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
You’ve got me craving mushrooms now. 🙂
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!
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!
Great, Dee! I hope you enjoy it – let me know how it works out for you 🙂
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!
Thanks so much! 🙂
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!
Thanks so much Manda! I’m happy to hear that you enjoyed it and, I agree, the balsamic mushrooms would be great on toast 🙂
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
Thanks so much for letting me know, Claudia! So glad you enjoyed it 🙂
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!
This was genius! Can’t wait to eat it again for lunch tomorrow!
Made it for dinner was a huge hit.
Cream as in heavy cream? Can’t wait to make this!
Hi Michelle – Yes, use heavy cream. I will update this in the recipe! Let me know how you liked it ☺
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!
I’m glad it worked for you, Michelle! A little more butter never hurts 😉
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. 🙂
Hi Michalea! So glad you and your husband enjoyed it – and the brussels sprouts sound delicious!
Oh I never thought about roasted Brussels Sprouts with this. I can imagine it would be heavenly…thanks for sharing!
This looks amazing. What kind of Balsamic Vinegar did you use? How does it taste with mushrooms?
That was really good, thank you for this recipe 🙂
Thank you for letting me know! I’m so happy you enjoyed it 🙂
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.
That’s so great, Jennifer — I’m so happy you liked it! 🙂