Creamy mushroom fettuccine is loaded with buttery mushrooms, garlic, and Parmesan, all tossed in a wine sauce that clings to the pasta and makes every bite feel like comfort food done right.
Creamy Mushroom Fettuccine
This creamy mushroom fettuccine is one of those recipes I’ve made countless times, and it always comes through. The mushrooms cook down with garlic, butter, and red wine until they’re rich and earthy, and the pasta soaks up all that flavor.
When I first started making it, I used cream to get that classic mushroom fettuccine Alfredo vibe. It worked, but the day I started cooking the mushrooms with wine, everything changed. The sauce turned lighter while the flavor went deeper, and that’s the way I’ve been making it ever since.
The end result is a mushroom fettuccine recipe that feels simple but tastes layered, with a silky sauce that clings to every strand of pasta. It’s earthy, garlicky, a little creamy, and exactly the kind of fettuccine with mushroom sauce I crave.
Why I Love This Recipe
- Creamy mushroom fettuccine is quick enough for weeknights.
- Any mushrooms work here, from cremini to portobello.
- This mushroom fettuccine recipe feels restaurant-style but is easy to pull off at home.
Ingredients
You don’t need much for this creamy mushroom fettuccine. A few pantry staples, fresh mushrooms, and pasta and you’re set.
- Fettuccine – wide strands that soak up the sauce.
- Mushrooms – cremini, portobello, shiitake, or a mix all work and bring their own flavor.
- Butter – rich base for sautéing.
- Olive oil – keeps the mushrooms cooking evenly.
- Garlic – always makes pasta better.
- Red pepper flakes – a touch of heat.
- Red wine – deepens the flavor and loosens the pan.
- Parmesan – salty, nutty finish.
- Parsley – fresh pop of color at the end.
How to Make Creamy Mushroom Fettuccine
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (boil the pasta)
Bring a big pot of salted water to a boil and drop in the fettuccine. Cook until it’s tender, then drain, but keep about a cup (240 ml) of the pasta water. You’ll use it to bring the sauce together. - Step Two (cook the mushrooms)
Melt the butter with a little olive oil in a wide pan. Add garlic and red pepper flakes, then stir in the mushrooms. Let them cook down until they’re browned and most of the liquid has cooked off. That’s where all the flavor starts for this mushroom fettuccine recipe. - Step Three (add the wine)
Pour in the wine and scrape the bottom of the pan as it bubbles. It reduces quickly and turns everything into the base of a rich mushroom sauce. - Step Four (toss the pasta)
Add the fettuccine to the pan and toss it around. Splash in some of the reserved pasta water a little at a time until the noodles are coated in a glossy sauce. This is the creamy mushroom fettuccine moment. - Step Five (finish it off)
Turn off the heat, stir in the Parmesan, and let it melt into the pasta. Sprinkle over some parsley and you’ve got fettuccine with mushroom sauce that’s ready to serve.
Recipe Tips
A few things I’ve picked up while making this creamy mushroom fettuccine over and over:
- Cooking the mushrooms until their liquid is gone is key – that’s when they taste earthy and rich.
- Wine gives the sauce depth, but broth works too if that’s what you have on hand.
- Try different mushrooms. Portobello adds meatiness, shiitake brings a little edge, and a mix gives this fettuccine with mushroom sauce even more flavor.
- If you want more on the plate, serve this mushroom fettuccine recipe with a side of garlic bread or a green salad.
How to Store, Reheat, and Freeze Creamy Mushroom Fettuccine
- Storing: Keep leftovers in a sealed container in the fridge for about 3 days. A splash of broth or pasta water loosens the mushroom fettuccine sauce when you reheat it.
- Reheating: Warm it gently on the stove. Add a little liquid and stir until the creamy mushroom fettuccine comes back to life.
- Freezing: You can freeze this pasta, but mushrooms soften once thawed. Let it cool, then freeze in a container for up to 2 months. Reheat on the stove with broth or water to smooth the sauce again.
Frequently Asked Questions
- Can I use a different pasta?
Yes, this mushroom fettuccine recipe works with spaghetti, linguine, or even penne. The sauce clings best to wide noodles, but it’s good on anything you’ve got. - What if I want it vegan?
Swap the butter for olive oil and use a dairy-free Parmesan. You’ll still get creamy mushroom fettuccine with loads of flavor. - Which mushrooms are best?
I usually make portobello fettuccine or use cremini, but shiitake, oyster, or a mix all taste great. Using different kinds gives this fettuccine with mushroom sauce more depth. - Is this like Alfredo?
It has that creamy feel of mushroom fettuccine Alfredo, but instead of a heavy cream base, the sauce comes together with wine, Parmesan, and pasta water.
More Fettuccine Recipes You Need to Try
If creamy mushroom fettuccine has you hooked, here are a few other pasta dishes worth twirling your fork into:
- Blackened Shrimp Pasta with Creamy Corn Fettuccine – spicy shrimp with a sauce that’s sweet and creamy from the corn.
- “Lighter” Fettuccine Alfredo – all the comfort of Alfredo with a sauce that won’t weigh you down.
- Fettuccine Alfredo ~ 20-Minute Version – a classic creamy pasta you can pull off on a busy night.
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Creamy Mushroom Fettuccine
This creamy mushroom fettuccine recipe cooks mushrooms with garlic, butter, and a splash of wine until they’re rich and earthy, then tosses them with pasta and Parmesan for a silky mushroom sauce that tastes restaurant-style but is easy to make at home.
Servings: 2
Calories: 374kcal
Equipment
- measuring cups and spoons For accurate measuring.
- Knife For slicing mushrooms.
- Pasta Pot For cooking the fettuccine.
- skillet For cooking the garlic, mushrooms, and deglazing with wine.
Ingredients
- 8 oz (227 g) dry fettuccine
- 3 tbsps (42 g) butter
- 1 tbsp (15 ml) olive oil
- 2 tsps (6 g) minced garlic
- 1 tsp (1 g) red pepper flakes
- 1½ lbs (681 g) sliced baby bella (portobella) mushrooms or other mushrooms like cremini
- ½ cup (120 ml) dry red wine or sub chicken broth
- ½ cup (50 g) grated Parmesan plus more for garnish
- salt to taste
- chopped fresh parsley
Instructions
- Cook the pasta in a large pot of boiling salted water according to the package directions. Drain, reserving 1/2 to 1 cup (120 to 240 mL) of the pasta water; set aside.8 oz (227 g) dry fettuccine
- Heat butter and oil in a sauté pan over medium-high heat. Once the bubbles subside, add garlic and pepper flakes, and cook for 1 minute. Stir in the mushrooms and cook until they release their liquid and it nearly evaporates, about 20 minutes. Deglaze the pan with wine, and simmer until the wine is almost evaporated.3 tbsps (42 g) butter, 1 tbsp (15 ml) olive oil, 2 tsps (6 g) minced garlic, 1 tsp (1 g) red pepper flakes, 1½ lbs (681 g) sliced baby bella (portobella) mushrooms, ½ cup (120 ml) dry red wine
- Add the fettuccine to the pan and stir in the reserved pasta water, 1/4 cup (60 mL) at a time, until the pasta is loosely coated.
- Remove from heat, toss the pasta with Parmesan, and season with salt. Garnish each serving with chopped parsley and more Parmesan if you want.½ cup (50 g) grated Parmesan, salt , chopped fresh parsley
Video
Notes
- Use cremini, portobello, or shiitake mushrooms for different flavors in this mushroom fettuccine recipe.
- Save extra pasta water. It’s the secret to getting that creamy mushroom fettuccine sauce just right.
- Parmesan works best if you grate it yourself — it melts smoother into the sauce.
- If the sauce thickens too much when reheating, loosen it with a splash of broth or water.
Nutrition
Nutrition Facts
Creamy Mushroom Fettuccine
Amount Per Serving (277 g)
Calories 374
Calories from Fat 103
% Daily Value*
Fat 11.4g18%
Saturated Fat 4.3g27%
Polyunsaturated Fat 0.9g
Monounsaturated Fat 4.1g
Cholesterol 18mg6%
Sodium 267mg12%
Potassium 809mg23%
Carbohydrates 51g17%
Fiber 5g21%
Sugar 5.5g6%
Protein 14g28%
Vitamin A 63IU1%
Vitamin C 0.2mg0%
Calcium 130mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this Creamy Mushroom Fettuccine recipe? Share your experience in the comments below and let me know how it turned out.
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Ally_R says
This looks just too good for words!
Diane says
That looks good! I love pepper flakes – normally only on pizza though so I will be adventurous and try it on something else too!
Julia says
This looks delicious… especially how you got such a lovely caramelization on the ‘shrooms.
Christine says
Looks delicious! I love mushrooms, although I don’t have many friends who feel the same way. It’s kind of funny how people tend to either LOVE or HATE mushrooms! No one seems to be able to remain neutral on them. That’s okay, though — it just means that when I make this I won’t have to share. 😛
Just a quick question: are ‘red pepper flakes’ also known as ‘chili flakes’? Because when I hear ‘red pepper flakes’ I think of flakes made from the same kind of vegetable that paprika is made from.
Noble Pig says
Yes!
phyllis says
So delicious, loved every bite.
Dale says
This sounds great…looks great. I too, am from a small Northern California college town that built a tunnel to save toads from vehicular frog-slaughter. Now in Salem, but visit McMinnville often. Looking forward to getting to know your wine more! Thanks…
LilSis says
YUM! Not only does it sound super easy, but it looks delicious. I’ve finally gotten the guys in my house to like mushrooms. I’ll be trying this one out on them soon. A lot of times when a recipe calls for mushrooms, I’ll use a combo of baby bellas, creminis, and shitakes. I can’t wait to try it out on this dish.
Lea Ann says
Mushroom fettuccine was fantastic. So much flavor.
MissPi says
Goodness! I’m gonna need a mop for the drool, this looks so very delicious!
Tiffiny Felix says
This mushroom pasta turned out amazing!
Barbie with a T says
I can just imagine the “kick” that the red pepper flakes give to this dish of earthy mushrooms and pasta. You know my taste…..anything Italian! I like Pinot too!
Kristina spabettie says
this looks delicious and easy… I will have to try this with some of our Noble Pig wine!! 🙂
Katrina says
That looks SO good! And I love that it’s super simple.
vakantie turkije says
Thanks you … .as.s.s.
Dana says
This looks absolutely delicious… I love anything with mushrooms or some heat, so this is a winning combo for me!
megan says
That has me salivating just looking at it….
Warner aka ntsc says
Red pepper flakes pick up a lot of things besides pizza.
Mental P Mama says
Yum. Yum. YUM!
Danielle says
Mmmmmm…this looks amazing!
Tiffany says
YUMMY! I made this tonight for dinner. I loved how easy it was! Next time I think I will grill up some steak to throw in! Thanks for the recipe.
Katrina says
A-ma-zing. I made this for dinner last night and the smell alone was enough to bring my husband drooling into the kitchen. I literally had smack his hand to stop him eating the mushrooms while they cooked…If I hadn’t been so vigilant he probably would’ve ate every last one. The only complaint he had was that it’s meatless-he doesn’t understand that vegetarian is an option sometimes. I like what Tiffany said about adding steak-I think that would be the perfect protein.
Stephanie says
ohh.. drooooool
The Dame says
Ive just made this and Im eating it now. I couldn’t find red pepper flakes so I used a black and red pepper and a lame wine but this still tastes amazing!! Def a quick, cheap and easy meal, thank you!
Judy says
Made it tonight. Threw some red onion dice in. Forgot the parsley, oops… Used Pinot noir. Absolutely delicious, a keeper!!
Cathy says
Glad to hear it!
Didi says
Looks good but where is the nutrition info on this recipe?
nancy maling says
What can I use instead of White wine? I’m making it for a dinner party and i know there are allergies
Cathy says
Chicken stock.
Ivy says
We love this. I do the mushrooms with bacon. I don’t like wine so I deglaze with mushroom stock and I add a portobello cut up. It is to die for!
Sal says
This mushroom fettuccine took on so much flavor with the red wine, was so good.
Bill says
This is a solid recipe and really does hit the spot. Lots of flavor and depth too.
Marv says
We loved it, turned out great.
Kathy says
More flavor in this mushroom than I was expecting. Perfect recipe.