Best 7 Pasta With Creamy Herb Mushroom Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary delight with our creamy herb mushroom sauce pasta, a symphony of flavors that will tantalize your taste buds. This exquisite dish features a rich and creamy sauce made with fresh herbs, succulent mushrooms, and a hint of garlic, all coming together to coat perfectly cooked pasta. Whether you're a seasoned chef or a home cook looking to impress, this recipe will guide you through the steps of creating a restaurant-quality meal in the comfort of your own kitchen. Additionally, we've included variations to suit different dietary needs and preferences, such as a vegan option that uses plant-based ingredients to deliver the same creamy and flavorful experience. Get ready to embark on a culinary journey and savor the deliciousness that awaits you.

Here are our top 7 tried and tested recipes!

CREAMY HERB-MUSHROOM SAUCE



Creamy Herb-Mushroom Sauce image

Creamy sauce made with herbs and mushroom is so rich and it tastes good ladled over chicken, beef or pork.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 15m

Yield 16

Number Of Ingredients 8

1/4 cup butter or stick margarine
1 tablespoon finely chopped shallots
1 cup thinly sliced mushrooms (about 3 ounces)
1 tablespoon all-purpose flour
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1/2 cup half-and-half
1 tablespoon dry white wine, if desired

Steps:

  • Melt butter in 2-quart saucepan over medium heat. Cook shallots and mushrooms in butter, stirring occasionally, until tender.
  • Stir in flour, thyme and parsley. Cook, stirring constantly, until slightly thickened.
  • Gradually stir in half-and-half and wine until smooth. Cook, stirring constantly, until thickened. Serve immediately.

Nutrition Facts : Calories 85, Carbohydrate 2 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 2 tablespoons, Sodium 45 mg

PASTA WITH CREAMY HERB MUSHROOM SAUCE



Pasta with Creamy Herb Mushroom Sauce image

Mushroom sauce provides a wonderful addition to this pasta dish that's ready in just 20 minutes - a perfect side for your Halloween meal.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 11

8 oz uncooked pappardelle pasta
2 tablespoons butter or margarine
1 medium sweet onion, thinly sliced, separated into rings
4 packages (4 oz each) wild mushroom blend
2 teaspoons chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 cup whipping cream
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Fresh sage or thyme leaves, if desired

Steps:

  • Cook and drain pasta as directed on package; cover to keep warm.
  • Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Cook onion in butter 8 to 10 minutes, stirring occasionally, until soft and golden. Add mushrooms, chopped sage and thyme; cook until mushrooms are tender, about 5 minutes. Stir in whipping cream, cheese, salt and pepper.
  • Pour sauce over cooked pasta; toss gently to coat. Garnish with herbs.

Nutrition Facts : Calories 386, Carbohydrate 36 g, Fat 3, Fiber 3 1/2 g, Protein 12 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 424 mg

PASTA WITH CREAMY MUSHROOM SAUCE



Pasta with Creamy Mushroom Sauce image

Rather than tossing mushrooms into your next pasta, infuse them directly into your sauce with this versatile recipe from Bell'Alimento.

Provided by Paula of bell'alimento

Yield 4

Number Of Ingredients 9

1 pound pappardelle pasta
salt
3 tablespoons olive oil
2 tablespoons unsalted butter
1/2 onion, minced
1 clove garlic, smashed
8 ounces whole baby bella mushrooms, stems removed and minced, mushroom caps quartered
1 cup heavy whipping cream
Parmigiano Reggiano cheese, grated

Steps:

  • Place a large pot of generously salted water onto boil. Cook pasta until al dente. Reserve ¼ cup pasta water. Drain pasta. Set aside.
  • In a large skillet heat oil and butter over medium heat. Add onion, garlic and minced mushroom stems. Cook for approximately 5-6 until softened. Stir as necessary.
  • Add mushroom caps, cream and season with salt and pepper. Continue cooking additional 4-5 minutes.
  • Add cheese and drained pasta. Stir to combine. If sauce is too thick add some of the reserved pasta water.
  • Garnish with additional cheese if desired.

CREAMY MUSHROOM SAUCE



Creamy Mushroom Sauce image

This all-purpose mushroom sauce is very creamy and can be used over pasta, roast beef, chicken, pork, or baked potatoes.

Provided by Michele

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 30m

Yield 10

Number Of Ingredients 10

2 tablespoons unsalted butter
½ tablespoon olive oil
1 (10 ounce) package sliced fresh mushrooms
2 cloves garlic, minced
1 pinch salt and ground black pepper to taste
¼ cup white wine
1 cup heavy cream
½ cup chicken broth
½ cup freshly grated Parmesan cheese
2 teaspoons chopped fresh thyme

Steps:

  • Heat butter and olive oil in a skillet over medium-high heat until butter is melted. Add mushrooms and cook until golden brown, 4 to 5 minutes. Season with garlic, salt, and pepper. Cook until garlic is fragrant, about 1 minute. Pour in wine, and allow to sizzle while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is mostly evaporated, about 1 minute.
  • Stir in cream and chicken broth, lower heat to medium, and simmer slowly, stirring occasionally, until sauce thickens but does not separate, 2 to 3 minutes. Stir in thyme and adjust seasoning with salt and pepper, if needed.

Nutrition Facts : Calories 138.6 calories, Carbohydrate 2.2 g, Cholesterol 42.4 mg, Fat 13 g, Fiber 0.3 g, Protein 3 g, SaturatedFat 7.9 g, Sodium 145.7 mg, Sugar 0.7 g

SHRIMP AND MUSHROOM LINGUINI WITH CREAMY CHEESE HERB SAUCE



Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce image

This recipe is a 'gift from the gods.' You can easily substitute the shrimp and mushrooms for something else.

Provided by Karyn

Categories     Main Dish Recipes     Pasta     Shrimp

Time 30m

Yield 4

Number Of Ingredients 10

1 (8 ounce) package linguini pasta
2 tablespoons butter
½ pound fresh mushrooms, sliced
½ cup butter
2 cloves garlic, minced
1 (3 ounce) package cream cheese
2 tablespoons chopped fresh parsley
¾ teaspoon dried basil
⅔ cup boiling water
½ pound cooked shrimp

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguini and cook until tender, about 7 minutes. Drain.
  • Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
  • In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms; heat sauce through.
  • Toss linguini with shrimp sauce and serve.

Nutrition Facts : Calories 601.4 calories, Carbohydrate 44 g, Cholesterol 210.3 mg, Fat 38.3 g, Fiber 2.7 g, Protein 23.2 g, SaturatedFat 23.4 g, Sodium 402.7 mg, Sugar 2.9 g

PASTA WITH CREAMY HERB SAUCE



Pasta With Creamy Herb Sauce image

This cozy pasta is the perfect place to use up any hard-stem herbs like sage, thyme or rosemary that are languishing in your fridge. Add the herbs and a cinnamon stick to a pot of heavy cream. As they bubble together, the cream takes on a surprising but subtle herbaceousness. Use it to sauce pasta noodles and winter greens. If you don't have the herbs listed, leave them out or swap in marjoram or bay leaves, or even dried chile, lemon peel, garlic, shallot or leeks. The method of infusing cream with flavorings, then using it to sauce pasta, is open to adaptation. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .

Provided by Ali Slagle

Categories     weeknight, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
1 1/2 cups heavy cream
3 sage leaves
3 sprigs thyme or oregano
1 small rosemary sprig
1 cinnamon stick (or a grating of nutmeg)
Black pepper
1 pound linguine, fettuccine or another long noodle
1 bunch dark leafy greens, such as kale, mustard greens, broccoli rabe or mature spinach, stems removed and cut or torn into 2- to 3-inch pieces

Steps:

  • Bring a large pot of salted water to a boil. In a small saucepan, combine the heavy cream, sage, thyme, rosemary, cinnamon and a pinch of salt and pepper. Bring to a simmer over medium and cook until the cream has thickened slightly and is reduced to about 1 cup, 12 to 15 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat until the pasta's ready.
  • When the cream is at the halfway point, add the pasta to the boiling water and cook until a minute or 2 shy of al dente. About 3 minutes before draining the pasta, add the greens to the water. Reserve 1/2 cup pasta water, then drain the pasta and greens with a colander and return to the pot.
  • Place the just-used colander over the pot of pasta, then strain the infused cream through the colander into the noodles. (Discard or compost the herbs and cinnamon stick.) Add the 1/2 cup pasta water to the pasta, set over medium-high heat, and cook, tossing, until the sauce glosses the noodles, 3 to 4 minutes. Season to taste with salt and pepper.

CREAMY MUSHROOM PASTA



Creamy mushroom pasta image

Make this creamy mushroom pasta dish on days when you need a big bowl of comfort. Cream, parmesan, white wine, lemon zest and parsley make this a rich and flavourful dinner

Provided by Esther Clark

Categories     Dinner, Main course, Pasta, Supper

Time 40m

Number Of Ingredients 11

2 tbsp olive oil
1 tbsp butter
1 onion , finely chopped
250g button chestnut mushroom , sliced
1 garlic clove , finely grated
100ml dry white wine
200ml double cream
1 lemon , zest only
200g parmesan (or vegetarian alternative), grated, plus extra to serve
300g tagliatelle or linguini
½ small bunch parsley , finely chopped

Steps:

  • Heat the oil and butter in a medium saucepan. Fry the onion over a low heat for 10 mins or until softened and translucent.
  • Add the mushrooms and cook for 10 mins over a medium heat. Add the garlic and cook for 2 mins. Add the wine and bring to a simmer, reduce the liquid by half.
  • Add the double cream and bring to a simmer, then add the lemon zest and parmesan. Season with salt and plenty of black pepper.
  • Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the pan with the creamy sauce and enough of the reserved water to loosen. Stir through the parsley, divide into bowls and top with extra cheese, if you like.

Nutrition Facts : Calories 681 calories, Fat 51 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium

Tips:

  • Use fresh, flavorful mushrooms for the best results. Cremini, shiitake, and oyster mushrooms are all great choices.
  • Don't overcrowd the pan when cooking the mushrooms. Cook them in batches if necessary, so that they have room to brown and release their liquid.
  • Use a good quality dry white wine for the sauce. A Sauvignon Blanc or Chardonnay works well.
  • Don't be afraid to adjust the seasonings to your taste. Add more garlic, herbs, or Parmesan cheese if desired.
  • Serve the pasta immediately, garnished with fresh herbs and grated Parmesan cheese.

Conclusion:

This pasta with creamy herb mushroom sauce is a delicious and easy-to-make meal that is perfect for any occasion. The creamy sauce is rich and flavorful, and the mushrooms add a savory depth of flavor. The pasta is cooked to al dente perfection, and the fresh herbs and Parmesan cheese add a touch of elegance. This dish is sure to please everyone at the table!

Related Topics