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Home » Pasta

Creamy Mushroom Pasta (Under 30 Minute Meal!)

Published: Mar 1, 2021 · Modified: Sep 21, 2022 by Scott · This post may contain affiliate links where I earn a commission, at no charge to you, if you make a purchase using my link. As an Amazon Associate I earn from qualifying purchases.

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This creamy mushroom pasta is loaded with garlic butter sautéed mushrooms and tossed in a rich and flavorful Parmesan cream sauce. It's ready in under 30 minutes, so it's perfect for meatless Monday but tasty any day of the week!

Jump to:
  • Why this recipe works
  • How to make creamy mushroom pasta
  • What goes with mushroom pasta?
  • Storage and Reheating Instructions
  • Tips and FAQs
  • 📖 Recipe
  • More delicious pasta dishes

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 are 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.

How to make creamy mushroom pasta

  1. Cook your pasta in a pot of boiling water until just al dente.
  2. 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.
  3. Add 1 tablespoon of flour and cook for about 2 minutes, stirring frequently, until lightly browned.
  4. 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.
  5. 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.
  6. 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 option 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 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

What mushrooms should I use?

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.

How to clean mushrooms

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.

📖 Recipe

A plate of creamy mushroom pasta is shown set on a white countertop garnished with grated Parmesan cheese and parsley.

Creamy Mushroom Pasta Recipe

This creamy mushroom pasta is loaded with garlic butter sautéed mushrooms and tossed in a delicious Parmesan cream sauce.
5 from 3 votes
Print Pin Share Rate
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4
Calories: 478kcal

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 Facts

Calories: 478kcalCarbohydrates: 25gProtein: 12gFat: 36gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 123mgSodium: 310mgPotassium: 459mgFiber: 3gSugar: 21g

* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.

Course: Main Course
Cuisine: American, Italian
Keyword: creamy mushroom pasta, creamy pasta, mushroom pasta, mushrooms, Pasta, Weeknight Meals
Tried this recipe?Don't forget to leave a rating above and mention @disheswithdad or tag #disheswithdad on social media!

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Reader Interactions

Comments

  1. Gay

    October 18, 2021 at 12:27 am

    How much flour do I use? Did I miss that in the recipe?

    Reply
    • Scott

      October 18, 2021 at 8:49 am

      Sorry, should be 1 Tablespoon of flour! I have updated the post and recipe.

      Reply

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About Me

Hello, I'm Scott! ! I'm a former professional cook and a long-time home cook. I created this space to share my favorite quick and easy, family-friendly recipes and hopefully inspire you to try some of them for yourself!

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About Me

Hello, I'm Scott! ! I'm a former professional cook and a long-time home cook. I created this space to share my favorite quick and easy, family-friendly recipes and hopefully inspire you to try some of them for yourself!

Read More →

Lighter Favorites

  • Grilled Balsamic Steak Salad
  • Asian Chicken Meatballs
  • Kale and Farro Salad with Roasted Butternut Squash
  • Greek Chicken Souvlaki Kebabs
  • Tropical Green Smoothie
  • Baked Lemon Dill Salmon

See More →

Featured Recipes

  • Cheesy Chicken and Rice Casserole (Without Soup!)
  • Enchiladas with Green Sauce
  • Lasagna with Homemade Noodles
  • Instant Pot Pork Roast and Potatoes
  • Brioche French Toast Casserole
  • Creamy Tuscan Chicken Pasta

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