Look no further for your next pasta dish, this easy creamy mushroom pasta recipe is guaranteed to impress. The creamy mushroom sauce is undeniably delicious– the mushrooms are sautéed in butter with garlic and spices, paired with white wine (or chicken broth), heavy cream and reserved pasta water with a touch of fresh lemon juice to finish it off. It's a flavorful pasta dish that uses minimal basic ingredients to create a recipe easy enough for a weeknight dinner and fancy enough for a special occasion.
I originally published this recipe in 2020. TLDR; I added more detailed instructions in the recipe card.
A reader 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. ★★★★★
I'm certain that this is what mushroom heaven looks like– butter and garlic soaked mushrooms, tossed with fresh herbs and pasta and coated in a creamy sauce. Typically known as a cold weather staple, this mushroom pasta is light enough to be enjoyed year round and easy enough for a busy weeknight.
The inspiration behind this recipe comes from my love of mushrooms. I swore my mushroom-hating husband would have passed on this but he proved me wrong. He LOVED it!
Why You'll Love This Easy Creamy Mushroom Pasta Recipe
- 30 minutes total: 10 minutes of prep, 20 minutes to cook
- Insanely flavorful creamy mushroom sauce
- Satisfying and comforting without feeling like you're being weighed down
- Irresistibly creamy mushroom sauce
- Easy enough for the week, fancy enough for a crowd
- Can be easily gluten free using certified gluten free flour and pasta
Creamy Mushroom Pasta Ingredients
- Pasta: This recipe is pretty forgiving when it comes to the pasta. I've used a variety of shapes of pasta for this recipe, but always go back to a long-style like fettuccine or linguini. If you need this to be gluten free, you can easily swap with your favorite brand.
- Butter & Olive Oil: These are the base of the sauce, each providing flavor and paired with the flour, help create the "roux".
- Mushrooms: There's no judgement on the type of mushrooms you use in this recipe, any time of mushrooms will work. I typically grab button, baby bella or cremini mushrooms since that's what I usually have sitting in the refrigerator.
- Garlic: Lots of garlic! Tons of flavor!
- Spices: We want LOTS of flavor in this mushroom pasta recipe and with the help of salt, pepper, fresh thyme, Italian seasoning and fresh parsley, we've got it!
- Flour: We are just using regular all-purpose flour. The flour is strictly there to create the roux. If you're not familiar with a roux, pronounced "roo", it's a way to thicken things like gravy, sauce, macaroni and cheese or soup – just like in my creamy macaroni and cheese recipe.
- White Wine or Chicken Broth: Using wine will give you the most flavor, but you can also use chicken or vegetable broth. If you're using wing, it's best to use a regular wine, not a wine that's advertised for cooking. No need to grab an expensive wine, the $8 bottle will do, or even a single serve like Wander + Ivy.
- Heavy Cream: Using heavy cream gives the cheese sauce that extra thickness and creaminess that we want.
- Pasta Water: Reserving the cooked pasta water is the trick to making this creamy without making it too heavy.
- Lemon Juice & Zest: This helps bring brightness to the pasta dish.
- Parmesan Cheese: Always needed with pasta.
Let's Make Creamy Mushroom Pasta!
- Sauté the Garlic & Butter: There's no better smell than garlic and butter cooking on the stove. The goal of this is to infuse the butter with the garlic flavor. Make sure you're using a large skillet since you'll be adding in the pasta later.
- Add the Mushrooms: To the butter, stir in the mushrooms and allow them to cook for 10 minutes until soft and their juices are released.
- Make a Roux: Add the flour. The purpose of this is to create a paste to help thicken the sauce. You want this to cook for 1-2 minutes to get the flour taste out.
- Add the Wine: Don't worry, it doesn't need to be a high quality wine. I normally buy a $6 bottle. You'll still in the wine and let it cook for a few minutes.
- Stir in the Heavy Cream: Stir in the heavy cream and let it cook for about 5 minutes.
- Stir in the Pasta: Once the pasta is cooked, dump it in the sauce and add the lemon. Then, give it a big stir.
- Finish: Sprinkle on parmesan cheese and parsley, then serve!
What To Serve With Creamy Mushroom Pasta?
- Pair it with a slice of crusty no-knead bread
- Top with sliced chicken, either chicken breasts or thighs, like this air fryer chicken
- Serve it with a side of roasted asparagus
Print
Creamy Mushroom Pasta
Look no further for your next pasta dish, this easy creamy mushroom pasta recipe is guaranteed to impress. The creamy mushroom sauce is undeniably delicious– the mushrooms are sautéed in butter with garlic and spices, paired with white wine (or chicken broth), heavy cream and reserved pasta water with a touch of fresh lemon juice to finish it off. It's a flavorful pasta dish that uses minimal basic ingredients to create a recipe easy enough for a weeknight dinner and fancy enough for a special occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
Ingredients
Units
- 1 pound pasta, 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 dry white wine (or chicken broth)
- 2 cups heavy cream
- ¼ cup grated parmesan cheese
- ¼ cup reserved pasta water
- 2 Tablespoons chopped fresh parsley
- 1 lemon, juiced and zested
- optional garnish: parmesan cheese, lemon zest, chopped fresh parsley
Instructions
- Cook the Pasta: Cook the pasta in heavily salted water until al dente, typically about 1 minute less than recommended on the box. If cooking the pasta ahead of time– drain (reserving ¼ cup pasta water), add to a large bowl and stir in 1 Tablespoon of unsalted butter to prevent them from sticking. Set aside. The remaining steps can be done while the pasta cooks. I usually add in the pasta during step 3, right before I add the flour.
- In a large skillet, heat the olive oil and butter over medium heat. Add the garlic and let it cook for 1 minute. Add the mushrooms and sauté until soft and the juices are released, about 10 minutes, stirring occasionally. Stir in the thyme, Italian seasoning, salt, and pepper.
- Whisk in the flour and cook until it's completely absorbed, about 1 minute. Whisk in the wine (or chicken broth) and bring to a simmer, about 3-5 minutes. Then, stir in the heavy cream and and parmesan cheese and let it simmer for 5 minutes, stirring occasionally.
- Add the drained pasta to the mushroom sauce and stir to combine, making sure the pasta is completely coated. Slowly stir in the reserved pasta water, 1 Tablespoon at a time until the sauce is creamy. Stir in the fresh parsley, lemon juice and lemon zest.
- Serve immediately. Garnish with parmesan cheese, lemon zest and fresh parsley. Leftovers stay fresh in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: Leftovers can be stored in the refrigerator for up to 5 days. The mushrooms can be sliced in advance, up to 5 days. I don't recommend freezing this recipe as the mushroom sauce will not have the same consistency.
- Pasta: This recipe is pretty forgiving when it comes to the pasta. I've used a variety of shapes of pasta for this recipe, but always go back to a long-style like fettuccine or linguini. If you need this to be gluten free, you can easily swap with your favorite brand. Make sure you heavily salt the water for the pasta, around 1 Tablespoon (a must for all pasta!)
- Heavy Cream: For best results, use heavy cream or half and half. In a pinch, you can use whole milk but it won't be as creamy.
- Mushrooms: There's no judgement on the type of mushrooms you use in this recipe, any time of mushrooms will work. I typically grab button, baby bella or cremini mushrooms since that's what I usually have sitting in the refrigerator.
- Flour: We are just using regular all-purpose flour. The flour is strictly there to create the roux. If you're not familiar with a roux, pronounced "roo", it's a way to thicken things like gravy, sauce, macaroni and cheese or soup – just like in my creamy macaroni and cheese recipe. If needed, you can use certified gluten free flour like King Arthur Measure for Measure.
- Thyme: You can replace any of the fresh herbs with dried keeping in mind that dried herbs are more potent. The rule of thumb: for fresh herbs to dried herbs cut in half (1 Tablespoon fresh thyme → 2 teaspoons dried thyme.)
- Wine: Using dry white wine will give you the most flavor, but you can also use chicken or vegetable broth. If you're using wing, it's best to use a regular wine, not a wine that's advertised for cooking. No need to grab an expensive wine, the $8 bottle will do, or even a single serve like Wander + Ivy.
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!