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.