Creamy Mushroom Pastarn

a close up shot of Creamy Mushroom Pasta on a plate with a fork grabbing a piece

This creamy mushroom pasta features flavorful mushrooms in a parmesan cream sauce that will make your next pasta night out of this world.

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Prep Time10

Cook Time30

Total Time40

Servings

Table of Contents

Ingredients For Creamy Mushroom Pasta
Mushroom Cream Pasta Substitutions And Additions
How To Make Mushroom Pasta
What To Serve With Creamy Mushroom Pasta
Storing Mushroom Pasta
Why We Love This Recipe
Creamy Mushroom Pasta Recipe FAQs
More Recipes You’ll Love
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Creamy mushroom pasta is the perfect comfort food for chilly winter nights. The rich, earthy flavor of the mushrooms pairs perfectly with the luxurious cream sauce, and the parmesan cheese adds a delicious salty note, making this pasta dish irresistible!

overhead shot of Creamy Mushroom Pasta on a plate with a fork grabbing a piece

Ingredients For Creamy Mushroom Pasta

Creamy mushroom pasta is the ultimate comfort food that can satisfy any craving for a hearty meal.

The smooth and silky texture of the cream sauce pairs perfectly with the earthy flavor of the mushrooms, creating a burst of savory goodness in every bite.

The pasta itself provides a wonderful base for the mushroom cream sauce, absorbing all of its delicious flavors and enhancing the overall taste.

You’ll need:

4-5 tablespoons of extra virgin olive oil
4 tablespoons of salted sweet cream butter
1 cup of finely chopped sweet yellow onion
2 tablespoons of minced garlic
16 ounces of sliced white button mushrooms
1 ½ teaspoons of kosher salt
1 teaspoon of fresh cracked black pepper
2 cups of chicken broth
2 cups of heavy cream
1 cup of shredded parmesan cheese plus 2 tablespoons (for garnish)
8 ounces of fettuccine, cooked according to package directions
2 teaspoons of chopped flat parsley (optional garnish)

PRO TIP:

High-quality ingredients make all the difference in this fresh dish; try to use the best quality you can find, especially the parmesan cheese.

Mushroom Cream Pasta Substitutions And Additions

PASTA: You can substitute any cooked pasta for the fettuccine in this delicious recipe.

BROTH: You can substitute vegetable broth or a cup of pasta water for the chicken broth in the creamy pasta sauce.

ONIONS: You can substitute finely chopped shallots for the sweet yellow onion.

MUSHROOMS: You can substitute a variety of mushrooms in the creamy parmesan sauce, including baby Bellas, portobello, shiitake, or cremini mushrooms.

PARMESAN CHEESE: Parmesan cheese adds a salty and nutty kick to the sauce. If you’re out of Parmesan or prefer milder cheese, you can use Pecorino Romano or Grana Padano.

GARLIC: If you’re not a fan of garlic’s strong flavor, you can use roasted garlic instead. Roasting garlic mellows out its taste, giving it a sweet and caramelized quality.

How To Make Mushroom Pasta

For this tasty pasta recipe, you will make the creamy sauce in a skillet, simmering it until the perfect consistency. Just before serving, you’ll add the cooked pasta and toss until fully combined.

STEP ONE: Add the butter and 4 tablespoons extra virgin olive oil to a 10 to 12-inch nonstick skillet over medium-high heat and allow the butter to melt.

STEP TWO: Add the chopped onions to the skillet and saute for five to six minutes, stirring often, until the onions are opaque.

STEP THREE: Add the garlic and cook for another minute.

OUR RECIPE DEVELOPER SAYS

Stir constantly to make sure the garlic doesn’t burn in the pan.

STEP FOUR: Add the sliced mushrooms and continue to stir often for another five to seven minutes until the mushrooms cook down and begin to brown. If needed, add an additional tablespoon of olive oil.

STEP FIVE: Add the kosher salt and cracked pepper to the mushrooms and cook for one minute.

STEP SIX: Add the chicken broth. Allow the sauce to simmer for two to three minutes, stirring occasionally.

STEP SEVEN: Add the heavy cream. Lower the heat to medium-low. Allow the sauce to simmer for eight to ten minutes.

Stir often to keep the cream from scorching.

heavy cream added to the mushroom mixture

STEP EIGHT: Just before you are ready to serve, remove the pan from the heat and stir in the 1 cup of parmesan cheese.

Stir constantly until the cheese is completely melted.

STEP NINE: Add the cooked fettuccine to the pan and toss to coat the noodles completely with the creamy mushroom pasta sauce.

Sprinkle the two tablespoons of parmesan cheese and the chopped parsley. Serve while hot.

PRO TIP:

Al dente is the ideal consistency for pasta. The pasta will be tender and will still have a slightly firm texture when you bite into it.

fettuccine added to the pan and tossed with the coated noodles

What To Serve With Creamy Mushroom Pasta

This rich pasta dish makes an easy weeknight meal since it comes together so quickly.

Serve it along with a loaf of garlic bread or cheesy pull-apart bread and a simple Caesar salad for a complete meal.

You could instead opt to enjoy this pasta with a delicious serving of roasted vegetables or roasted broccoli for a fresh side dish.

If you prefer creamy pasta to a tomato-based version, we recommend that you check out our creamy Italian chicken with pasta as well as our everything bagel pasta.

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Storing Mushroom Pasta

If you have any leftover mushroom pasta, here are a few tips for storing it.

IN THE FRIDGE: Store any leftover pasta in an airtight container in the refrigerator for up to two days.

You can store the sauce (without the noodles) for up to three days in the refrigerator.

IN THE FREEZER: We don’t recommend freezing this creamy pasta with mushrooms recipe. It may lose its creamy texture during the freezing process.

How To Reheat Mushroom Pasta

In the microwave, add a splash of milk and reheat for one minute before stirring and heating in 30-second increments until heated through.

To heat on the stovetop, add the milk and warm in a saucepan until heated through.

close up shot of Creamy Mushroom Pasta on a skillet with tongs

Why We Love This Recipe

IRRESISTIBLE CREAMINESS: The velvety, creamy sauce in this recipe is simply divine. It coats each strand of pasta and clings to the mushrooms, creating a luscious, indulgent dish that’s incredibly satisfying.

EARTHY MUSHROOM FLAVOR: Mushrooms bring a rich, umami-packed taste to the dish. They add depth and complexity that pair perfectly with the creamy sauce.

QUICK AND EASY: This recipe is a lifesaver when you need a delicious meal in a hurry. With step-by-step instructions and minimal prep, it’s perfect for busy weeknights or whenever you’re craving comfort food without the fuss.

Fettuccine smothered in a creamy sauce loaded with savory mushrooms and parmesan cheese is my idea of the ultimate comfort food. You’ll be transported to a kitchen in Italy as soon as you take your first bite of this easy and flavorful creamy mushroom pasta dish.

Creamy Mushroom Pasta Recipe FAQs

Can I use a different kind of mushroom in this recipe?

This easy recipe would work well with any type of sliced mushrooms you have available to you, including oyster mushrooms, portobello mushrooms, baby Bella mushrooms, shiitake mushrooms, or cremini mushrooms.

How do I know when the pasta is al dente?

To test your pasta for al dente, take a bite of the pasta a minute or two before the package instructions indicate it should be done. When you bite into it, and your teeth feel some resistance, but the pasta is still tender, your pasta is al dente.

Can I freeze this great recipe?

We don’t recommend freezing this recipe. The creamy mushroom sauce will lose its texture during the freezing process and not be quite as creamy once thawed.

What kind of pasta is best for this recipe?

This pasta recipe will work well with any type of pasta that you enjoy. Long or short pasta shapes will both work.

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Mushroom Cream Pasta

5 from 1 vote

This creamy mushroom pasta features flavorful mushrooms in a parmesan cream sauce that will make your next pasta night out of this world.

Prep Time 10

Cook Time 30

Total Time 40

Servings

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Ingredients

4-5 tablespoons olive oil, extra virgin
4 tablespoons salted sweet cream butter
1 cup sweet yellow onion, finely chopped
2 tablespoons minced garlic
16 ounces mushrooms, sliced bottom
1 ½ teaspoons kosher salt
1 teaspoon fresh cracked black pepper
2 cups chicken broth
2 cups heavy cream
1 cup shredded parmesan cheese
2 tablespoons shredded parmesan cheese, for garnish
8 ounces fettuccine, cooked according to package directions
2 teaspoons chopped flat parsley, optional garnish

Instructions

Add the butter and 4 tablespoons extra virgin olive oil to a 10 to 12-inch nonstick skillet over medium-high heat and allow the butter to melt.
Add the chopped onions to the skillet and saute for 5 to 6 minutes, stirring often, until the onions are opaque.
Add the garlic and cook for another minute, stirring constantly to keep the garlic from browning too quickly.
Add the sliced mushrooms and continue to stir often for another 5-7 minutes until the mushrooms cook down and begin to brown. If needed, add an additional tablespoon of olive oil.
Add the kosher salt and cracked pepper to the mushrooms and cook for 1 minute.
Add the chicken broth. Allow the sauce to simmer for 2 to 3 minutes, stirring occasionally.
Add the heavy cream. Lower the heat to medium-low. Allow the sauce to simmer for 8 to 10 minutes. Stir often to keep the cream from scorching.
Just before you are ready to serve, remove the pan from the heat and stir in the 1 cup of parmesan cheese. Stir constantly until the cheese is completely melted.
Add the cooked fettuccine to the pan and toss to coat the noodles completely. Sprinkle the 2 tablespoons of parmesan cheese and the chopped parsley. Serve while hot.

Notes

High-quality ingredients make all the difference in this fresh dish; try to use the best quality you can find, especially the parmesan cheese.
Stir constantly to make sure the garlic doesn’t burn in the pan.
Al dente is the ideal consistency for pasta. The pasta will be tender and will still have a slightly firm texture when you bite into it.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Sian Cox Photographer
Lexus Monroe Editorial Assistant
Teresia Shrum Recipe Developer