This creamy mushroom pasta is loaded with buttery mushrooms, garlic, and a rich cream sauce that coats every noodle. Ready in just 30 minutes, it's perfect for an easy weeknight dinner or a cozy date night at home. Grab some homemade garlic bread and dig in!
Staying in for dinner gets a lot more appealing when this creamy mushroom pasta recipe is on the menu. There’s a full pound of mushrooms in a garlicky Parmesan cream sauce—what could be better? It’s a cozy dinner for a chilly night or date night at home, though I’d happily grab a bowl any time!
The sauce comes together while the pasta cooks, making this one of those quick dinner recipes you can pull off in about 30 minutes. Set out a few bowls, pass the extra Parmesan, and dinner is ready. For more ideas to keep your dinner rotation interesting, browse my quick pasta recipes and easy weeknight dinner recipes.
A reader, Ed, commented: “This is a real keeper. Just had this for dinner and my wife and I think it is awesome. Followed the recipe but did add some red pepper flakes. ★★★★★”
Another reader, Jenna, commented: “Made this for a stay at home date night with my husband and we both loved it! 10/10! ★★★★★”
Why You’ll Love This Creamy Mushroom Pasta
- Ready in about 30 minutes. Cook the pasta while the sauce comes together, and dinner won’t keep you waiting!
- A sauce worth grabbing bread for. Buttery mushrooms, garlic, fresh herbs, and Parmesan make every creamy forkful full of flavor.
- Weeknight dinner or date night in. Simple enough for a busy evening and just as welcome when you have company.
- A gluten-free option. Use certified gluten-free pasta and an all-purpose gluten-free flour blend, and check the remaining ingredient labels.
- Kid-approved! A creamy pasta dinner that’s a hit with little ones, toddlers included!
Ingredients You Need
- Pasta: Pappardelle, fettuccine and linguine are my favorites, but penne, rigatoni, or another short shape works, too. Cook the pasta about 1 minute less than the package directions so it can finish cooking in the sauce.
- Mushrooms: Baby bella (cremini) mushrooms are my go-to, but white button mushrooms work, too. Keep the slices about the same thickness so they cook evenly.
- Butter & Olive Oil: These give the mushrooms plenty of flavor as they cook down and form the base of the sauce. You’ll stir in the flour later to help thicken everything up.
- Spices: Fresh garlic, thyme, Italian seasoning, salt, and pepper give the mushrooms plenty of savory flavor. Toss in some fresh parsley at the end for a little freshness.
- Flour: A little all-purpose flour helps thicken the sauce so it coats the pasta. Stir it into the mushrooms and cook briefly before adding the wine or broth.
- Chicken Broth: Dry white wine or vegetable broth works, too. If you’re using wine, there’s no need to buy an expensive bottle. Those single-serve bottles work great here!
- Heavy Cream: Gives the sauce its rich, creamy texture. Half-and-half works in a pinch, though the sauce won’t be quite as thick or rich.
- Pasta Water: Not pictured, save ¼ cup before draining the pasta. Add half to loosen the sauce and help it coat every noodle, and add the remaining as needed.
- Parmesan: Use finely grated Parmesan so it blends easily into the sauce. I often grab the pre-grated kind in a plastic tub to save a step. Keep a little extra for serving!
How To Make Creamy Mushroom Pasta
Let me walk you through how it comes together. You’ll need a pot for the pasta and a large skillet for the sauce. The full measurements and instructions are in the recipe card below.
Get the pasta water heating, then melt the butter with the olive oil in your skillet. Briefly cook the garlic, add the mushrooms, and let them soften and release their liquid. Stir in the thyme and seasonings. Stir the flour into the mushrooms and let it cook briefly before gradually adding the broth. Meanwhile, cook the pasta just shy of al dente, saving some pasta water before draining.
Once the sauce begins to thicken, stir in the cream and Parmesan. Keep it at a gentle simmer, stirring occasionally.
Add the drained pasta and toss everything together, adding the reserved pasta water a spoonful at a time until the sauce coats the noodles. Remove from the heat, toss in some fresh parsley if you like, and serve right away with extra Parmesan!
Creamy Mushroom Pasta
Description
Ingredients
- 1 pound pasta, pappardelle, fettuccine or linguine
- 4 Tablespoons unsalted butter
- 1 Tablespoon olive oil
- 16 ounces baby bella mushrooms, sliced
- 3 cloves garlic, sliced
- 1 Tablespoon minced fresh thyme
- 1 teaspoon Italian seasoning
- 1 ½ teaspoons salt
- 1 ½ teaspoons black pepper
- 2 Tablespoons all-purpose flour
- 1 cup low sodium chicken broth
- 2 cups heavy cream
- ⅓ cup grated parmesan cheese
- ¼ cup reserved pasta water
- optional garnish: parmesan cheese, fresh parsley
Instructions
- Cook the pasta in generously salted boiling water until just shy of al dente, about 1 minute less than the package directions. Reserve ¼ cup of pasta water before draining. You can prepare the sauce while the pasta cooks—I usually add the pasta to the boiling water just before stirring the flour into the mushrooms. (If cooking the pasta ahead, toss the drained pasta with 1 tablespoon of unsalted butter to prevent sticking, then set aside).
- Melt the butter with the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute. Stir in the mushrooms and cook for about 10 minutes, stirring occasionally, until they’ve softened and released their liquid. Stir in the thyme, Italian seasoning, salt, and pepper.
- Whisk in the flour and cook for 1 minute, until no dry flour remains. Gradually whisk in the chicken broth, then bring to a simmer and cook for 3–5 minutes, until slightly thickened. The sauce should coat the back of a spoon and hold a clear line when you swipe through it. Stir in the heavy cream and Parmesan, then simmer gently for 5 minutes, stirring occasionally.
- Add the drained pasta to the mushroom sauce and toss until evenly coated. Stir in half the reserved pasta water, then add the rest a little at a time, as needed, until the sauce reaches your preferred consistency. Stir in fresh parsley, if desired.
- Serve immediately, garnished with Parmesan and fresh parsley, if desired. Refrigerate leftovers in an airtight container for up to 4 days.
Video
Notes
- Make Ahead Instructions: For a head start, slice the mushrooms the day before and keep them refrigerated. Store leftover pasta in an airtight container in the refrigerator for 4 days. I don’t recommend freezing this recipe, since the cream sauce can lose its smooth texture.
- Pasta: Pappardelle, fettuccine and linguine are my favorites, but short pasta works, too. Generously salt the cooking water for the best flavor. For a gluten-free version, use certified gluten-free pasta and flour, and check the broth and seasoning labels.
- Mushrooms: Use your favorite fresh mushrooms. I usually grab white button or baby bella mushrooms, also called cremini. Slice them evenly so they cook at the same rate.
- Flour: All-purpose flour helps thicken the sauce by creating a roux, pronounced “roo,” with the butter and oil. It’s the same basic technique used in my creamy macaroni and cheese. If needed, substitute a certified gluten-free flour blend, such as King Arthur Measure for Measure.
- Chicken Broth: Vegetable broth or dry white wine works, too. There’s no need to buy an expensive bottle of wine; single-serve bottles are handy for recipes like this.
Ed Gambone says
This is a real keeper. Just had this for dinner and my wife and I think it is awesome. Followed the recipe but did add some red pepper flakes.
Christina says
I'm so glad that you and your wife loved it Ed! Thanks for leaving a review!
Victoria says
Love the recipe! Was super good but was confused where the zested lemon fit in… I was going to add the juice with the cream but was afraid the acid would curdle it. Did I miss a step?
Jay says
Wondering the same about the lemon!
Joey says
Please finish this recipe by explaining where the lemon juice/zest comes into play. Thanks!
Julie says
Great recipe, but all the ads made it nearly impossible to make in real time. I had to export the recipe to a recipe app to complete it. Way too many adds and in weird places, like in the middle of the ingredients list.
Christina says
Hi Julie, thank you for the feedback! I just made changes to the ads that display in the recipe.
Jenna says
Made this for a stay at home date night with my husband and we both loved it! 10/10!