Indulge in the comforting flavors of creamy mushroom pasta, where tender noodles are coated in a rich, velvety sauce loaded with earthy mushrooms and cream. This pasta recipe is ready in under 30 minutes.
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Mushroom Pasta
Creamy mushroom pasta is made with your favorite variety of mushrooms, heavy cream, garlic, shallots and parmesan cheese; the combination is divine. This simple yet elegant meal is perfect for busy weeknights or date night.
Key Ingredients and Substitutions
Here are the key ingredients to make mushroom pasta recipe. For all the ingredients, see the recipe card below.
- Noodles –Most pasta noodles will work in this recipe, but long pasta works best. Think fettuccine, bucatini, linguine, or angel hair pasta.
- Mushroom – Any of these mushrooms work well: white button mushrooms, cremini mushrooms (baby bellas), Oyster mushrooms, Shiitake mushrooms, Portobello mushrooms and King oyster mushrooms. Here’s how to clean the mushrooms.
- Heavy Cream – This is what makes the sauce “creamy”. You can sub in milk or half-and-half, but it won’t be as creamy.
- Dry White Wine – This adds flavor to the pasta and helps deglaze the pan, but you can sub in more chicken stock.
- Parmesan Cheese – freshly grade your own cheese instead of buying the pre-shredded type.
- Lemon Juice – in testing, half of the testers liked adding a bit of lemon juice to the end and the other half preferred it without. Try both ways and see which way you prefer.
Many of these ingredients are also used to make Mushroom Gravy.
How to Make Creamy Mushroom Pasta
This is a pretty straightforward and easy pasta recipe to make, so I won’t bore you with photos of the very basic steps. Instead, here are two photos that show what the mushrooms should look like after browning and the skillet with all the ingredients ready to combine.
Possible Additions
While this mushroom cream sauce is great on its own, there are some popular variations:
Chicken and Mushroom Pasta –Add in cooked chicken for more protein.
Mushroom Pasta with Spinach –Add in fresh spinach towards the end of cooking for added nutrition.
Serving Suggestions
Here are a few side dish ideas to serve with pasta with mushrooms:garlic bread, green salad, peas, spinach, asparagus, orBrussels sprouts.
Drink Pairings
Here are a few wines that pair well with creamy mushroom pasta: Pinot Noir, Chianti, Merlot, Chardonnay or my personal favorite Champagne. Champagne adds a luxurious touch and the bubbles cut through the richness of the cream sauce.
Popular Pasta and Mushroom Recipes
Creamy Mushroom Sauce
Servings: 4 servings
Calories: 582kcal
Cost: $12
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Ingredients
- 8 oz dried pasta (*Note 1)
- 2 tbsp olive oil, divided
- 3 tbsp unsalted butter, divided
- 16 oz mushrooms, sliced
- ½ tsp salt
- 1 large garlic clove, finely minced
- 1 tbsp minced shallot
- ¾ cup heavy cream
- ½ cup dry white wine (*Note 2)
- ½ cup low sodium chicken stock
- ½ tsp Worcestershire sauce
- ½ cup freshly grated parmesan cheese (*Note 3)
- ½ tsp black pepper
- optional garnish: parsley and extra Parmesan
Instructions
COOK THE MUSHROOM SAUCE
Pre-heat a large skillet over medium heat and add 1 Tablespoon extra-virgin olive oil and 1 Tablespoon butter. Once melted add half the mushrooms, in a single layer. Don’t toss the mushrooms until the edges start to brown, approx. 2-3 minutes. Toss the mushrooms and cook for 3-4 more minutes, tossing occasionally.
Use a slotted spoon to transfer the cooked mushrooms to a plate. Sprinkle with half the salt.
Repeat the above process with the other half of the mushrooms, starting with adding 1 Tablespoon extra-virgin olive oil and 1 Tablespoon butter to the skillet.
Add all of the cooked mushrooms to the skillet. Add shallots and cook, stirring often, until translucent and soft, about 2 minutes. Add the garlic and cook until fragrant approximately 30-60 seconds.
Add the wine and stir, making sure to scrap the bottom of the skillet. Simmer for 1-2 minutes until the wine smell dissipates.
Add the heavy cream, chicken broth, Worcestershire sauce, the rest of the salt, and black pepper. Stir and simmer for 2 minutes.
Turn the heat down to low and add the pasta noodles. Toss and cook for 2-3 minutes, until the sauce starts to thicken. Add 1/4 cup reserved pasta water if pasta seems too dry.
Remove the skillet from the heat and toss in the remaining butter. Taste and season with more salt, to taste.
Transfer to individual serving bowls and garnish with more parmesan cheese and fresh parsley. Serve immediately for best texture.
Notes
Note 2 – Sub in equal parts chicken broth if you don’t have or want to use wine.
Note 3 – Pre-shredded and grated Parmesan cheese won’t melt properly, so stick to freshly shredded cheese.
Leftover and storage – Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 582kcal | Carbohydrates: 46g | Protein: 14g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 528mg | Potassium: 250mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1018IU | Vitamin C: 1mg | Calcium: 200mg | Iron: 1mg
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