Creamy Mushroom Pasta
This cozy mushroom pasta turns a pound of mushrooms into a silky, savory sauce with garlic, Parmesan, and a splash of cream. It is weeknight-friendly, but it still feels like something you would order at a small trattora
- Total time
- 40 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 15mCook 25mItalian-AmericanPasta Recipes
Mushroom pasta is one of those dinners that rewards a little patience. Give the mushrooms enough time in the pan and they turn deeply browned, meaty, and full of flavor.
This version uses cremini mushrooms, garlic, white wine, cream, and Parmesan. The sauce is rich, but not fussy, and a splash of starchy pasta water helps it cling to every strand.
Use linguine, fettuccine, or spaghetti here. Short pasta, such as rigatoni or penne, also works if that is what you have in the pantry.
01What you'll need
Ingredients
14 items · 4 servings
- 12 ounces (340 g) dry linguine, fettuccine, or spaghetti
- 1 pound (454 g) cremini or button mushrooms, wiped clean and sliced 1/4 inch thick
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped, about 1 cup (150 g)
- 3 garlic cloves, minced
- 1/2 teaspoon fine sea salt, divided, plus more for the cooking water if desired
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup (120 ml) dry white wine
- 3/4 cup (180 ml) heavy cream
- 1/2 cup (50 g) finely grated Parmesan cheese
- 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
02How to make it
Step-by-step
1. Boil the pasta
Bring a large pot of water to a boil. Add the pasta and cook until al dente, which means tender but still a little firm in the center. Before draining, scoop out 1 cup of the starchy pasta water. Drain the pasta and set it aside.
2. Brown the mushrooms
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms in an even layer. Cook for 6 to 8 minutes, stirring only now and then, until they release their liquid and begin to brown.
3. Add the onion
Add the butter, chopped onion, 1/4 teaspoon of the salt, and the black pepper. Cook for 4 to 5 minutes, stirring often, until the onion softens and the mushrooms are well browned around the edges.
4. Stir in the garlic and thyme
Add the garlic and thyme. Cook for about 30 seconds, just until fragrant. Garlic can burn quickly, so keep it moving in the pan.
5. Deglaze the pan
Pour in the white wine. Use a wooden spoon or spatula to scrape up the browned bits on the bottom of the skillet. This step is called deglazing, and those browned bits add lots of savory flavor. Simmer for 2 to 3 minutes, until the wine reduces by about half.
6. Make the cream sauce
Lower the heat to medium. Stir in the heavy cream and the remaining 1/4 teaspoon salt. Let the sauce bubble gently for 2 to 3 minutes, until slightly thickened. Do not boil it hard, or the cream may look separated.
7. Toss with pasta
Add the drained pasta and Parmesan to the skillet. Toss well, adding reserved pasta water a few tablespoons at a time until the sauce looks glossy and coats the noodles. You may not need all the water.
8. Finish and serve
Stir in the lemon juice and parsley. Taste and adjust with a little more salt or pepper if needed. Serve warm, while the sauce is creamy and loose.
03From our kitchen
Cook's tips
- Make-ahead: Slice the mushrooms, chop the onion, and grate the Parmesan up to 1 day ahead. Store each in a covered container in the refrigerator.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. The pasta will absorb sauce as it sits, so add a splash of water, milk, or cream when reheating.
- Reheating: Warm gently in a skillet over low heat. Stir often and add liquid a little at a time until the sauce loosens. Avoid high heat, which can make the cream separate.
- Swap the wine: Use low-sodium vegetable broth if you prefer not to cook with wine. Add an extra squeeze of lemon at the end to keep the flavor bright.
- Try other mushrooms: A mix of cremini, shiitake, oyster, or portobello mushrooms works well. Slice thicker mushrooms evenly so they cook at the same pace.
- For a lighter sauce: Use half-and-half instead of heavy cream. The sauce will be thinner and less rich, so add pasta water slowly and avoid boiling it hard.
Cook's note
Nutrition is calculated for 4 servings using the listed ingredients, including 1/2 teaspoon fine sea salt in the sauce. Extra salt added to the pasta water or extra cheese at the table will change the sodium and nutrition values.
04Frequently asked
Questions & answers
Can I make mushroom pasta without cream?
Yes. Use 1/2 cup pasta water, 2 tablespoons butter, and the Parmesan to make a lighter sauce. It will be less creamy, but still flavorful. You can also use half-and-half, though it should be heated gently.
Why are my mushrooms watery instead of browned?
The pan may be crowded, or the heat may be too low. Mushrooms release a lot of water at first. Keep cooking until that liquid evaporates, then let them sit briefly between stirs so they can brown.
What pasta shape works best with mushroom sauce?
Long pasta such as linguine, fettuccine, or spaghetti is classic because the creamy sauce coats the strands well. Short shapes like rigatoni, fusilli, or penne also work and catch pieces of mushroom.
Can I add chicken or another protein?
Yes. Sliced cooked chicken, rotisserie chicken, or sautéed shrimp can be folded in with the pasta. For a vegetarian boost, add white beans or peas near the end of cooking.
How do I keep the Parmesan from clumping?
Use finely grated Parmesan and add it off direct high heat. Toss it with the hot pasta and a splash of pasta water so it melts into the sauce instead of forming lumps.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat34 g
- 44%
- Saturated Fat17 g
- 85%
- Cholesterol77 mg
- 26%
- Sodium510 mg
- 22%
- Total Carbohydrate75 g
- 27%
- Dietary Fiber5 g
- 18%
- Total Sugars8 g
- Protein20 g
- 40%
- Vitamin D0.6 mcg
- 3%
- Calcium239 mg
- 18%
- Iron3.8 mg
- 21%
- Potassium846 mg
- 18%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
You might also like
Pasta RecipesBaked Ziti Pasta with Marinara and Three Cheeses
This cozy ziti pasta is saucy, cheesy, and simple enough for a weeknight. It has all the comfort of lasagna, with less layering and less fuss.
Pasta RecipesShrimp Scampi Pasta
Garlicky shrimp, lemon, butter, and a little pasta water make a bright, glossy sauce in about 30 minutes. This is a weeknight-friendly dinner that still feels special.
Pasta RecipesVodka Sauce
This creamy tomato vodka sauce is smooth, gently spicy, and weeknight-friendly. Toss it with penne or rigatoni, then finish with Parmesan for a simple dinner that feels a little special.
Pasta RecipesBaked Spaghetti
This cozy baked spaghetti layers tender pasta, rich meat sauce, and melty cheese into a simple casserole. It is a family-friendly dinner that reheats well and works nicely for busy weeknights or casual gatherings.