How long can you keep creamy mushroom pasta in the fridge?

You can safely store creamy mushroom pasta in an airtight container in the fridge for up to 3–4 days . Be sure to let it cool completely before sealing to prevent excess moisture from altering the sauce. Reheat gently with a splash of cream or broth to bring it back to life.

What mushroom to use for creamy pasta?

The best mushrooms for creamy mushroom pasta are those with rich umami flavor and firm texture. Cremini (baby bella), white button, and Swiss brown mushrooms are top choices. They hold up well to sautéing and create that savory, meaty base that gives this dish its depth.

Which mushroom is best for pasta?

Cremini mushrooms are often considered the best for pasta dishes due to their earthy flavor and moisture content. They're less watery than white mushrooms and develop a golden brown edge when sautéed properly, making them ideal for creamy mushroom pasta .

Can you reheat creamy mushroom pasta?

Yes, you can reheat creamy mushroom pasta , but it requires care to avoid curdling or drying out. Reheat on the stovetop over low heat, stirring in a bit of cream, milk, or pasta water until the sauce returns to its original texture. Microwaving is fine if done slowly with added moisture.

How long can you keep creamy pasta?

Creamy pasta, in general, should be eaten within 3–4 days when stored properly in the refrigerator. After that, the cream-based sauce may begin to break down or develop off-flavors. For best quality, consume your creamy mushroom pasta within the first two days.

Is it safe to reheat mushroom sauce?

Yes, it is safe—as long as the sauce has been stored properly. Reheat mushroom-based cream sauces over low heat , and avoid boiling. Stir gently, and add a small amount of liquid to smooth out the texture. Mushroom sauce reheats best when fresh and consumed within a few days.

Creamy Mushroom Pasta – The Best 1-Pot Dinner for 2024

Description

Creamy mushroom pasta done right! Make this rich, easy dinner in 30 min. Comfort food with mushrooms, garlic & Parmesan.

Ingredients

Scale

160g (6 oz) fettuccine or linguine

2 tbsp (30g) unsalted butter

½ tbsp olive oil

300g (10 oz) mushrooms, sliced ⅛″ thick (white, cremini, or Swiss brown)

2 garlic cloves, finely chopped

½ cup (125 ml) dry white wine (or use more broth if preferred)

½ cup (125 ml) chicken broth or vegetable stock, low sodium

¾ cup (185 ml) heavy cream (or thickened cream)

⅓ cup (30g) Parmesan cheese, finely grated

½ tsp salt

½ tsp freshly ground black pepper

Fresh chopped parsley, for garnish (optional)

Extra Parmesan, for serving

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Instructions

Bring a pot of salted water to boil.
Cook pasta 1 minute less than package instructions (so it finishes in the sauce).
Before draining, scoop out 1 cup of pasta cooking water, then drain. Do not rinse.
In a large skillet over high heat, melt 2 tbsp butter with ½ tbsp olive oil.
Add the sliced mushrooms. Stir regularly until they start to sweat.
Sprinkle with salt and pepper, continue cooking for 4–5 minutes until mushrooms are golden.
Add garlic and deglaze
Stir in 2 chopped garlic cloves, cook 1 minute until fragrant.
Carefully pour in ½ cup white wine — it will steam.
Scrape up browned bits from the skillet and simmer until most of the wine evaporates.
Lower heat to medium.
Add ½ cup broth, ¾ cup heavy cream, ⅓ cup Parmesan, plus remaining salt & pepper.
Stir until cheese melts. Simmer gently 2 minutes to slightly thicken.
Add drained pasta directly into the sauce.
Toss for 1–2 minutes, adding splashes of reserved pasta water as needed until sauce becomes glossy and coats the pasta.
Top with chopped parsley and extra Parmesan.
Serve immediately while hot and creamy.

Notes

If you cook the pasta too long in water, it will become soft and mushy, breaking apart when you toss it with the sauce.

Always cook it 1 minute less than the package suggests, since it finishes cooking in the sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: VEGETARIEN RECIPES
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 plate
Calories: 893 kcal
Sugar: 5 g
Sodium: 1117 mg
Fat: 58 g
Saturated Fat: 33 g
Unsaturated Fat: 25 g
Trans Fat: <0.5 g
Carbohydrates: 67 g
Fiber: 4 g
Protein: 24 g
Cholesterol: 237 mg