This creamy mushroom pasta is like a hug in a bowl!
Tender pasta is tossed in a luscious sauce made with sautéed mushrooms, garlic, white wine, and cream. Every bite is pure umami bliss.
The dish comes together so quickly but tastes like it took all day. It’s easy yet impressive, so it’s perfect for date nights, dinner parties, or just treating yourself.
If you want a restaurant-quality meal in your own kitchen, this is it! One bite will take you straight to Flavor Town!
Why You’ll Love This Creamy Mushroom Pasta
Quick & Easy: This creamy mushroom pasta can be prepared and cooked in under 30 minutes. It’s an ideal choice for a fast and satisfying weeknight dinner.
Rich Flavor: The combination of earthy mushrooms, aromatic garlic, and thyme creates a deeply savory and umami-rich taste.
Comfort Food Bliss: The velvety texture creates an irresistibly comforting and indulgent dish.
Budget-Friendly: With a few simple, affordable ingredients, this creamy mushroom pasta won’t break the bank.
Ingredients
- Fettuccine or Linguine Pasta: Long, flat noodles provide the perfect base for a creamy mushroom sauce.
- Baby Bella or Cremini Mushrooms: They’re the flavorful star of the show!
- Olive Oil: It’s used to sauté the mushrooms until browned and bring out their savory umami flavor.
- Garlic, Dried Thyme, Salt, and Black Pepper: Essential seasonings add depth and enhance the earthy mushroom taste.
- Dry White Wine (Optional): A splash of wine adds acidity and deglazes the pan, releasing all the delicious browned bits.
- Heavy Cream: The velvety base of the sauce coats each noodle and mushroom slice.
- Grated Parmesan Cheese: It melts into the cream sauce, making it even more decadent and flavorful. Freshly grated is best.
- Chopped Fresh Parsley: For a pop of freshness and color as a finishing garnish.
How to Make Creamy Mushroom Pasta
This pasta is restaurant-worthy, but it’s so easy to make at home!
1. Cook the pasta. Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
2. Sauté the mushrooms. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 5-7 minutes.
3. Add the garlic and herbs. Add the minced garlic, thyme, salt, and pepper to the mushrooms. Cook for 1-2 minutes until fragrant.
4. Deglaze with the wine. Pour in the white wine, if using, and simmer until mostly evaporated, scraping up any browned bits from the bottom of the pan.
5. Add the cream. Reduce the heat to medium-low and stir in the heavy cream. Simmer gently for 2-3 minutes until slightly thickened.
6. Combine the pasta and sauce. Add the cooked pasta to the skillet with the mushroom sauce. Toss well to coat, adding some of the reserved pasta water if needed to loosen the sauce.
7. Add the Parmesan. Remove from heat and stir in the grated Parmesan cheese until melted. Taste and adjust seasoning as needed.
8. Garnish and serve. Serve the creamy mushroom pasta hot, garnished with chopped fresh parsley and extra Parmesan cheese.
Tips for the Best Creamy Mushroom Pasta
These tips make this pasta the best it can be.
- Pick your pasta wisely. Use a long pasta shape like fettuccine or linguine so the sauce clings to it.
- Mix up the mushrooms. For more depth of flavor, try a mix of cremini, shiitake, oyster, or porcini mushrooms.
- Don’t crowd them! If needed, cook the mushrooms in batches so they brown nicely and don’t steam.
- Ditch the booze. If you prefer not to use wine, substitute with low-sodium chicken or vegetable broth.
- Fresh is best. Mince the garlic yourself for the best flavor, and avoid pre-minced jarred garlic.
- Treat yourself. Use good quality Parmesan cheese and grate it fresh for maximum flavor and smooth melting.
- Try fun variations. Add proteins like chicken, shrimp, or sausage. Mix in veggies like spinach, peas, or sun-dried tomatoes.
How to Store
Here’s how to keep your leftover pasta fresh for days!
To Store: Place the pasta in an air-tight container and refrigerate. It can be safely stored for up to 3-5 days. Freezing creamy mushroom pasta is not recommended. The sauce will separate and become grainy when thawed.
To Reheat: Gently reheat the pasta over low heat on the stove. Add a splash of milk or cream to help the sauce regain its creamy texture. Or, you can microwave it on medium power, stirring occasionally to ensure even heating.
More Creamy Pasta Dinners You Have to Try
Garlic Parmesan Chicken Pasta
Sun-Dried Tomato Chicken Pasta
Lemon Ricotta Pasta
Buffalo Chicken Pasta
Creamy Mushroom Pasta
4
servings10
minutes15
minutes593
This easy yet elegant pasta showcases the delicious pairing of mushrooms and cream. Ready in 25 minutes, it’s perfect for any occasion!
Ingredients
8 ounces fettuccine or linguine pasta
2 tablespoons olive oil
16 ounces baby bella or cremini mushrooms, sliced
4 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup dry white wine (optional)
1 cup heavy cream
1/2 cup grated parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
- Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 5-7 minutes.
- Add the minced garlic, thyme, salt, and pepper to the mushrooms. Cook for 1-2 minutes until fragrant.
- Pour in the white wine, if using, and simmer until mostly evaporated, scraping up any browned bits from the bottom of the pan.
- Reduce the heat to medium-low and stir in the heavy cream. Simmer gently for 2-3 minutes until slightly thickened.
- Add the cooked pasta to the skillet with the mushroom sauce. Toss well to coat, adding some of the reserved pasta water if needed to loosen the sauce.
- Remove from heat and stir in the grated Parmesan cheese until melted. Taste and adjust seasoning as needed.
- Serve the creamy mushroom pasta hot, garnished with chopped fresh parsley and extra Parmesan cheese.
Notes
- Use a generous amount of mushrooms for maximum flavor and texture.
- Sauté the mushrooms well until browned to intensify their savory umami taste.
I would like to make a large pan of this for a potluck birthday dinner. I’m afraid the long pasta–good in a bowl by itself– would be difficult to fit on a plate with other food on the buffet. Would large bow ties be OK? Or perhaps ravioli?
Hi Lesley, I think you can certainly make this with other types of pasta that would be better for a crowd! I’d go with bowties or penne if I were you. Hope you enjoy it!
Can you freeze this recipe? If so what method is best?
Hi, Randy! I wouldn’t recommend freezing this pasta, as it uses a cream-based sauce. After freezing and thawing, the sauce tends to separate and get grainy. The noodles also get pretty mushy.