Creamy mushroom pasta is a comforting and savory dish made with sautéed mushrooms and garlic in a smooth, velvety cream sauce tossed with your favorite pasta. Rich in umami and finished with Parmesan and fresh herbs, it’s an easy yet luxurious meal suitable for weeknights or special occasions.
Why You’ll Love This Recipe
- Deep, earthy flavor from sautéed mushrooms adds richness to every bite.
- The creamy sauce is smooth, well-balanced, and coats the pasta perfectly.
- It’s ready in about 30 minutes, ideal for busy weeknights.
- Requires only basic ingredients and minimal preparation.
- Easily adaptable with different mushrooms, pasta shapes, or add-ins.
- Vegetarian-friendly and can be made vegan with simple swaps.
- Pairs beautifully with garlic bread, salad, or grilled vegetables.
- Impressive enough for guests, simple enough for casual dinners.
- Offers a satisfying alternative to meat-based pasta sauces.
- A great way to incorporate more mushrooms into your diet.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Pasta (such as fettuccine, linguine, penne, or tagliatelle)
- Olive oil
- Butter
- Garlic, minced
- Mushrooms (such as cremini, button, or mixed varieties), sliced
- Heavy cream or half-and-half
- Grated Parmesan cheese
- Salt and black pepper
- Fresh parsley or thyme (for garnish)
- Optional: white wine, onion, crushed red pepper flakes
directions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve ½ cup of the pasta water before draining.
- While the pasta cooks, heat olive oil and butter in a large skillet over medium heat.
- Add garlic and sauté briefly until fragrant. Then add the mushrooms and cook until they release moisture and begin to brown, about 8–10 minutes.
- Deglaze the pan with white wine if using and simmer until most of the liquid evaporates.
- Pour in the cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth.
- Season the sauce with salt and pepper to taste.
- Add the drained pasta to the skillet and toss to coat evenly in the sauce. Add a splash of reserved pasta water if the sauce is too thick.
- Garnish with chopped parsley or thyme and serve immediately.
Servings and timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
- Vegan version: Use olive oil only, coconut cream or cashew cream, and vegan Parmesan.
- Add protein: Include grilled chicken, shrimp, or bacon for a heartier meal.
- Add greens: Stir in baby spinach, kale, or arugula during the final minutes of cooking.
- Spicy option: Add red pepper flakes or a pinch of cayenne for heat.
- Lemon zest: Add lemon zest or juice at the end for brightness.
- Mushroom blend: Use a mix of wild mushrooms such as shiitake, oyster, and porcini for depth.
- Cheese blend: Try Pecorino Romano or Gruyère instead of Parmesan.
- Gluten-free: Use your preferred gluten-free pasta.
- Nutty finish: Top with toasted pine nuts or walnuts for added texture.
- Truffle oil: Drizzle lightly with truffle oil before serving for a luxurious flavor.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a saucepan over medium-low heat with a splash of milk or cream to loosen the sauce. Stir gently until warmed through.
Microwaving is possible but may result in slightly separated sauce—stir halfway through heating.
FAQs
What pasta works best with creamy mushroom sauce?
Fettuccine, linguine, and tagliatelle are ideal as they hold onto the sauce well. Short pastas like penne or rigatoni also work.
Can I use milk instead of cream?
Yes, though the sauce will be lighter and less rich. Whole milk or evaporated milk are better substitutes than low-fat milk.
Can I make this dish vegan?
Absolutely. Use olive oil, plant-based cream, and vegan cheese to create a satisfying vegan version.
How do I prevent the sauce from curdling?
Avoid high heat once the cream is added. Simmer gently and stir constantly.
Can I make this ahead of time?
You can prepare the sauce and mushrooms ahead, then reheat and combine with freshly cooked pasta when ready to serve.
Can I freeze creamy mushroom pasta?
It’s not recommended. Cream-based sauces may separate when thawed and reheated, affecting texture.
How do I enhance the mushroom flavor?
Use a mix of fresh mushrooms and consider adding dried porcini soaked in hot water. Incorporate the soaking liquid into the sauce for added depth.
Can I skip the cheese?
Yes, though Parmesan adds flavor and thickness. Consider adding nutritional yeast in vegan versions.
What’s the best mushroom for this dish?
Cremini and baby bella mushrooms are great all-purpose options. A blend of wild mushrooms adds complexity.
What sides go well with this pasta?
Garlic bread, roasted vegetables, green salad, or a light soup all complement the richness of this dish.
Conclusion
Creamy mushroom pasta is the ultimate comfort food that brings together earthy mushrooms, silky cream sauce, and perfectly cooked pasta. Quick, easy, and endlessly adaptable, it’s a go-to dish for cozy nights in or when entertaining with minimal fuss. Whether vegetarian or enhanced with proteins, this pasta promises both flavor and satisfaction in every bite.
PrintCreamy Mushroom Pasta
Creamy Mushroom Pasta is a comforting, rich dish made with tender pasta tossed in a garlic-infused cream sauce loaded with sautéed mushrooms. It’s a quick, vegetarian-friendly meal perfect for weeknights or cozy dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 8 oz (225g) pasta (fettuccine, linguine, or spaghetti)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 10 oz (280g) mushrooms, sliced (cremini, button, or mixed)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup pasta water (reserved)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta according to package instructions in salted water until al dente. Reserve 1/4 cup of pasta water and drain the rest.
- While pasta cooks, heat olive oil and butter in a large skillet over medium heat.
- Add garlic and sauté for 30 seconds until fragrant.
- Add sliced mushrooms, salt, pepper, and thyme (if using). Cook for 6-8 minutes, stirring occasionally, until mushrooms are browned and tender.
- Reduce heat to low and stir in heavy cream. Let it simmer for 2-3 minutes to slightly thicken.
- Stir in Parmesan cheese and reserved pasta water until sauce is smooth and creamy.
- Add the drained pasta to the skillet and toss to coat evenly in the sauce.
- Serve hot, garnished with fresh parsley and more Parmesan if desired.
Notes
- Use a mix of mushrooms like shiitake and portobello for deeper flavor.
- For a lighter version, substitute half-and-half or milk for heavy cream.
- Add spinach or peas for extra veggies.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently with a splash of cream or milk.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 55mg