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June 2, 2018

Balsamic Mushroom Pasta

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balsamic mushroom pasta photo collage

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. 

Balsamic mushroom pasta on a white plate

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.
Balsamic mushroom pasta on a white plate with the pasta twirled onto a fork

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
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Balsamic Mushroom Pasta | Girl Gone Gourmet

Balsamic Mushroom Pasta


★★★★★

4.9 from 23 reviews

  • Author: April @ Girl Gone Gourmet
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
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Description

Mushrooms in a creamy balsamic sauce tossed with fettuccine pasta. It’s easy to make and so delicious!


Ingredients

Scale
  • 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

  1. Cook the fettuccine according to the directions on the package.
  2. 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.
  3. 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.
  4. Serve with additional parmesan cheese sprinkled over the top.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Saute
  • Cuisine: American

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

Keywords: balsamic mushroom pasta, easy mushroom pasta, balsamic sauce

Did you make this recipe?

Tag @girlgonegourmet on Instagram and hashtag it #girlgonegourmet


116 Comments

About April Anderson

I’m a passionate home cook, cookbook author, recipe developer, freelance writer, food photographer, and dog mom ❤ I garnish (almost) everything with parsley and believe you can make deliciously amazing dishes with everyday ingredients.

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Comments

  1. Jennifer says

    March 29, 2016 at 1:41 pm

    Ohhhhhh, my. Made this last night with a few tweaks–and it was incredible! Thank you so much for sharing this recipe. I can’t wait until lunch time so I can have the leftovers.

    Reply
    • April says

      March 29, 2016 at 6:26 pm

      That’s so great, Jennifer — I’m so happy you liked it! 🙂

      Reply
  2. RainDrop says

    March 4, 2016 at 5:22 am

    That was really good, thank you for this recipe 🙂

    Reply
    • April says

      March 4, 2016 at 12:28 pm

      Thank you for letting me know! I’m so happy you enjoyed it 🙂

      Reply
  3. Sydney says

    February 15, 2016 at 11:36 pm

    This looks amazing. What kind of Balsamic Vinegar did you use? How does it taste with mushrooms?

    Reply
  4. Michaela says

    February 4, 2016 at 8:33 pm

    This is pasta is so simple to make, looks great, and is just absolutely DELICIOUS! I served it with roasted brussel sprouts. Husband and I are happy. 🙂

    ★★★★★

    Reply
    • April says

      February 5, 2016 at 6:22 am

      Hi Michalea! So glad you and your husband enjoyed it – and the brussels sprouts sound delicious!

      Reply
    • Ginger says

      April 18, 2018 at 12:05 pm

      Oh I never thought about roasted Brussels Sprouts with this. I can imagine it would be heavenly…thanks for sharing!

      Reply
  5. Michelle says

    January 27, 2016 at 10:16 pm

    I added another tablespoon of butter to the sauce because there was a little too much balsamic for me but it was delicious! Thank you for a great recipe!

    ★★★★★

    Reply
    • April says

      January 28, 2016 at 6:27 am

      I’m glad it worked for you, Michelle! A little more butter never hurts 😉

      Reply
  6. Michelle says

    January 24, 2016 at 2:15 pm

    Cream as in heavy cream? Can’t wait to make this!

    Reply
    • April says

      January 24, 2016 at 2:50 pm

      Hi Michelle – Yes, use heavy cream. I will update this in the recipe! Let me know how you liked it ☺

      Reply
  7. cheryl says

    January 1, 2016 at 6:11 pm

    Made it for dinner was a huge hit.

    ★★★★★

    Reply
  8. Bekah says

    December 8, 2015 at 8:52 pm

    This was genius! Can’t wait to eat it again for lunch tomorrow!

    Reply
  9. Makenzie says

    November 5, 2015 at 8:12 am

    Made this last night for my husband and some company…everyone loved it..by far the greatest pasta dish I have ever made…so so delicious!

    ★★★★★

    Reply
  10. Claudi says

    November 1, 2015 at 6:56 am

    Found this on pinterest and cooked it tonight, it was delicious! Now I’m browsing through your side and add tons of recipes I will have to try.
    Greetings from Germany, Claudi

    ★★★★★

    Reply
    • April says

      November 2, 2015 at 10:49 am

      Thanks so much for letting me know, Claudia! So glad you enjoyed it 🙂

      Reply
  11. Manda says

    October 13, 2015 at 9:10 pm

    I found this on Pinterest and tried it – it’s fabulous! The butter/shallots/mushroom/balsamic combo is now my favoritest thing ever. I can see this going well on toast, inside of a mushroom pie, with rice, etc. Thank you!

    ★★★★★

    Reply
    • April says

      October 14, 2015 at 6:43 am

      Thanks so much Manda! I’m happy to hear that you enjoyed it and, I agree, the balsamic mushrooms would be great on toast 🙂

      Reply
  12. Amaryllis @ thetastyother.com says

    September 25, 2015 at 6:09 am

    Your photos are beautiful and this recipe is to die for! Forget salad, pasta FTW! I can’t wait to try it- thanks for sharing, April!

    Reply
    • April says

      September 25, 2015 at 7:31 am

      Thanks so much! 🙂

      Reply
  13. Dee says

    September 23, 2015 at 1:07 pm

    I am totally making this pasta tonight so easy and have all the ingredients already in my pantry! I cannot wait.
    Thanks for the great recipe!

    Reply
    • April says

      September 24, 2015 at 6:39 am

      Great, Dee! I hope you enjoy it – let me know how it works out for you 🙂

      Reply
  14. Diane says

    September 10, 2015 at 11:28 pm

    Love this entree! I just want to sit down to a huge plate of it right now. Superb photos. Mushrooms and pasta never looked so good to me! YUM!

    Reply
  15. Byron Thomas says

    September 9, 2015 at 2:10 pm

    You’ve got me craving mushrooms now. 🙂

    Reply
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Hi, I’m April! Welcome to my food world where I share easy recipes made with everyday ingredients ❤ Whether you’re looking for great dinner recipes or ideas for breakfast, appetizers, sides, or desserts, I have so many delicious recipes to share with you! Learn more… 

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