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.
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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!
- 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!
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.
Creamy Mushroom Pasta
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
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 ½ teaspoons salt
- 1 and ½ 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
- ¼ 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 ¼ cup of the pasta water until the sauce has a smooth consistency. Add more, if needed. Stir in lemon juice and zet.
- 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.
Ed Gambone
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
I'm so glad that you and your wife loved it Ed! Thanks for leaving a review!
Victoria
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
Wondering the same about the lemon!
Joey
Please finish this recipe by explaining where the lemon juice/zest comes into play. Thanks!