Simple Basil, Mushroom & White Wine Pasta

This pasta is the mouthwatering weeknight staple of every mushroom lover's dreams.

You'll love this straightforward mushroom and white wine pasta for so many reasons; it's creamy, light, and bursting with flavor. Everything comes together in under 30 minutes and this recipe only calls for a handful of ingredients. The sauce relies on a heavy dose of pasta water to give it a beautiful, silky finish that perfectly clings to the noodles, and only a bit of cream for depth and flavor.

I love using orecchiette for this recipe, but feel free to swap out for your noodle of choice. Pick a white wine that you wouldn't mind drinking, the flavor is key here. I typically stick to a crisp white or dry sherry for this sauce.

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Mushroom white wine sauce ingredients

Simple white wine pasta recipe

1. Cook pasta according to instructions, and reserve one cup of pasta water plus more for thinning. Drain and set aside.
2. In a heavy saucepan, melt butter over medium-low heat. Add mushrooms, and cook for 1-2 minutes, until they begin to soften. Add garlic and red pepper, stir to combine and cook for an additional 30 seconds, until the garlic becomes fragrant.
3. Sprinkle flour evenly over mushrooms and garlic, and gently stir to combine. Cook for 1-2 minutes, stirring occasionally to prevent the flour from scorching.
4. Pour in white wine, using a spatula to deglaze the pan. Stir in the reserved pasta water and reduce heat to low-medium. Place the basil, with the stem, on top of the sauce and allow it to wilt. Stir to combine and simmer for 5-6 minutes, until the sauce begins to thicken.
5. Stir in heavy cream and cook for 2-3 more minutes, stirring occasionally. Remove basil stem and leaves. Stir in grated parmesan, salt, and pepper to taste. Remove from heat and gently toss with cooked pasta. 
6. Serve and garnish with freshly grated parmesan and chopped basil, if desired.

Recipe notes

• Pick a white wine that you enjoy because this sauce calls for a full half cup. Crisp whites and dry sherrys are great choices for pasta.
• If you can't get your hands on cremini mushrooms, your next best bet is to use chopped portobellos. Sliced white mushrooms or shiitakes would also work well.
• Don't forget to reserve a cup of pasta water. It's crucial to give the sauce its silky finish and cling.

Storage

Store this pasta in the fridge for up to five days. The texture and consistency are best before day three.

Looking for more easy dinner ideas? I love this simple chicken & mushroom soup (it has tons of delicious sage), or check out my favorite baked mac n' cheese!

Recipe