create a silky, smooth white sauce.
Once all the milk is added continue to stir and allow to simmer for a couple of minutes to ensure the flour is cooked out and the sauce is fully thickened.
Next add parmesan, dijon mustard, creme fraiche and seasoning to the sauce and stir in well.
Finally add cooked spaghetti to the pan and stir to coat in the sauce, then top with extra parmesan and fresh parsley and serve.

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