Creamy Mushroom Pasta

4.60 from 5 votes

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!

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Main Course

Cuisine: Italian

Servings: servings

Calories: 699kcal

Author: Christina

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.

Nutrition