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Creamy Mushroom Pasta with Fontina Cheese

Ana Coronado
February 17, 2025
This delicious, melt-in-your-mouth Creamy Mushroom Pasta with Fontina Cheese will be your new favorite way to serve pasta. This ultra-satisfying mushroom pasta recipe has a delightfully rich-tasting mushroom sauce with garlic, buttery Fontina cheese, and meaty baby Bella mushrooms—sinful!
5 from 2 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner
Cuisine American, Italian, Mediterranean
Servings 4
Calories 706 kcal

Equipment

  • 1 pan 3.5-quart
  • 1 pot 4-quart for cooking pasta

Ingredients
  

  • 8 ounces Farfelle pasta
  • 1 cup Pasta water
  • 2 tablespoons Extra virgin olive oil divided
  • 2 tablespoons Butter divided
  • 16 ounces Baby Bella mushrooms sliced
  • 1 small Shallot finely chopped
  • 1 clove Garlic, fresh minced
  • 1 tablespoon All-purpose flour
  • 3/4 cup Half and half or heavy cream *if you use heavy cream, see note below
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Coarse pepper
  • 1 teaspoon Thyme dried
  • 1/8 teaspoon Nutmeg ground
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Onion powder
  • 1/2 teaspoon Paprika sweet
  • 2 cups Fontina cheese
  • 1/4 cup Parmesan cheese or Romano cheese grated, for serving
  • Parsley, fresh finely chopped, for garnish

Instructions
 

  • Cook the pasta according to the package directions. Drain and keep 1 cup of pasta water.
  • Preheat the pan over medium heat.
  • Add 1 tablespoon of extra virgin olive oil and 1 tablespoon of butter.
  • Add sliced mushrooms, shallots, and fresh garlic. Sauté for 2-3 minutes, or until the mushrooms are tender and have cooked down.
  • Once the mushrooms are cooked, use a slotted spoon to remove the mushroom mixture, place it in a bowl, and set it aside. The mushroom liquid will remain in the pan; this is fine.
  • Lower the heat on the pan to medium-low.
  • Using the same pan, add 1 tablespoon of extra virgin olive oil and 1 tablespoon of butter.
  • Add the flour and stir to create a roux. Stir for about 1 minute.
  • Add the half and half and stir until the roux is thoroughly blended and the sauce is smooth.
  • Add the shredded Fontina cheese, salt, pepper, dried thyme, garlic powder, onion powder, nutmeg powder and paprika.
  • Stir until the cheese is completely melted and the sauce is thick and smooth. Add 1/4 cup of pasta water to thin the sauce.
  • Add the cooked pasta and toss together.
  • Adjust the thickness of the sauce with the remaining pasta water a quarter cup at a time.
  • Garnish with chopped parsley and top with freshly grated Parmesan Cheese.
  • Serve hot.

Notes

*You will need more pasta water to thin the sauce if you choose heavy cream. Heavy cream is delicious in this recipe, but the sauce is much thicker.

Nutrition

Serving: 2cupsCalories: 706kcalCarbohydrates: 55gProtein: 31gFat: 41gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 113mgSodium: 1016mgPotassium: 793mgFiber: 3gSugar: 7gVitamin A: 1140IUVitamin C: 2mgCalcium: 511mgIron: 2mg

Nutritional information is calculated online and should be used as a guide.

Keyword baby bella mushrooms, chicken and mushroom sauce, Creamy mushroom pasta, easy pasta recipe, Fontina cheese, mushroom pasta recipes, mushroom recipes

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