I love making mushroom pasta because it’s comforting, rich, and full of earthy flavor. It’s one of those dishes I turn to when I want something cozy yet simple. The mushrooms add depth and heartiness, making this pasta feel satisfying without being heavy.
Why You’ll Love This Recipe
I like this recipe because it comes together quickly and uses basic ingredients. I enjoy how the mushrooms create a savory, almost meaty texture while the sauce stays smooth and comforting. It’s perfect for weeknight dinners and feels elegant enough to serve to guests.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
pasta of choice olive oil or butter mushrooms garlic onion or shallot heavy cream or milk grated Parmesan cheese salt black pepper fresh parsley or thyme (optional)
Directions
I start by bringing a large pot of salted water to a boil and cooking the pasta until al dente. I reserve a little pasta water before draining.
While the pasta cooks, I heat olive oil or butter in a large skillet over medium heat. I add the sliced mushrooms and cook them until they release their moisture and turn golden. I stir in the onion and garlic and cook until fragrant.
I pour in the cream and let it simmer gently for a few minutes. I add Parmesan cheese and stir until the sauce thickens slightly. I season with salt and black pepper, then add the cooked pasta to the skillet. I toss everything together, adding a splash of pasta water if needed to loosen the sauce.
I finish with fresh herbs if I’m using them and serve the pasta hot.
Servings and timing
I usually get about 4 servings from this recipe. Preparation time: about 10 minutes Cooking time: 20 minutes Total time: approximately 30 minutes
Variations
I sometimes add spinach or peas for extra color and freshness. I like including a splash of white wine when cooking the mushrooms for deeper flavor. For a vegan version, I use plant-based cream and nutritional yeast instead of Parmesan.
storage/reheating
I store leftover mushroom pasta in an airtight container in the refrigerator for up to 3 days. I reheat it gently on the stovetop or in the microwave, adding a little milk or water to loosen the sauce if needed.
FAQs
What type of mushrooms work best?
I like using cremini or button mushrooms, but a mix with shiitake or portobello works well.
Can I make this pasta without cream?
I can use milk or a splash of pasta water with olive oil for a lighter sauce.
Is this recipe vegetarian?
I keep it vegetarian by using vegetable-based ingredients and cheese.
Can I add protein?
I sometimes add grilled chicken, shrimp, or tofu to make it more filling.
What pasta shapes work best?
I like using fettuccine, penne, or spaghetti because they hold the sauce well.
Conclusion
I keep mushroom pasta in my regular meal rotation because it’s easy, comforting, and full of flavor. I love how it turns simple ingredients into a satisfying dish that always feels warm, cozy, and delicious.
A comforting and rich mushroom pasta made with sautéed mushrooms, a creamy sauce, and simple ingredients that come together quickly for a cozy, satisfying meal.
Ingredients
12 oz pasta of choice (fettuccine, penne, or spaghetti)
2 tablespoons olive oil or butter
12 oz mushrooms, sliced (cremini, button, or mixed)
3 cloves garlic, minced
1 small onion or shallot, finely chopped
1 cup heavy cream or milk
1/2 cup grated Parmesan cheese
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
2 tablespoons fresh parsley or thyme, chopped (optional)
Instructions
Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup of pasta water, then drain.
While the pasta cooks, heat olive oil or butter in a large skillet over medium heat.
Add the sliced mushrooms and cook until they release their moisture and become golden.
Add the chopped onion or shallot and cook until softened, then stir in the garlic and cook until fragrant.
Pour in the cream and let it simmer gently for 2–3 minutes.
Stir in the Parmesan cheese until the sauce thickens slightly.
Season with salt and black pepper.
Add the cooked pasta to the skillet and toss to coat, adding reserved pasta water as needed to loosen the sauce.
Finish with fresh herbs if using and serve hot.
Notes
A splash of white wine can be added when cooking mushrooms for extra depth.
Use a mix of mushrooms for more complex flavor.
Add pasta water gradually to control sauce consistency.
