Creamy Mushroom Pasta
Golden, garlicky mushrooms bathed in a luscious, creamy sauce, clinging to perfectly cooked pasta… this is the ultimate bowl of comfort!
Whether you’re craving a cozy weeknight dinner or need a crowd-pleaser that tastes like it came straight from a restaurant, this recipe delivers BIG flavor with minimal effort.
Ready in just 20 minutes, using simple ingredients you probably already have—because amazing food doesn’t have to be complicated.
Once you try this, you’ll wonder how something this easy can taste THIS GOOD.
Let’s get cooking!
For the Pasta
- Fettuccine or Linguine – Flat, wide pasta works best, but any pasta will do.
- Salted Water – Helps season the pasta while it cooks.
For the Creamy Mushroom Sauce
- Butter & Olive Oil – A combo that prevents butter from burning and enhances flavor.
- Mushrooms – Use white, cremini, or Swiss brown mushrooms for the best texture.
- Garlic – Adds rich, aromatic depth to the sauce.
- White Wine – Deglazes the pan and enhances the umami flavor (sub with broth if needed).
- Chicken or Vegetable Broth – Provides extra depth to the sauce.
- Heavy Cream – Creates a luscious, velvety sauce.
- Parmesan Cheese – Adds a nutty, salty richness that ties everything together.
- Salt & Black Pepper – Essential for balancing flavors.
Creamy Mushroom Pasta
Ingredients
- 6 oz (160g) fettuccine or linguine
- 2 tbsp (30g) unsalted butter
- ½ tbsp olive oil
- 10 oz (300g) white or cremini mushrooms, sliced (⅛” thick)
- 2 cloves, finely chopped
- ½ cup (125ml) dry white wine (or rosé, or extra broth)
- ½ cup 125ml) low-sodium chicken or vegetable broth
- ¾ cup (185ml) heavy cream
- ⅓ cup (30g) finely grated parmesan
- ½ tsp each salt & pepper
For Serving:
- Extra parmesan
- Chopped parsley (optional)
Instructions
Cook Pasta:
- Boil pasta in salted water until just 1 minute shy of al dente.
- Reserve 1 cup of pasta water before draining.
Sauté Mushrooms:
- Heat butter and olive oil in a large skillet over high heat.
- Add mushrooms and cook, stirring regularly.
- Once they begin to release moisture, season with salt and pepper.
- Cook until golden brown (about 4-5 minutes), then add garlic and sauté until fragrant.
Deglaze & Make Sauce:
- Pour in wine, stirring to scrape up any browned bits. Let it simmer until mostly evaporated.
- Add broth, cream, parmesan, salt, and pepper. Stir and let simmer for 2 minutes.
Combine & Serve
- Add pasta to the sauce, tossing for 1-2 minutes until coated.
- If sauce thickens too much, add a splash of reserved pasta water.
- Garnish with parsley and extra parmesan. Serve immediately.
.
- Extra Parmesan – Because more cheese is always a good idea!
- Fresh Parsley – Adds a pop of color and freshness (optional).
Nutrition
Recipe Tips
- Pasta Choice: Flat, wide pastas work best, but any type will do.
- Butter & Oil: The combination prevents butter from burning and helps mushrooms brown.
- Light Cream Alternative: You can use light cream, but the sauce won’t be as rich. Add a splash of pasta water to help thicken.
- Parmesan Tip: Use finely grated or shredded parmesan for the best melt—avoid pre-grated, powdery versions.
- Storage: Keeps well in the fridge for 3 days. Reheat in the microwave with a splash of water to loosen the sauce.
Can I use different types of mushrooms?
Absolutely! While cremini or white mushrooms work great, feel free to mix it up with shiitake, portobello, or oyster mushrooms for extra depth of flavor.
How do I keep the sauce from getting too thick?
If your sauce thickens too much, just add a splash of reserved pasta cooking water. The starch in the water will help loosen it while keeping the sauce silky smooth.
Can I make this ahead of time?
Yes! You can prepare the sauce in advance and store it in the fridge for up to two days. When reheating, add a bit of broth or cream to bring back its creamy texture.
What protein can I add to this pasta?
Grilled chicken, shrimp, crispy bacon, or even sautéed tofu all make great additions. Just cook them separately and toss them in at the end!
What can I use instead of white wine?
No wine? No problem! Swap it with equal parts chicken or vegetable broth. A squeeze of lemon juice can also mimic the acidity wine brings to the dish.
Now you’re all set to make this creamy, dreamy pasta with confidence!
