Mushroom pasta

Mushroom pasta: Creamy and tasty. Photo credit: Carla Zinkfontein.

Mushroom pasta – Creamy indulgence for the family

Have your family and guests swooning at your dinner table with each bite they take of this creamy mushroom pasta.

Mushroom pasta

Mushroom pasta: Creamy and tasty. Photo credit: Carla Zinkfontein.

Few dishes are loaded with so much comfort as this mushroom pasta. It is creamy, indulgent and lip-smackingly delicious. This pasta dish is loaded with appetising flavours and a balance of spices and seasoning that make it perfect as a quick and easy mid-week meal.

This recipe does not contain any meat but the mushrooms provide all the meatiness you need in this dish. Combined with a pungent chicken broth or stock and you have seriously tasty mushroom pasta. If you opt for a veggie option, you can substitute the chicken stock with vegetable stock.

The addition of cream and white wine provides another flavour punch to this dish. Before you know it, your whole kitchen and home will be engulfed with the most appetising aroma. Don’t be surprised if your family starts hanging around the kitchen asking when it is dinner time. Let us know in the comments section of this recipe if you have tried out this tasty dish.

Mushroom pasta recipe

5 from 1 vote
Recipe by Carla Zinkfontein Course: MainCuisine: GlobalDifficulty: Easy
Prep time


Cooking time


Total time




  • 160 g fettuccine or linguine

  • 2 tablespoons unsalted butter

  • ½ tablespoon olive oil

  • 300 g mushrooms, sliced ⅓ cm / thick (white, cremini/swiss brown)

  • 2 cloves garlic, finely chopped

  • ½ cup white wine , dry (or rose, sub more broth)

  • ½ cup chicken broth/stock , low sodium (or veg)

  • ¾ cup cream , heavy / thickened

  • cup parmesan , finely grated

  • ½ teaspoon salt and pepper, each

  • extra parmesan, for serving

  • parsley, roughly chopped for serving (optional)


  • Cook the pasta in salted water for 1 minute less than time per packet (start this mid mushroom cook). Just before draining, scoop out 1 cup cooking water, then drain.
  • Melt the butter and heat oil in a large skillet over high heat.
  • Add mushrooms and cook, stirring regularly. When they start to sweat, add a pinch of salt and pepper.
    When pretty golden (about 4 – 5 minutes), add garlic and cook until garlic is golden and mushroom is golden.
  • Stand back and add wine (it will be steamy), stir, scraping the bottom of the skillet. Simmer rapidly until wine is mostly evaporated.
  • Add broth, cream, parmesan, salt and pepper. Stir to dissolve parmesan and simmer for 2 minutes, stirring regularly.
  • Transfer pasta into sauce, toss for 1 – 2 minutes until sauce thickens and coats pasta. If sauce gets too thick (rather than slick, see video), add a splash of reserved pasta cooking water.
  • Garnish with parsley and serve immediately with extra parmesan.


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