Mushrooms and White Wine Pasta Sauce

This is my go-to quick pasta sauce whenever I'm craving something creamy and rich. I always have these ingredients on hand because it's so easy to make a nice meal out of it.

mushroom white wine pasta

The variation this time I decided to create my own pasta dough with my new nifty attachment for my KitchenAid mixer! I was reading several different recipes of pasta dough and trying to understand the science behind the combinations (i.e. water vs fat content). I had tried three different variations of the recipe using different combinations of eggs and yolks and I still found the recipe with the extra egg yolks make for a tastier pasta.

fresh pasta


  • 1 tsp of olive oil
  • 227g cremini mushrooms sliced
  • 1/2 cup of cream
  • 1/2 cup of dry white wine
  • 2 cloves of garlic, minced
  • 2 servings of fettuccine pasta, cooked


In a hot pan, add olive oil and mushrooms until they have softened. Add in the garlic and cook for about 1 minute and try not to burn the garlic. Lower the heat and add the white wine into the pan. I usually use pinot grigio or riesling, but any dry white wine would do. Bring the heat back up and reduce the alcohol by a half. Lower the heat and then add in the cream. Some recipes call for 1 part white wine and 2 parts cream, but I have found that it's too rich and I prefer it to be a bit more acidic and like the 1:1 ratio of white wine to cream. Stir continuously until the sauce has thickened. Once it's thickened, stir in the cooked pasta into the sauce and serve!

mushroom white wine pasta

In these photos, I had some left over beef steak from the other night, so I decided to add those into the pasta as well to make it a heartier meal. Topped it off with some crushed pistachios and parsley.

mushroom white wine pasta sauce