Creamy Mushroom Pasta

Creamy Portabella Mushroom Pasta

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Why you’ll love it

What you’ll need

• Pasta – use what you’ve got, but I like a longer shape like fettuccine or linguine

• Butter and olive oil – for sautéing

• Cremini mushrooms – they’re sometimes labeled as baby bellas

• Garlic – for more savory flavor

• White wine – use a dry white wine like sauvignon blanc or pinot grigio that you enjoy the taste of. Don’t use cooking wine!

• Italian seasoning – my favorite blend of dried herbs. It comes all in one jar.

• Lemon juice and Dijon mustard – for a burst of extra flavor to enhance the sauce

• Flour – to thicken it

• Heavy cream – it makes the sauce luxurious

How to make it

Recipe

Here’s a polished, food-blog-style version of your Creamy Portabella Mushroom Pasta recipe with an engaging intro, a clean layout, and added Tips and Customize sections:

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Creamy Portabella Mushroom Pasta

A Cozy, Restaurant-Worthy Meal You Can Make at Home

There’s something magical about a bowl of pasta coated in a creamy mushroom sauce — rich, comforting, and packed with deep umami flavor. This dish is all about balance: the earthiness of the portabella (or cremini) mushrooms, the richness of the cream, the brightness from a splash of lemon juice and Dijon, and the satisfying bite of al dente pasta. It tastes like something you’d order in a fancy little Italian bistro, but it comes together easily in your own kitchen.

Whether you’re cooking for a cozy weeknight dinner or impressing guests, this creamy mushroom pasta is versatile and crowd-pleasing. You don’t need a long list of ingredients, just a few pantry and fridge staples. Plus, it’s easy to make vegetarian and can be customized with extras like spinach, parmesan, or grilled chicken if you’re feeling fancy. If you’re a fan of fast comfort food with elevated flavors, this one is going to earn a permanent spot in your rotation.

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Why You’ll Love It

• It’s creamy, savory, and deeply satisfying

• Comes together in under 30 minutes

• Perfect for vegetarians (or easily adaptable for meat lovers)

• Feels fancy without the fuss

• Uses simple, everyday ingredients

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What You’ll Need

• Pasta – Use what you have, but long shapes like fettuccine, tagliatelle, or linguine work best

• Butter & Olive Oil – For rich flavor and perfect sautéing

• Cremini Mushrooms – Also known as baby bellas, meaty and flavorful

• Garlic – Adds savory depth

• White Wine – Dry varieties like Sauvignon Blanc or Pinot Grigio (drinkable quality!)

• Italian Seasoning – A blend of dried herbs for easy flavor

• Lemon Juice & Dijon Mustard – Adds a pop of brightness to balance the richness

• Flour – Helps thicken the sauce

• Heavy Cream – Creates that lush, silky texture

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How to Make It: Step-by-Step Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook your pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain and set aside.

2. Sauté the mushrooms: In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Add the sliced mushrooms and a pinch of salt. Cook for 7–10 minutes until mushrooms are browned and their moisture has cooked off.

3. Add garlic & seasoning: Reduce heat to medium. Add minced garlic and Italian seasoning. Cook for 1–2 minutes until fragrant.

4. Deglaze with wine: Pour in the white wine, scraping up any brown bits from the bottom. Simmer for 2–3 minutes until the alcohol cooks off and it slightly reduces.

5. Build the sauce: Add 1 tablespoon flour and stir well to coat the mushrooms. Cook for 1 minute, then slowly pour in the heavy cream while stirring. Add Dijon mustard and lemon juice. Let the sauce simmer gently until it thickens slightly (about 3–5 minutes).

6. Combine pasta and sauce: Add the cooked pasta to the skillet. Toss everything together, adding reserved pasta water a little at a time if needed to loosen the sauce.

7. Taste & serve: Season with salt and pepper to taste. Garnish with fresh parsley, grated parmesan, or a drizzle of truffle oil if desired.

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Tips for Success

• Don’t crowd the mushrooms: Sauté in batches if needed to get a nice golden sear.

• Use drinkable wine: The flavor comes through in the sauce — if you wouldn’t drink it, don’t cook with it.

• Reserve pasta water: It helps emulsify the sauce and gives it the perfect consistency.

• Stir the sauce gently to avoid breaking it, especially once the cream is added.

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Customize It

• Make it vegan: Use plant-based butter, non-dairy cream (like cashew or oat), and skip the cheese.

• Add protein: Stir in grilled chicken, seared shrimp, or even crispy pancetta for extra heartiness.

• Throw in greens: Add fresh spinach or kale at the end and stir until wilted.

• Top it off: Try finishing with parmesan, red pepper flakes, or a squeeze of lemon juice for brightness.

• Use different mushrooms: Portabella, shiitake, or oyster mushrooms all work beautifully.

Ingredients

• 8 oz pasta (fettuccine, linguine, or your favorite)

• 1 tbsp olive oil

• 1 tbsp butter

• 12 oz cremini (baby bella) mushrooms, sliced

• 3 cloves garlic, minced

• 1 tsp Italian seasoning

• ½ cup dry white wine (like Sauvignon Blanc or Pinot Grigio)

• 1 tbsp all-purpose flour

• 1 cup heavy cream

• 1 tsp Dijon mustard

• 1 tbsp lemon juice

• Salt and pepper, to taste

• ½ cup reserved pasta water

• Optional garnishes: fresh parsley, grated parmesan, truffle oil

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Let me know if you want a printable version, a short-form caption for social media, or pairing suggestions (like wine or bread)!