Creamy Mushroom Pasta

Creamy Mushroom Pasta

42
STEPH477 0

"Pasta is served up in a creamy white wine and mushroom sauce. This recipe tastes like it's from a restaurant! It is a quick and easy dish that my whole family loves. I also like to use different pastas with this dish."

Ingredients

25 m servings 326 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 45.5g
  • 15%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 582 mg
  • 23%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Add pasta and olive oil. Cook for 7 minutes, or until tender. Drain.
  2. Meanwhile, melt butter in a skillet over low heat. Add the mushrooms, and cook until soft and dark. Stir in the garlic, Italian seasoning, salt, white wine, and chicken broth. Increase the heat to medium, and cook stirring constantly for about 5 minutes.
  3. Reduce heat to low, and stir in the sour cream until smooth. Stir in cornstarch, and simmer for a minute to thicken. Stir in pasta, or spoon sauce over pasta. Serve, and top with grated Parmesan cheese.
  • profile image

Your rating

Cancel
Submit

Reviews

42
  1. 54 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

My boyfriend and I tried this recipe one night and were surprised. He's not big on making sauces, but I insisted on trying it anyway. We used everything but the cornstarch and added instead at...

Very good. Added some cooked, cut-up chicken when liquid was cooking, mixed cornstarch with water first before adding. Instead of just using Italian seasoning I also added oregano, black pepper,...

This turned out well with a bit of tweaking. Four mushrooms for six servings?? And like a previous reviewer notes, you've got to mix cornstarch with water or you'll end up with a grainy consiste...

I followed a lot of the reviewers' recommendations, and it tasted great - like at an Italian restaurant. The tweaks to the original recipe: I used a whole package of mushrooms, white zinfadel (...

Only 4 mushrooms??? Using an entire package of fresh mushrooms is a must! I also add cooked chicken after I saute the mushrooms to make a complete meal. Adding the cooked pasta to the skillet ...

Sautee'd 3 X mushrooms with fresh garlic and minced shallot, added the wine with veggie broth (I'm vegetarian) and two buck Chuck. Added some dried sage for a gravy type taste and it was a big ...

I thought this was very good. I added an entire 8 oz. carton of mushrooms and actually thought you could even add more. Instead of the dried Italian seasoning I used a cup of fresh thyme. Very t...

This recipe was a chance to use my home made chicken stock. I increased the serving size and stuck with the original directions, just adding some shredded chicken meat. What a wonderful, wonderf...

The sauce didn't thicken like it should have so I ended up adding in more cornstarch than the recipe asked for. Also this recipe didn't make enough sauce, and I added a whole package of mushroom...