All the secrets to making the most delicious mushroom pasta are out! This mushroom pasta is creamless – made from shallots, garlic, butter, parmesan cheese and marsala wine – creating a silky, insanely delicious sauce.
The Secret to the Best Mushroom Pasta
There’s no better way than the butter and marsala wine way. Think of the Italian-American dish, Chicken Marsala. The marsala wine and mushroom sauce make the dish a classic!
The secret to the best mushroom pasta is marsala wine and butter! A touch of butter adds silky creaminess. Marsala wine adds nutty, umami, earthiness – which complements the mushrooms like PB&J! It’s everything and more.
All about the mushrooms? Check out one of my top recipes: this Balsamic Glazed Mushroom Tart.
Mushroom Pasta Ingredients
- Tagliatelle, pappardelle, or fettuccine pasta – my favorite pasta to use for mushroom pasta is tagliatelle; however sometimes it can be tricky to find! If you can’t find tagliatelle, I recommend pappardelle (wider than tagliatelle), or fettuccine (skinnier than tagliatelle).
- Baby bella (cremini) mushrooms – baby bella mushrooms (AKA cremini mushrooms) are awesome for mushroom pasta because they have a high water content which helps create a delicious mushroom pasta sauce.
- Shiitake mushrooms – shiitake mushrooms are meaty, and have a rich, earthy taste.
- Shallots – shallots add texture and flavor.
- Garlic – garlic…because garlic!
- Parmigiano-Reggiano (or parmesan) cheese – Parmigiano-Reggiano (or parmesan cheese for a more economical option) adds a creaminess to the sauce, and delicious flavor!
- Sweet marsala wine – yes, SWEET marsala wine is the secret ingredient! The wine adds nutty, umami, earthy undertones (think of the delicious taste of Chicken Marsala!), with a touch of sweetness that complements the mushrooms oh-so perfectly.
- Extra virgin olive oil – olive oil helps us create a sauce.
- Butter – butter is the second secret ingredient! It creates a rich sauce that’s creamy and divine.
- Fresh Italian flat-leaf parsley – a handful of chopped parsley adds freshness and brightness…the perfect garnish for mushroom pasta!
How to Make Mushroom Pasta
You’ll have the most delicious mushroom pasta in just 5 steps. See the video below (in the recipe card) for visual instructions!
Add butter and olive oil to a large pan, letting butter melt over medium heat. Add shallots and garlic. Sauté for 2-3 minutes until shallots sizzle and soften.
Add marsala wine to the pan, stir, and then the mushrooms. Over medium-high heat stirring often, cook mushrooms at a gentle boil for 5-6 minutes until mushrooms reduce to about half their size and the sauce thickens a bit. Do not reduce sauce too much, or else your pasta will be dry! See video for visual instructions.
- Keep warm.
Stir in parmesan cheese so it melts into the sauce, adding creaminess. Turn heat to very low, just to keep warm. Stir in salt to taste and a generous amount of black pepper.
Boil pasta. Then drain. Immediately add pasta to sauce, tossing until combined.
Serve with a garnish of fresh, chopped parsley and more parmesan cheese.
Frequently Asked Questions (FAQs)
Store leftover pasta in the refrigerator, covered, for 3-4 days. The sauce keeps best on its own, tossing freshly boiled pasta into it when ready to serve!
Reheat pasta in increments of 30 seconds, tossing every increment, in the microwave. Or reheat gently on the stove, adding a knob of butter and a splash of wine to loosen the pasta as needed. If you’re reheating just sauce (not sauce and pasta), reheat gently in the microwave or on the stove until warm.
It’s not recommended to freeze mushroom pasta, but the sauce alone can be frozen for up to 3 months! Thaw in the fridge before warming gently on the stove.
The best substitute is madeira wine. Another substitute is white wine, but the flavor of the sauce will change! If you’re looking for a non-alcoholic substitute, you can add a few more tablespoons of butter and olive oil to replace the volume of the wine.
Add Juicy Chicken Breast, or Baked Chicken Meatballs to the top of your pasta!
Yes! Add 1/3 cup heavy cream to your sauce after you’ve added the parmesan cheese.
Absolutely! Try serving the mushroom sauce over a Juicy Chicken Breast, fish like cod or halibut, beef, or a pork chop.
More Pasta Recipes You’ll Love!
- Roasted Butternut Squash Pasta with Bacon and Sage
- Creamy Sun-Dried Tomato Pasta with Chicken
- Tuna Pasta Salad (No Mayo!)
- Creamy Lemon Pasta (Pasta al Limone)
- The Ultimate Pasta With Bacon and Peas
- 1 pound tagliatelle pasta (preferred) or pappardelle (wider) or fettuccine (skinnier)
- 8 ounces baby bella (cremini) mushrooms sliced
- 5 ounces shiitake mushrooms sliced
- 4 large shallots finely chopped
- 2 garlic cloves minced
- ½ cup grated Parmigiano-Reggiano (or parmesan cheese) plus more to garnish
- ½ cup sweet marsala wine
- ⅓ cup extra virgin olive oil
- 4 tablespoons butter
- Salt & pepper to taste
- Fresh Italian flat-leaf parsley chopped to garnish
- Add butter and olive oil to a large pan, letting butter melt over medium heat. Add shallots and garlic. Sauté for 2-3 minutes until shallots sizzle and soften.
- Add marsala wine to the pan, stir, and then the mushrooms. Over medium-high heat stirring often, cook mushrooms at a gentle boil for 5-6 minutes until mushrooms reduce to about half their size and the sauce thickens a bit. Do not reduce sauce too much, or else your pasta will be dry! See video for visual instructions.
- Stir in parmesan cheese so it melts into the sauce, adding creaminess. Turn heat to very low, just to keep warm. Stir in salt to taste and a generous amount of black pepper.
- Boil pasta. Then drain. Immediately add pasta to sauce, tossing until combined.
- Serve with a garnish of fresh, chopped parsley and more parmesan cheese.