This creamy mushroom pasta is loaded with mushrooms sautéed in garlic butter and tossed in a rich and flavorful Parmesan cream sauce. It's ready in under 30 minutes, so it's perfect for a quick and easy dinner for a meatless Monday but tasty any day of the week!
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Why This Recipe Works
Creamy pasta dishes like this one, my Tuscan chicken pasta, and my homemade alfredo sauce are some of my favorite Italian comfort food recipes. They're often quick and easy and perfect for a weeknight meal, but fancy enough to serve for guests too.
The star of this creamy pasta recipe is the tasty garlic butter mushrooms that are packed with flavor. They give the dish a hearty feel without the actual meat, so it's a great vegetarian pasta option.
Step-by-Step Instructions
- Cook the Pasta - Cook your pasta in a pot of boiling water until just al dente.
- Cook the Mushrooms - Meanwhile, heat 1 tablespoon of olive oil and 3 tablespoons of butter over medium heat, then add the sliced mushrooms and cook for 6-7 minutes until browned and sizzling. Then add the garlic and cook for another minute until fragrant.
- Make the Sauce - Add 1 tablespoon of flour and cook for about 2 minutes, stirring frequently, until lightly browned. Add ½ cup of dry white wine and cook for around two minutes, stirring frequently, until reduced by half. Then, stir in the chicken stock, cream, and Parmesan cheese. Bring to a simmer and cook until thickened, 2-3 minutes.
- Add the Pasta - Drain the pasta and reserve 1-2 tablespoons of the pasta water. Stir the reserved pasta water into the sauce a little at a time, until it reaches your desired consistency, then add the pasta to the sauce and toss to combine.
- Garnish and Serve - Top with additional Parmesan cheese and chopped parsley, then serve.
What Goes with Mushroom Pasta?
This pasta with mushroom cream sauce is rich and decadent, so I like to serve it with a simple green salad with lots of fresh veggies and, of course, a big slice of buttery garlic bread.
For a heartier meal, I also love this pasta served alongside chicken or even with shredded rotisserie chicken mixed right in.
Storage and Reheating Instructions
Like most creamy pasta sauces, this creamy mushroom pasta sauce is best served immediately, but since it's made with a roux, it will hold together better in storage than sauces made with butter and cream alone. Leftovers can be stored in an airtight container and refrigerated for 3 to 4 days.
To reheat, add a couple of tablespoons of additional cream to loosen up the sauce, then reheat on the stove over medium-low heat or in the microwave and stir before serving.
Tips and FAQs
I recommend cremini or baby bella mushrooms for this dish. They have more flavor than white mushrooms, but your standard white button mushrooms will work too.
Rinse and gently brush away any dirt from the surface of your mushrooms then dry with a kitchen towel or paper towels. Do not clean your mushrooms until just before cooking to avoid discolored mushrooms.
More Pasta Recipes
📖 Recipe
Creamy Mushroom Pasta Recipe
Ingredients
- 10 oz fettuccine or linguine
- 3 Tablespoons unsalted butter
- 1 Tablespoon olive oil
- 16 oz mushrooms, sliced
- 4 garlic cloves, minced
- 1 Tablespoon flour
- ½ cup dry white wine, or more chicken stock
- ½ cup chicken stock, low sodium
- 1 cup heavy cream
- ½ cup Parmesan cheese, finely grated, plus more for topping
- chopped parsley, for garnish, optional
- salt and pepper to taste
Instructions
- Cook your pasta in a pot of boiling water until just al dente.
- While the pasta cooks, heat 1 tablespoon of olive oil and 3 tablespoons of butter over medium heat. Add the sliced mushrooms and cook for 6-7 minutes until browned and sizzling. Then add the garlic and cook for another minute until fragrant.
- Add the flour and cook for 1-2 minutes, stirring frequently, until lightly browned.
- Add the wine and cook for two minutes, stirring frequently, until reduced by about half. Then stir in the chicken stock, cream, and Parmesan cheese. Bring to a simmer and cook until thickened, 2-3 minutes.
- Drain the pasta and reserve 1-2 tablespoons of the pasta water. Stir the reserved pasta water into the sauce a little at a time, until it reaches your desired consistency. Then add the pasta to the sauce and toss to combine.
- Top with additional Parmesan cheese and chopped parsley then serve.
Notes
- I recommend grating your own Parmesan cheese for this pasta. Pre-shredded cheese will not melt properly.
- Heavy cream adds a lot of richness to this sauce. You can substitute half and half if preferred.
- I recommend using a flat pasta like fettuccine or linguine in this recipe, but other pasta will work as well.
- Store leftovers in an airtight container and refrigerate for 3 to 4 days.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
Gay says
How much flour do I use? Did I miss that in the recipe?
Scott says
Sorry, should be 1 Tablespoon of flour! I have updated the post and recipe.