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.
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. 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.
Tried this recipe?Let us know how it was!