This creamy mushroom pasta recipe is an easy weeknight meal that's ready in just 30 minutes! The mushroom sauce is heavenly — it's bright, flavorful, tons of garlic and incredibly creamy.

Hello! What do we have here?!

A big plate of mushroom heaven, that's what. This is a cold weather staple, full of herby comforting flavors, tons of meaty mushrooms, and a creamy sauce. All of this tossed with pasta and sprinkled with fresh parmesan.

I know you're a mushroom lover if you're here right now or you *really* love pasta. (Both accurate for me.)

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!

Here's Why You'll Love This Creamy Mushroom Pasta

• Ready in 30 minutes
• Incredibly flavorful
• Creamy yet not too heavy
• Best homemade cream sauce

Tell Me About This Cream Mushroom Pasta Recipe

• Texture: It's nothing but creamy goodness throughout this pasta recipe!
• Flavor: If you love fresh and garlicky flavors, you’ll love this one!
• Ease: All you're doing is tossing a few basic ingredients together into a skillet, there's not much else to do!
• Time: Start to finish, including prep, just 30 minutes!

Key Ingredients You Need & Why

• Pasta: It's best to use a long style pasta, like fettuccine or linguini, though any type of pasta works.
• Butter & Olive Oil: These are the base of the sauce and provide immense flavor.
• Mushrooms: Any type of small mushrooms work, as long as they are sliced. I normally use button mushrooms.
• Garlic, Fresh Thyme, Italian Seasoning & Fresh Parsley: These spices are key to the flavor of this pasta.
• Salt & Pepper: Always needed.
• Flour: The flour is what helps make a "roux" which helps thicken the sauce.
• White Wine: It's best to use a regular wine, not a cooking wine. There's no need for an expensive wine. Go ahead and grab the $6 bottle.
• Heavy Whipping Cream: This helps produce the creamy sauce.
• Lemon Juice & Zest: This helps add brightness to a heavier dish.
• Parmesan Cheese: Always needed with pasta.

Let's Make Creamy Mushroom Pasta!

1. 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 enough skillet since you'll be adding in the pasta later.
2. 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.
3. 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.
4. 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.
5. Stir in the Heavy Cream: Stir in the heavy cream and let it cook for about 5 minutes.
6. Stir in the Pasta: Once the pasta is cooked, dump it in the sauce and add the lemon. Then, give it a big stir.
7. Finish: Sprinkle on parmesan cheese and parsley, then serve!

Add-Ins & Tips

• To make this a "fuller" meal with protein, simply add sliced cooked chicken (either chicken breasts or thighs.)
• You can make this recipe without wine by substituting it with chicken or vegetable broth.
• Add more vegetables— there are times that I add in broccoli and peas to up the vegetables.

More Pasta Recipes To Try

• Butternut Squash Macaroni & Cheese
• Creamy Beef Pasta
• Sausage and Broccoli Pasta
• Italian Sausage Orzo
• Really Good Baked Ziti

Creamy Mushroom Pasta

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Yield: 4 servings

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Description

This creamy mushroom pasta recipe is an easy weeknight meal that's ready in just 30 minutes! The mushroom sauce is incredible — it's bright, flavorful, tons of garlic and incredibly creamy.

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Ingredients

• 1 pound pasta, fettuccine or linguine
• 4 Tablespoons unsalted butter
• 1 Tablespoon olive oil
• 16 ounces baby bella mushrooms, sliced
• 3 garlic cloves, sliced
• 1 Tablespoon minced fresh thyme
• 1 teaspoon Italian seasoning
• 1 and 1/2 teaspoons salt
• 1 and 1/2 teaspoons freshly ground black pepper
• 2 Tablespoons all-purpose flour
• 1 cup dry white wine
• 2 cups heavy whipping cream
• 2 Tablespoons fresh parsley, chopped
• 1/4 cup grated parmesan cheese
• 1 lemon, juiced and zested

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Instructions

• In a large skillet, heat the olive oil and butter over medium heat. Add the garlic and cook for 1 minute. Add the mushrooms and sauté for 10 minutes until soft and their juices are released. Stir in the thyme, Italian seasoning, salt, and pepper.
• Then, stir in the flour until it's completely absorbed, about 1-2 minutes. Stir in the wine and allow it to cook for 2-3 minutes. Then, stir in the heavy cream and let it cook for about 5 minutes.
• Drain the cooked pasta, reserving 1 cup of the pasta water. Add the pasta to the sauce and stir to combine. Add in 1/4 cup of the pasta water until the sauce has a smooth consistency. Add more, if needed. Top with parmesan cheese and fresh parsley. Serve immediately.

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Notes

1. Make Ahead Instructions: The mushrooms can be sliced up to 2 days before and stored in the refrigerator.
2. Pasta: It's best to use a long style pasta, like fettuccine or linguini, though any type of pasta works.
3. Heavy Cream: This works best with heavy whipping cream or half and half.
4. Thyme: If you don't have fresh thyme use 1 teaspoon of dried thyme. We're using less since dried thyme is much stronger.
5. Wine: If you don't want to use wine, you can substitute with any type of broth— vegetable or chicken.

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Tagged in: cream sauce, dinner, mushroom cream sauce, one pot pasta