Creamy White Balsamic Mushroom Pasta-CC
Main Dish • Dairy, Herbs & Spices, Mushrooms, Pasta, Stock, Vegetarian
Already have Recipe Keeper?
Ingredients
- Base
- 12 oz pasta fettuccine, penne, or rigatoni work well
- 2 tbsp olive oil
- 1 tbsp butter optional but delicious
- 1 medium onion, thinly sliced
- 10 oz baby bella mushrooms, sliced
- 3–4 garlic cloves, minced
- Sauce
- 2 tbsp white balsamic vinegar
- 1/2 C vegetable or chicken broth
- 3/4 C heavy cream
- 1/2 C grated Parmesan or Pecorino
- Salt and black pepper to taste
- Pinch of red pepper flakes optional
- Finishing Touches
- Fresh parsley or basil
- Extra Parmesan
- A drizzle of white balsamic reduction or olive oil.
Directions
- Boil in salted water until al dente.
- Reserve 1 cup of pasta water, then drain.
- Heat olive oil and butter if using in a large skillet.
- Add the sliced onions and cook 5–7 minutes until soft and lightly golden.
- Add mushrooms and cook until they release moisture and begin to brown, about 6–8 minutes.
- Stir in garlic and cook 30 seconds.
- Pour in the white balsamic vinegar.
- Scrape up any browned bits — this is where the flavor lives.
- Add broth and simmer 2 minutes.
- Pour in the cream and stir.
- Add Parmesan and let it melt into the sauce.
- Season with salt, pepper, and red pepper flakes.
- If the sauce thickens too much, loosen with pasta water.
- Add the cooked pasta to the skillet.
- Toss until everything is glossy and well‑coated.
- Adjust seasoning and consistency as needed.
- Top with fresh herbs, more cheese, and a tiny splash of white balsamic for brightness.
Notes
- Variations you might enjoy
- - Add protein: grilled chicken, Italian sausage, or white beans.
- - Add greens: spinach, kale, or peas fold in beautifully.
- - Make it smoky: add a pinch of smoked paprika or sauté a little bacon first.
- Here’s a pasta dish that puts your baby bellas, onion, and white balsamic vinegar to work in a way that feels cozy, rich, and a little bright — very much in the spirit of simple ingredients, extraordinary meals.
- Why this works
- Baby bellas bring deep, earthy flavor; white balsamic adds gentle acidity and sweetness; and the onions build a savory base. A touch of cream (or a dairy‑free alternative) ties everything together into a silky sauce that clings beautifully to pasta.
