Mushroom Cream Sauce Pasta is a rich, velvety dish that’s packed with umami flavor from sautéed mushrooms and a luscious, garlicky cream sauce. This easy, one-pan recipe is perfect for a quick weeknight dinner or an elegant meal to impress guests. Whether you serve it on its own or with grilled chicken or shrimp, this pasta is a comforting and satisfying dish.
Why You’ll Love This Recipe
- Rich and Creamy – The silky sauce coats the pasta beautifully for a luxurious bite.
- Full of Flavor – Earthy mushrooms, garlic, and parmesan make this dish irresistible.
- One-Pan Wonder – Minimal cleanup and simple ingredients.
- Customizable – Easily add protein, veggies, or a spice kick.
- Perfect for Any Occasion – Elegant enough for a dinner party yet quick enough for a weeknight meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pasta (fettuccine, penne, or linguine)
- Mushrooms (cremini, button, or shiitake, sliced)
- Heavy cream
- Parmesan cheese (grated)
- Garlic (minced)
- Butter
- Olive oil
- Chicken or vegetable broth
- Onion (finely chopped)
- Salt and black pepper
- Red pepper flakes (optional)
- Fresh parsley (for garnish)
Directions
Step 1: Cook the Pasta
- Boil water in a large pot, add salt, and cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Step 2: Sauté the Mushrooms
- Heat butter and olive oil in a large skillet over medium heat.
- Add the sliced mushrooms and cook until they release their moisture and turn golden brown, about 5-7 minutes.
- Stir in the garlic and onion, cooking until fragrant.
Step 3: Make the Cream Sauce
- Pour in the broth and let it simmer for 2-3 minutes to reduce slightly.
- Lower the heat and add the heavy cream, stirring until smooth.
- Sprinkle in the Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Stir until the sauce thickens.
Step 4: Combine Everything
- Add the cooked pasta to the sauce, tossing to coat evenly. If the sauce is too thick, add a bit of the reserved pasta water.
- Let it simmer for a minute to meld the flavors.
Step 5: Serve and Enjoy
- Garnish with fresh parsley and extra Parmesan. Serve hot!
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Spicy Kick – Add more red pepper flakes or a dash of cayenne.
- Protein Additions – Stir in grilled chicken, shrimp, or crispy bacon.
- Lighter Version – Use half-and-half instead of heavy cream.
- Extra Veggies – Add spinach, cherry tomatoes, or peas.
- Gluten-Free Option – Use gluten-free pasta.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Not recommended, as the cream sauce may separate.
- Reheating: Warm in a skillet over low heat with a splash of cream or broth to loosen the sauce.
FAQs
Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner. Use whole milk or add a bit of cornstarch to thicken.
What’s the best pasta for this dish?
Fettuccine, penne, or linguine work well because they hold the sauce beautifully.
Can I make this dairy-free?
Yes! Use coconut milk or a dairy-free alternative, and swap Parmesan for nutritional yeast.
How do I prevent the sauce from getting too thick?
Add a little pasta water or broth to loosen it up while reheating.
Can I make this ahead of time?
It’s best served fresh, but you can make the sauce ahead and store it separately from the pasta.
What mushrooms work best?
Cremini, button, or shiitake mushrooms offer the best texture and flavor.
Can I use a different cheese?
Yes! Try Gruyère, Asiago, or Pecorino Romano for a unique twist.
How can I make this extra creamy?
Add a spoonful of cream cheese or mascarpone to the sauce.
Can I add white wine?
Yes! Deglaze the mushrooms with ¼ cup of white wine before adding the broth for extra depth.
Is this recipe vegetarian?
Yes, just use vegetable broth instead of chicken broth.
Conclusion
Mushroom Cream Sauce Pasta is an easy, restaurant-quality dish that you can make at home in just 30 minutes. Whether you’re looking for a cozy meal or something impressive for guests, this creamy, garlicky pasta is a must-try. Serve it fresh and enjoy every bite!
PrintMushroom Cream Sauce Pasta
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
This Mushroom Cream Sauce Pasta is rich, creamy, and packed with umami flavor. Sautéed mushrooms, garlic, and Parmesan create a silky, restaurant-quality sauce that pairs perfectly with any pasta. It’s an easy yet elegant dish, perfect for a quick weeknight dinner or a cozy date night!
Ingredients
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12 oz pasta (fettuccine, linguine, or penne)
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2 tablespoons unsalted butter
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1 tablespoon olive oil
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8 oz cremini or baby bella mushrooms, sliced
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3 cloves garlic, minced
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1/2 teaspoon salt (adjust to taste)
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1/2 teaspoon black pepper
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1/2 teaspoon dried thyme (or 1 teaspoon fresh)
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1/4 teaspoon red pepper flakes (optional, for heat)
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1 cup heavy cream
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1/2 cup whole milk
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1/2 cup grated Parmesan cheese
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1/4 cup pasta water (reserved)
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1 tablespoon fresh parsley, chopped (for garnish)
Instructions
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Cook the pasta – Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve ¼ cup of pasta water, then drain and set aside.
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Sauté the mushrooms – In a large skillet, melt butter and olive oil over medium heat. Add mushrooms and cook for 5-7 minutes until they release their moisture and become golden brown.
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Add garlic & seasoning – Stir in the garlic, salt, pepper, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
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Make the sauce – Pour in the heavy cream and milk, stirring to combine. Let it simmer for 2-3 minutes, then stir in Parmesan cheese until melted. If the sauce is too thick, add some reserved pasta water to loosen it.
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Toss with pasta – Add the cooked pasta to the sauce, tossing to coat evenly. Cook for 1-2 more minutes until everything is well combined.
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Serve – Remove from heat, garnish with fresh parsley, and serve hot. Enjoy with extra Parmesan on top!
Notes
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Want a lighter version? Use half-and-half instead of heavy cream.
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Extra protein? Add grilled chicken, shrimp, or crispy bacon.
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Love cheese? Stir in ¼ cup of shredded mozzarella for extra creaminess.
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Storage: Leftovers can be stored in the fridge for up to 3 days. Reheat gently with a splash of milk.
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