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:
- Flavor: If you love fresh and garlicky herb flavors, you’ll love this one!
- Ease: All you're doing is tossing a few basic ingredients together and spreading them onto a baking sheet. That's just about it— minimal effort.
- Time: Start to finish, just under 20 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!
- 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.
- 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!
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
Yield: 4 servings
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.
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
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.
Notes
- Make Ahead Instructions: The mushrooms can be sliced up to 2 days before and stored in the refrigerator.
- Pasta: It's best to use a long style pasta, like fettuccine or linguini, though any type of pasta works.
- Heavy Cream: This works best with heavy whipping cream or half and half.
- Thyme: If you don't have fresh thyme use 1 teaspoon of dried thyme. We're using less since dried thyme is much stronger.
- Wine: If you don't want to use wine, you can substitute with any type of broth— vegetable or chicken.
Did you make this recipe?Mention @runlifteatrepeatblog or tag #runliftandeat!
Tagged in: cream sauce, dinner, mushroom cream sauce, one pot pasta
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 so glad that you and your wife loved it Ed! Thanks for leaving a review!
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?
Wondering the same about the lemon!