Creamy mushroom pasta is a dish that never fails to impress. Imagine tender pasta coated in a rich, velvety sauce, packed with golden, buttery garlic mushrooms. Simple yet indulgent, this recipe is perfect for a weekday dinner or a special weekend treat. With just a handful of ingredients and under 20 minutes, you can create a dish that tastes like it belongs in a gourmet restaurant.
The beauty of this creamy mushroom pasta lies in its balance. The pasta provides comfort, the mushrooms bring earthy flavor and texture, and the cream sauce ties everything together in perfect harmony.
Why This Mushroom Pasta Stands Out
Many pasta recipes skimp on mushrooms, leaving your plate looking sparse. Here, mushrooms take center stage. For two servings, 300 grams (10 ounces) of fresh mushrooms ensures every bite is packed with meaty, savory flavor. Mushrooms lose a lot of volume when cooked, so generous portions are key. Whether you prefer button mushrooms, cremini, or Swiss brown mushrooms, each variety brings its own depth to the dish.
Using a combination of butter and olive oil is essential. Butter alone can burn quickly at high heat, while oil allows the mushrooms to achieve a perfect golden-brown sear. This technique locks in flavor and ensures the mushrooms develop a caramelized richness that enhances the creamy sauce.
Another secret ingredient is white wine. Adding wine after browning the mushrooms deglazes the pan and introduces a subtle complexity to the sauce. Don’t worry, it won’t taste like wine—it simply elevates the flavor.
Finally, Parmesan cheese not only adds flavor but also helps thicken the sauce, giving it that luxurious texture that clings beautifully to every strand of pasta.
Choosing the Right Pasta
While you can use any type of pasta, long, flat noodles like fettuccine or linguine are ideal for creamy sauces. Their wide surface allows the sauce to coat each strand evenly, ensuring every bite is satisfying. Short pasta works too, but the texture will feel slightly different.
For portioning, 80 grams (2.8 ounces) of uncooked pasta per person is standard. Adjust accordingly if you’re feeding hungry family members, but this amount strikes a perfect balance between pasta and the generous mushroom sauce.
How to Make Creamy Mushroom Pasta
This recipe is straightforward but requires attention to detail to maximize flavor.
Step 1: Cook the Pasta
Start by cooking the pasta in salted boiling water, but drain it one minute earlier than package instructions suggest. Reserve a cup of the pasta water before draining. This starchy water will be useful later to loosen the sauce if needed.
Step 2: Sear the Mushrooms
Heat butter and olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and a pinch of salt and pepper. Cook them without overcrowding the pan, stirring occasionally, until they turn golden brown. Proper browning is essential for flavor, so don’t rush this step.
Once the mushrooms are golden, add finely chopped garlic and cook briefly until fragrant and lightly golden.
Step 3: Deglaze and Build the Sauce
Carefully pour in white wine, stirring and scraping the skillet to lift all those delicious browned bits. Let it simmer until most of the liquid evaporates and the wine aroma subsides.
Next, add chicken or vegetable broth, cream, and Parmesan cheese. Stir gently and allow the sauce to simmer for a couple of minutes until it slightly thickens. Season with salt and pepper to taste.
Step 4: Combine Pasta and Sauce
Add the drained pasta directly into the skillet with the sauce. Toss everything together for 1–2 minutes to ensure the sauce coats the pasta evenly. If the sauce feels too thick, add a splash of reserved pasta water to loosen it and achieve a silky texture.
Step 5: Serve and Garnish
Transfer the creamy mushroom pasta to serving plates. Top with extra Parmesan and a sprinkle of chopped parsley if desired. Serve immediately for the best taste and texture.
Decadent Creamy Mushroom Pasta: A Quick and Luxurious Meal
- Total Time: 20 min
Ingredients
160g / 6 oz fettuccine or linguine
2 tbsp (30g) unsalted butter
1/2 tbsp olive oil
300g / 10 oz mushrooms, sliced 1/3 cm / 1/8″ thick (button, cremini, or Swiss brown)
2 garlic cloves, finely chopped
1/2 cup (125 ml) dry white wine (or rosé; substitute more broth if preferred)
1/2 cup (125 ml) chicken or vegetable broth, low sodium
3/4 cup (185 ml) heavy cream
1/3 cup (30g) Parmesan cheese, finely grated
1/2 tsp salt
1/2 tsp black pepper
Extra Parmesan for serving
Chopped parsley (optional, for garnish)
Instructions
- Cook pasta in salted water for 1 minute less than package instructions. Before draining, reserve 1 cup of pasta water, then drain pasta.
- In a large skillet, melt butter with olive oil over medium-high heat.
- Add mushrooms and a pinch of salt and pepper. Cook without overcrowding the pan, stirring occasionally, until golden brown (4–5 minutes).
- Add garlic and cook until fragrant and lightly golden.
- Deglaze with white wine, scraping the bottom of the skillet. Simmer until mostly evaporated and wine aroma disappears.
- Add broth, cream, Parmesan, salt, and pepper. Simmer 2 minutes, stirring regularly until sauce thickens.
- Add cooked pasta to the sauce and toss 1–2 minutes until fully coated. Add reserved pasta water if needed for a silkier sauce.
- Serve immediately with extra Parmesan and parsley if desired.
Notes
- Pasta: Flat, long pastas like fettuccine or linguine are ideal for creamy sauces, but any pasta works. Use dried pasta.
- Butter + Oil: The combination prevents butter from burning and helps mushrooms brown evenly.
- Cream: Full-fat cream is best for richness; light cream can be used but sauce will be less luxurious.
- Parmesan: Use finely grated or store-bought fine strands. Avoid sandy or shaved varieties that don’t melt properly.
- Leftovers: Store in fridge for up to 3 days. Reheat gently with a splash of water to loosen sauce.
- Prep Time: 8 min
- Cook Time: 12 min
