What’s better than a bowl of pasta topped with a creamy, savory, mushroom-garlic sauce? Not much. This creamy mushroom pasta recipe will satisfy your strongest Italian food cravings while providing epic flavor and a boost of nutrition. Best of all, it’s ready in twenty minutes, making it a perfect weeknight dinner.
If there is such a thing as gourmet comfort food, this creamy garlic mushroom pasta fits the bill.
Chicken bone broth lends savory flavor to the creamy sauce, while the white wine and garlic butter-flavored button mushrooms make a surprisingly satisfying substitute for meat. Served on top of linguine noodles and topped with a pinch of parmesan cheese, this creamy mushroom pasta could very well be the sophisticated Italian cousin of fettuccine alfredo.
This pasta dish is a little more “health conscious” than others, so you can feel good eating it.
Whole wheat linguine noodles are used in place of traditional white flour pasta, which is stripped of most nutrients and fiber during the refining process. Whole wheat pasta also offers twice the amount of fiber, as well as several of the B vitamins you’d otherwise miss out on with white pasta. (Note: if you’re not up for linguine, any type of whole wheat pasta will be scrumptious with this recipe).
Additionally, using chicken bone broth instead of regular broth instantly enhances the nutritional value of this pasta recipe. Unlike regular chicken broth or stock, bone broth contains the healing protein collagen, which is highly concentrated in animal bones and packed with anti-inflammatory amino acids and essential nutrients like calcium and magnesium.
Are you new to cooking with bone broth? If so, count on your dinner recipes to have the same savory taste that regular broth or stock provides but with the added bonus of extra nutrition. Personally, cooking with bone broth is one of my favorite health hacks.
If you follow certain dietary restrictions, there are a few different ways you can customize this recipe to make it gluten-free, vegetarian, or vegan:
- Gluten-free option: choose a brown rice, corn, or quinoa pasta.
- Vegetarian option: swap the chicken bone broth for low sodium vegetable broth.
- Vegan option: to make this recipe 100% plant based, use coconut oil or olive oil instead of butter for cooking, omit the parmesan cheese, and use full fat, canned, unsweetened coconut milk instead of heavy cream for the pasta sauce.
*Please note that I haven’t tested these options yet, so experiment at your own discretion.
Now, for the recipe! As always, if you like this recipe or have better ideas to alter it to suit your taste, please share in the comment below. I’m sure other street-smart cooks will find it useful. 🙂
This 20-minute creamy mushroom pasta recipe satisfies your strongest Italian food cravings while providing epic flavor and a boost of nutrition.
- 1 serving pasta (I used whole wheat linguine)
- 1 tablespoon unsalted butter
- 2 garlic cloves, minced
- 8 ounces white button mushroom, stems removed
- 2 tablespoons dry white wine
- 1/4 cup heavy cream
- 1/4 cup low-sodium chicken bone broth
- Salt to taste
- 1/4 cup grated parmesan cheese
- Freshly ground black pepper
- Chopped fresh parsley for garnishing
- In a large pot, cook pasta in salted boiling water for 8-9 minutes according to the package directions or al dente. Drain.
- Meanwhile, in a large skillet, melt butter over medium-high heat. Stir in minced garlic and let it cook for about 30 seconds until fragrant.
- Place mushrooms in the skillet, cup side up. Cook for 3-5 minutes or until mushrooms start shrinking, moving the mushrooms around with a spatula occasionally.
- Add white wine; continue cooking to let the wine and mushroom juice evaporate, about 3 minutes.
- Pour heavy cream and chicken bone broth into the skillet, add a generous pinch of salt. Switch to medium heat and cook until the cooking liquid is slightly thickened, flipping the mushrooms a couple times.
- Spread parmesan cheese over the mushrooms and gently stir until the cheese is melted. Taste and add more salt if desired.
- Toss the cooked pasta into the skillet. Combine well with the mushroom mixture, then transfer to a serving plate.
- Sprinkle with freshly ground black pepper and garnish with chopped parsley. Add more grated parmesan cheese if desired. Enjoy!
- I used whole white button mushrooms. You can use sliced portobello mushrooms or baby bella mushrooms for this recipe.
- To make more servings, simply double the ingredients.
- Serving Size: 1
- Calories: 582
- Sugar: 7.2g
- Sodium: 400.9mg
- Fat: 39.8g
- Saturated Fat: 24.5g
- Trans Fat: 0.7g
- Carbohydrates: 33.9g
- Fiber: 3.3g
- Protein: 21.7g
- Cholesterol: 113.4mg