I love this Creamy Mushroom Pasta because it’s a rich, comforting dish where tender mushrooms swim in a luscious, garlicky cream sauce that perfectly coats every bite of pasta. It’s simple to make yet feels indulgent and satisfying.

Why You’ll Love This Recipe

What I enjoy most is how the earthiness of mushrooms blends with the creamy sauce, creating a deep, savory flavor that’s both comforting and elegant. It comes together quickly, making it my go-to when I want a cozy meal without much fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (fettuccine, penne, or your favorite shape)
Olive oil or butter
Mixed mushrooms (cremini, button, shiitake, or portobello), sliced
Garlic cloves, minced
Heavy cream or half-and-half
Parmesan cheese, grated
Fresh thyme or parsley, chopped
Salt and pepper
Onion or shallot, finely chopped (optional)

Directions

I cook the pasta according to package instructions until al dente, then drain and set aside.
In a large skillet, I heat olive oil or butter over medium heat. I sauté the onions or shallots until translucent if using.
I add the sliced mushrooms and cook until they release their moisture and become golden brown.
I stir in minced garlic and cook for about 1 minute until fragrant.
I pour in the heavy cream and bring to a gentle simmer, letting it thicken slightly.
I stir in grated Parmesan cheese until melted and smooth.
I season the sauce with salt, pepper, and fresh herbs.
I toss the cooked pasta into the sauce, mixing well to coat every strand.
I serve immediately, garnished with extra Parmesan and herbs.

Servings and Timing

Yield: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Add protein: I add grilled chicken, shrimp, or crispy bacon for a heartier dish.
Vegan option: I use coconut cream or cashew cream and nutritional yeast instead of cheese.
Spicy touch: I add red pepper flakes or a dash of hot sauce for heat.
Different herbs: I swap thyme for rosemary, basil, or tarragon.
Garlic bread side: I serve with garlic bread or a crisp green salad for a full meal.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the pasta gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce. I also reheat in the microwave in short bursts, stirring occasionally.

FAQs

Can I use dried mushrooms?

Yes, but I rehydrate them in warm water before cooking, and I use the soaking liquid in the sauce for extra flavor.

What pasta shape works best?

I prefer fettuccine or penne since they hold the creamy sauce well, but any pasta shape is fine.

How do I prevent the sauce from being too thick?

I add extra cream or a splash of pasta water while tossing the pasta to reach the desired consistency.

Can I prepare this ahead of time?

I prepare the sauce in advance and reheat gently, adding cooked pasta when ready to serve.

Is Parmesan cheese necessary?

Parmesan adds depth and creaminess, but I sometimes substitute it with Pecorino Romano or a vegan cheese alternative.

Conclusion

Creamy Mushroom Pasta is my favorite quick comfort food that’s rich and flavorful yet simple to make. The combination of earthy mushrooms and velvety sauce with pasta always feels like a warm hug on a plate.