Weeknight Cooking

Creamy Mushroom Pasta

November 10, 2014

For those nights when you get home hungry, stressed, and impatient, Hangry is here to help. Each Monday, Kendra Vaculin will share quick, exciting meals to rescue anyone who might be anxiously eyeing a box of minute rice.

Today: A simple pasta dish that gives you everything you deserve after a long day -- carbs and cream sauce. 

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 A small quiz:

1. Are you hungry?

2. Are you hungry for carbs?

3. Do you have 20 minutes to spare?

4. Would you like to eat a pasta that does not mess around? 

5. Do you feel that you yourself do not mess around, and are thus prepared to get a fairly serious cream mushroom garlic wine situation on the fast track to your mouth?

6. When cooking with wine, are you interested in using some for the dish and some just on the side, for yourself?  Will you at least humor that idea?

7. Are you definitely 100% not on a diet?

If you answered yes to all of these questions, perhaps you are my soulmate.  If you answered yes to even one of them, I know what you need to make for dinner. 

Creamy Mushroom Pasta

Serves 2

8 ounces (half a box) pasta -- I used those little spiraly ones because I like those, but fettuccini gives this a Stroganoff vibe
2 tablespoons butter
8 ounces portobello mushrooms, chopped
2 cloves garlic, minced
1/3 cup white wine
1 cup heavy cream
1/2 cup vegetable broth
1 tablespoon balsamic vinegar
Salt and pepper
Parmesan cheese

See the full recipe (and save and print it) here.

Photos by Mark Wienberg

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    Kimberly McAdams Lee
A fan of female driven comedies, a good beat, your hair today, and making foods for friends.


selena July 14, 2019
I added truffle sat in stead of plain salt. I did not sue thyme or vinegar as that would have made it "stroganoff" like. I also added an egg yolk for thickness and richer sauce.
Matt R. December 17, 2015
I've made this dish on multiple occasions and it is delicious! I have even used the sauce with grilled chicken pieces and it is fantastic!
Kingfishercooks February 17, 2015
I agree on the thyme addition! I do something like this with a mixture of different mushrooms....without any stock so the mushrooms sing. Thanks for a great version. Lots of chopped parsley at the end with more parm on top too!
Anthony C. January 10, 2015
We added fresh tyme, omitted 1/4 of the cream, then stirred in buratta cheese while it was still hot, great fast meal!
Kimberly M. December 28, 2014
Sounds yummy.....vegan so will make it without cream or butter.
Jennifer N. November 12, 2014
Will be adding chicken to this but it looks divine!
Marian B. November 10, 2014
This is my platonic ideal of mushroom pasta. Winey things for the win[e].
Pegeen November 10, 2014
I can never decide what I love more: potatoes or mushrooms. But this may have moved the needle a little to the mushroom side. Great recipe, thanks!