25-Minute Creamy Balsamic Mushroom Pasta
Tender fettuccine tossed in a velvety balsamic-Parmesan sauce with caramelized mushrooms and fresh parsley—this quick and flavorful pasta is both comforting and restaurant-worthy, ready in under 30 minutes.
Equipment
- 1 large sauté pan
- 1 medium saucepan (for pasta)
- 1 cutting board + chef’s knife
- 1 garlic press or mincer
- 1 cheese grater
Ingredients
- 4 oz fettuccine pasta
- 2 tbsp butter divided
- 1 tbsp olive oil
- ¼ cup shallot finely diced
- 2 garlic cloves minced
- 8 oz baby portobello mushrooms sliced
- ¼ cup balsamic vinegar
- ¼ cup heavy cream
- 1 tbsp fresh parsley chopped
- ¼ cup grated Parmesan cheese plus extra for topping
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Prepare the Pasta Water: Fill a medium-sized saucepan with water, add a generous pinch of salt, and bring it to a rolling boil over high heat. Salting the water not only seasons the pasta as it cooks but also enhances the overall flavor of the final dish.
- Cook the Fettuccine: Once the water reaches a full boil, carefully add the fettuccine pasta and stir briefly to prevent sticking. Cook according to the package directions, usually about 8–10 minutes, until the pasta is al dente—tender but still with a slight bite. Before draining, reserve about ½ cup of the starchy pasta water, which can be used later to adjust the sauce consistency if needed. Drain the pasta well and set it aside.
- Start the Flavor Base: While the pasta is cooking, place a large sauté pan over medium heat.Add 1 tablespoon of butter and the olive oil to the pan. As the butter melts, swirl the pan gently so that the fat evenly coats the bottom. This mixture of butter and oil creates a rich base while preventing the butter from burning.
- Sauté the Aromatics: Add the finely diced shallot and minced garlic to the pan. Stir frequently with a wooden spoon or silicone spatula, allowing them to soften and release their aroma.Cook for about 2–3 minutes, just until the shallots become translucent and the garlic turns lightly golden. Avoid over-browning, as burnt garlic can turn the sauce bitter.
- Cook the Mushrooms: Add the sliced baby portobello mushrooms to the pan. Toss them well so they are coated with the butter and oil mixture. At first, the mushrooms will release liquid and appear soggy—this is normal. Continue cooking for 7–8 minutes, stirring occasionally, until the liquid evaporates and the mushrooms begin to brown around the edges. If the pan looks dry, drizzle in a touch more olive oil to keep them from sticking. Proper browning intensifies their earthy flavor and adds depth to the sauce.
- Deglaze with Balsamic Vinegar: Pour the balsamic vinegar into the pan with the mushrooms. The vinegar will sizzle on contact—this is a good sign. Use your spatula to scrape up any browned bits stuck to the bottom of the pan; these are concentrated pockets of flavor that will enrich the sauce. Stir well so the mushrooms absorb the tangy sweetness of the vinegar. Allow the mixture to simmer for 1–2 minutes until slightly reduced.
- Enrich the Sauce: Add the remaining tablespoon of butter to the pan and stir until melted. Remove the pan briefly from the heat and slowly pour in the heavy cream. Stir continuously to create a smooth, silky sauce. Next, sprinkle in the grated Parmesan cheese. Keep stirring until the cheese fully melts and blends with the cream, forming a luscious coating that clings to the mushrooms.
- Combine Pasta and Sauce: Add the cooked fettuccine directly into the pan with the mushroom sauce. Use tongs or a pasta fork to gently toss and fold the pasta until every strand is coated. If the sauce feels too thick, splash in a few tablespoons of the reserved pasta water and stir again until it reaches your desired creaminess.
- Season and Finish: Sprinkle in the chopped fresh parsley for a pop of color and freshness. Season with salt and freshly cracked black pepper to taste, adjusting carefully since Parmesan already adds saltiness. Toss once more to evenly distribute the flavors.
- Serve and Garnish: Transfer the pasta to serving bowls or plates. Top with an extra sprinkle of Parmesan cheese and, if desired, a light drizzle of olive oil for extra richness. Serve immediately while warm and enjoy this restaurant-style meal right at home.
Notes
- Always salt pasta water generously for better flavor.
- Baby portobello mushrooms (cremini) provide deep, earthy flavor but can be swapped with button mushrooms or a mix.
- Browning mushrooms properly is key—don’t overcrowd the pan, or they’ll steam instead of caramelize.
- Reserve some pasta water; it helps adjust sauce consistency without diluting flavor.
- Fresh parsley and Parmesan brighten the final dish and balance the richness.
