Veggie • 20 min • Comfort
This Creamy Mushroom Pasta is rich, comforting, and incredibly simple to make. Tender mushrooms sautéed with garlic and tossed in a silky cream sauce create a cozy, restaurant-style dish ready in just 20 minutes.
Ingredients
Pasta
- 8 oz pasta of choice (fettuccine, linguine, or penne)
- Salt for boiling
Mushrooms & Aromatics
- 1 tbsp olive oil
- 1 tbsp butter
- 10 oz mushrooms, sliced (cremini, button, or mixed)
- 3 cloves garlic, minced
- ½ tsp Italian seasoning
- Salt and pepper, to taste
Cream Sauce
- ½ cup heavy cream (or half-and-half)
- ¼ cup grated Parmesan
- ¼ cup reserved pasta water
- Optional: 1–2 tbsp white wine
Finish
- Fresh parsley, chopped
- Extra Parmesan
To Serve (Optional)
- Side salad
- Garlic bread
- Lemon wedge for brightness
Step-by-Step Instructions
1. Cook the pasta
Boil pasta in salted water according to package directions. Reserve ¼ cup of pasta water, then drain and set aside.
2. Sauté the mushrooms
Heat olive oil and butter in a skillet over medium-high. Add mushrooms, salt, and pepper. Cook 5–6 minutes until browned and reduced. Avoid stirring too often — browning builds deep flavor.
3. Add aromatics
Stir in garlic and Italian seasoning. Cook 30–45 seconds until fragrant.
4. Make the creamy sauce
Lower heat to medium. Pour in heavy cream and Parmesan. Stir until melted and smooth. Add pasta water gradually until sauce reaches a silky consistency.
5. Toss with pasta
Add drained pasta to the skillet and toss until fully coated in the creamy mushroom sauce.
6. Finish the dish
Sprinkle fresh parsley and extra Parmesan. Adjust seasoning with salt and pepper.
7. Serve immediately
Plate warm with a lemon wedge or garlic bread if desired.
Time Breakdown
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Equipment List
- Skillet
- Large pot
- Cutting board & knife
- Wooden spoon or tongs
Notes & Substitutions
- Make it lighter: Use half-and-half instead of heavy cream.
- Gluten-free: Swap in gluten-free pasta.
- Add protein: Grilled chicken, shrimp, or chickpeas work beautifully.
- More depth: Add a splash of white wine before the cream.
- Vegan option: Use coconut cream + vegan butter + nutritional yeast.
Storage Instructions
- Refrigerator: Up to 3 days in an airtight container.
- Reheat: Add a splash of water or milk to loosen sauce.
- Freezer: Not recommended (cream sauces can separate).
Why You’ll Love This Recipe
- Creamy and comforting but made with simple ingredients
- Ready in just 20 minutes
- Perfect weeknight dinner
- Affordable and vegetarian
- Tastes like a restaurant favorite with zero effort
You may also enjoy our Lemon Herb Quinoa Bowls, try the 20 Min Thai Basil Beef, or go for a Thai Peanut Chicken Bowl.