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Creamy Mushroom Pasta Recipe
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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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!
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:
- 16 ounces cremini mushrooms (baby Bella), cleaned gently with a damp paper towel and your preference of slice sizes
- 4 tablespoons butter
- 1 tablespoon olive oil
- 3 to 4 cloves garlic, minced
- 1 teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup milk
- 1 tablespoon cornstarch
- 1 cup heavy whipping cream
- 1 cup fresh grated parmesan cheese, divided into ¾ cup and ¼ cup
- 2 tablespoons fresh parsley, roughly chopped
- ⅛ teaspoon red pepper flakes, optional
- fresh thyme, several sprigs (optional)
- fresh parsley chopped, for garnish
- 8 ounces linguine pasta
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 linguine in this delicious recipe.
ONIONS: You can substitute finely chopped shallots for the sweet yellow onion.
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
In a large cast-iron skillet over medium heat, melt the butter and olive oil.
Add the sliced mushrooms and minced garlic and cook until tender and brown, about 15 minutes.
Sprinkle the dried thyme over the mushrooms and cook for about one minute stirring several times.
Season with salt and pepper.
Mix the cornstarch into the ½ cup of milk and pour into skillet with the mushrooms. Stir until thickened.
Add the heavy whipping cream, ¾ cup of grated parmesan cheese, chopped parsley, red pepper flakes and fresh sprigs of thyme.
Lower the heat to medium-low and stir until the cheese melts. Remove the woody sprigs of thyme.
Serve garnished with the extra grated cheese and parsley as garnish.
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.
MORE PASTA RECIPES
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.
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.
Linguine 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.
Mushroom Cream Pasta
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 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Ingredients
- 16 ounces cremini mushrooms, baby Bella (cleaned gently with a damp paper towel and your preference of slice sizes)
- 4 tablespoons butter
- 1 tablespoon olive oil
- 3 to 4 cloves garlic, minced
- 1 teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup milk
- 1 tablespoon cornstarch
- 1 cup heavy whipping cream
- 1 cup fresh grated parmesan cheese, divided into ¾ cup and ¼ cup
- 2 tablespoons fresh parsley, roughly chopped
- ⅛ teaspoon red pepper flakes, optional
- fresh thyme, several sprigs (optional)
- fresh parsley chopped, for garnish
- 8 ounces linguine pasta
Instructions
- In a large cast-iron skillet over medium heat, melt the butter and olive oil.
- Add the sliced mushrooms and minced garlic and cook until tender and brown, about 15 minutes.
- Sprinkle the dried thyme over the mushrooms and cook for about one minute stirring several times.
- Season with salt and pepper.
- Mix the cornstarch into the ½ cup of milk and pour into skillet with the mushrooms. Stir until thickened.
- Add the heavy whipping cream, ¾ cup of grated parmesan cheese, chopped parsley, red pepper flakes and fresh sprigs of thyme.
- Lower the heat to medium-low and stir until the cheese melts. Remove the woody sprigs of thyme.
- Serve garnished with the extra grated cheese and parsley as garnish.
Nutrition
Calories: 698kcal | Carbohydrates: 54g | Protein: 22g | Fat: 45g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 118mg | Sodium: 677mg | Potassium: 788mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1667IU | Vitamin C: 4mg | Calcium: 421mg | Iron: 2mg
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Comments
Ed M says
I do most of the cooking at our house and I have your opposite problem. My wife doesn’t eat mushrooms. So I’m sure I would love this and my wife would hate it!