Balsamic Mushroom Pasta
This balsamic mushroom pasta is an easy pasta recipe that looks more complicated than it really is but, in reality, it comes together in the time it takes to boil the pasta. The mushrooms cook in some tangy balsamic vinegar and, just before it’s time to serve it, a little cream is added at the end that adds a touch of richness. Garnish it with parmesan cheese and dinner is ready in about 30 minutes.
This post has been republished from the archives. First published in January 2015.
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Salads, salads everywhere… except on this blog. As usual, I’m slow on the uptake and have yet to join the masses in the whole“it’s January so it’s time to make and blog about salad” thing. I figure if I have to take down the Christmas decorations (boo-hiss!) then I’m not giving up anything up food-wise – at least not until I’ve gotten used to the living room sans twinkle lights and garlands. How depressing to carefully wrap up all the ornaments and then have a salad for dinner. Nope.
So, salads, you’re just going to have to wait.
In the meantime, I’m loving the pasta. Pasta that’s been tossed in a creamy balsamic sauce…
This plate of mushroom-y goodness was just what I needed after the Christmas decoration take-down marathon. Comforting, delicious, but so simple to make and it’s sort of fancy-looking, don’t you think? We all still need a little fancy decadence right now.
Ingredients
- Fettuccine
- Butter
- Olive oil
- Shallot
- Garlic
- Portabello mushrooms
- Balsamic vinegar
- Heavy cream
- Fresh parsley
- Grated Parmesan cheese
Tips for Making Balsamic Mushroom Pasta
This easy balsamic mushroom pasta recipe makes enough for two people and I wasn’t kidding about how easy it is to make —
- First, get a big pot of salty water going for the pasta.
- While you’re waiting for it to come to a boil, prep the shallot, garlic, and mushrooms (or buy the pre-sliced ones!).
- Once the water is boiling, toss in the pasta and start heating the butter and oil in another pan and get going on the sauce.
- It comes together so quickly – just saute the shallots, garlic, and mushrooms in the butter and oil, deglaze the pan with some balsamic, and then add in the cream.
- By this point, the pasta will be ready to toss in the pan. Some Parmesan and parsley finishes the whole thing off. Take a bite and forget about all the salad nonsense – we can always start the diets next week.
FAQs and Recipe Variations
Can I double this recipe?
Yes, you can double this recipe to serve four!
What can I serve with Balsamic Mushroom Pasta?
This easy pasta is delicious with a crisp green salad on the side or serve it with toasted bread or breadsticks. It’s also delicious with some roasted vegetables on the side like Brussels sprouts.
Can I add a protein?
Readers have had success in adding different proteins. This mushroom pasta goes well with beef – try adding thin-sliced cooked steak like sirloin. Or, you can also add some cooked chicken. It’s a good idea to cook your chicken or beef before making the rest of the recipe and then adding the cooked protein to the dish just before you serve it.
Can I use different mushrooms?
I like portabello mushrooms because they’re very meaty, but you can use pretty much any mushroom you like. Baby bellas, cremini mushrooms, button mushrooms, or a package with a mix of mushrooms will all work great.
Happy cooking!
More Recipes for Two
I love small-batch recipes so much I wrote an entire cookbook, so be sure to check it out if you love cooking for one or two people! Or, check out some of my favorite small-batch recipes here on the site…
- One-Pan Creamy Chicken and Rice
- Instant Pot Braised Beef Tacos
- Garlic-Butter Shrimp Pasta
- Creamy Gruyere Spaghetti for Two
- Truffle Mushroom Pasta
Balsamic Mushroom Pasta
Mushrooms in a creamy balsamic sauce tossed with fettuccine pasta. It’s easy to make and so delicious!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Saute
- Cuisine: American
Ingredients
- 4 ounces fettuccine pasta
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- 1/4 cup shallot, finely diced
- 2 garlic cloves, minced
- 8 ounces baby portabello mushrooms, sliced
- 1/4 cup balsamic vinegar
- 1/4 cup heavy cream
- 1 tablespoon fresh parsley, chopped
- 1/4 cup grated parmesan cheese, plus a few tablespoons for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Cook the fettuccine according to the directions on the package.
- While the pasta is cooking prepare the mushroom sauce. In a large pan, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat. Once melted, add the shallots and garlic and cook for a few minutes or so, just until softened. Add the sliced mushrooms and toss them around to get them coated in the butter and olive oil. If needed, add an additional tablespoon of olive oil if the mushrooms get too dry. Let them cook and brown for about 8 minutes.
- Pour the balsamic vinegar into the pan and stir everything together making sure to scrape up all of the browned bits on the bottom of the pan. Add the other tablespoon of butter. Cook everything together for a couple of minutes and then turn off the heat and move the pan off the burner. Pour in the cream and parmesan cheese and stir to combine. Add the cooked fettuccine to the sauce and toss to combine. Add the fresh parsley and season with salt and pepper.
- Serve with additional parmesan cheese sprinkled over the top.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 604
- Sugar: 11.1g
- Sodium: 806.8mg
- Fat: 34.2g
- Saturated Fat: 17.6g
- Trans Fat: 0.4g
- Carbohydrates: 57.7g
- Fiber: 3.8g
- Protein: 17.9g
- Cholesterol: 73.8mg
This has been my most successful Pinterest recipe, hands down. It’s insanely easy, yet tastes like it’s restaurant quality. All of the flavors work together so well. I could not be happier to have this pasta recipe in my arsenal!
So happy you love it! Thank you for the rating!
I added chopped lobster tail. Delish.
Could I use half and half instead of heavy cream?
I haven’t tried it with half and half, but I think it should work fine. Just don’t boil it otherwise the sauce might break.
made vegan option of this today.. swap heavy cream for coconut milk, added broccoli, sweet peppers and nutritional yeast and tossed in fresh cilantro. was tempted to add other seasoning but didn’t and it was very tasty! definitely a keeper! thank you
Thanks for sharing the swaps you made – I’m glad you like it 🙂 Thanks for the rating, too!
Hey April!
I love this comforting and delicious pasta without having tasted it. I always end up drooling whenever I come to your page. Can’t wait to give the recipe a try.
Thank you a lot for sharing the idea and all of your precious tips and tricks. Keep up the good work!
Best wishes,
Ann
This is a 10 very OMG good thanks for sharing. I did add some of my own spices and sprinkled on a lil oatmeal flour before adding the vinegar. Delish!
OMG this is delicious! Husband and I both loved it, it’s definitely a keeper, and the quantity is just right for 2 persons. Going to double it to make it for friends. (I did add 1/8 tsp crushed red pepper, just for kicks). Other than that, just as given.
I add a protein that works awesome. Been making this for years. In addition, i cook several lobster tails in boiling water with some old bay seasoning in the water. Crack em open remove the meat and chop it up good with a great chef knife. Mix in at the very end for about 20 seconds to get the flavors of the sauce to marry with the lobster without cooking the lobster much more. Delish. You can even add a little black truffle if you are feeling really fancy and got some cash flow.
Excellence recipe. Had a flare of German cooking. I made a quarter pound fresh pork sausage to have on the side. Then I proceeded to make your recipe in the drippings in the pan. I used balsamic vinaigrette salad dressing instead of vinegar and I always use sour cream when a recipe calls for heavy cream or yogurt because I always have sour cream on hand. Turned out wonderful I will save the recipe.