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.
1poundpasta, fettuccine or linguine
16ouncesbaby bella mushrooms, sliced
3garlic cloves, sliced
1Tablespoonminced fresh thyme
1 and 1/2teaspoonssalt
1 and 1/2teaspoonsfreshly ground black pepper
1cupdry white wine
2cupsheavy whipping cream
2Tablespoonsfresh parsley, chopped
1/4cupgrated parmesan cheese
1lemon, juiced and zested
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.
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.