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!
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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 quick and easy and perfect for a weeknight meal, but fancy enough to serve for guests too.
The stars of this creamy pasta recipe are the tasty garlic butter mushrooms that are packed with flavor. They give the dish a meaty feel without the actual meat, so it's a great vegetarian option.
How to make creamy mushroom pasta
- Cook your pasta in a pot of boiling water until just al dente.
- 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.
- Add the flour and cook for about 2 minutes, stirring frequently, until lightly browned.
- Add the wine and cook for a minute or two, stirring frequently, 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 a little of the pasta water. Add the pasta to the sauce and toss to combine. If the sauce gets too thick, add in a little of the reserved pasta water until it reaches your desired consistency.
- Top with additional Parmesan cheese and chopped parsley then serve.
What goes with mushroom pasta?
This mushroom cream sauce pasta is rich and decadent, so I like to serve it with a simple side 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 with some shredded rotisserie chicken mixed 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
I recommend cremini or baby bella mushrooms for this dish. They have more flavor than white mushrooms, but 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 slimy or discolored mushrooms.
📖 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
- 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 a minute or two, stirring frequently, 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 a little of the pasta water. Add the pasta to the sauce and toss to combine. If the sauce gets too thick, add in a little of the reserved pasta water until it reaches your desired consistency.
- 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
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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