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Creamy Mushroom Pastais a cozy, one-pan dinner that comes together in just 35 minutes. Tender pasta is tossed in a rich garlic mushroom sauce with parmesan for an easy weeknight meal. It’s simple, hearty, and perfect when you’re craving comfort food without the fuss.
Ingredients Notes
- Cremini mushrooms (baby Bella): White button mushrooms, shiitake mushrooms, oyster mushrooms, or portobello mushrooms all work. Remove tough stems if desired; mushroom caps can be sliced or left whole.
- Butter: Swap with olive oil for a dairy-free version
- Olive oil
- Minced garlic cloves
- Dried thyme: Fresh thyme sprigs can be used for a stronger flavor
- Salt and black pepper
- Milk: Whole milk makes it creamier; almond or oat milk work for dairy-free
- Cornstarch
- Heavy whipping cream: Half-and-half works for a lighter version; for dairy-free, use extra broth or plant-based cream
- Fresh grated parmesan cheese: Pecorino Romano gives a sharper flavor; for dairy-free, use vegan parmesan
- Fresh parsley, roughly chopped
- Red pepper flakes (optional)
- Fresh thyme or rosemary sprigs (optional garnish): Adds a fragrant, savory flavor
- Fresh parsley, chopped (for garnish)
- Linguine pasta: Long pasta like fettuccine or pappardelle hold the creamy sauce best, but short pasta like penne or rigatoni also work
See the recipe card for full information on ingredients and quantities.
Variations and additions
- Creamy Garlic Mushroom Pasta: Add extra garlic, roasted or sautéed, for a stronger garlic-forward taste
- Creamy Chicken Mushroom Pasta: Stir in cooked grilled or rotisserie chicken for a heartier meal
- Pair with Other Proteins: Shrimp or Italian sausage pair well with the creamy sauce
- Lighter Version: Use half-and-half or replace part of the cream with milk or broth
How to Make Creamy Mushroom Pasta
- Cook pasta: Boil linguine in a large pot according to package directions, drain, and set aside.
- Cook mushrooms: Heat butter and olive oil in a large skillet. Add mushrooms and garlic and sauté until tender and browned.
- Season: Sprinkle thyme over the mushrooms, stir for 1 minute, then season with salt and pepper.
- Thicken sauce: Mix cornstarch with milk and stir into the skillet. Simmer gently until the sauce thickens.
- Finish sauce: Add heavy cream, parmesan, parsley, red pepper flakes, and thyme sprigs. Lower the heat and stir until the cheese melts. Remove thyme sprigs.
- Add pasta: Stir in cooked pasta and toss until coated in the sauce.
- Serve: Garnish with remaining parmesan and chopped parsley.
STorage & MAke-ahead Instructions
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm gently on the stovetop or in the microwave. Stir in cream, broth, or milk if the sauce thickens.
- Freeze: Not recommended. Cream sauce can split and become grainy once thawed.
- Make Ahead: Prepare the mushroom sauce up to 2 days in advance. Store in the fridge and reheat gently, then toss with freshly cooked pasta before serving.
More Pasta Recipes to Try
- Bowtie Pasta – A quick and versatile dinner option
- Crockpot Taco Spaghetti – Easy, flavorful, and perfect for busy nights
- Pesto Pasta Salad – Fresh, vibrant, and great for picnics or potlucks
- Tortellini Pasta Salad – Creamy, cheesy, and full of flavor
If you’ve tried this Creamy Mushroom Pasta Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Creamy Mushroom Pasta
Serves — 4
Creamy mushroom pasta is an easy one-pan dinner with garlic, parmesan, and mushrooms in a rich sauce-ready in just 35 minutes.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Ingredients
- 8 ounces linguine pasta
- 16 ounces cremini mushrooms (baby Bella). cleaned gently with a damp paper towel and your preference of slice sizes.
- 4 tablespoons butter
- 1 tablespoon olive oil
- 3 to 4 cloves garlic minced
- 1 teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup milk
- 1 tablespoon cornstarch
- 1 cup heavy whipping cream
- 1 cup fresh grated parmesan cheese divided into ¾ cup and ¼ cup
- 2 tablespoons fresh parsley roughly chopped
- ⅛ teaspoon red pepper flakes optional
- fresh thyme several sprigs (optional)
- fresh parsley chopped for garnish
Instructions
- Boil the liungine pasta as instructed by the box.8 ounces linguine pasta
- In a large cast-iron skillet over medium heat, melt the butter and olive oil.4 tablespoons butter, 1 tablespoon olive oil
- Add the sliced mushrooms and minced garlic and cook until tender and brown, about 15 minutes.16 ounces cremini mushrooms (baby Bella)., 3 to 4 cloves garlic
- Sprinkle the dried thyme over the mushrooms and cook for about one minute stirring several times.1 teaspoon dried thyme
- Season with salt and pepper.¼ teaspoon salt, ¼ teaspoon pepper
- Mix the cornstarch into the ½ cup of milk and pour into skillet with the mushrooms. Stir until thickened.1 tablespoon cornstarch, ½ cup milk
- Add the heavy whipping cream, ¾ cup of grated parmesan cheese, chopped parsley, red pepper flakes and fresh sprigs of thyme.1 cup heavy whipping cream, 1 cup fresh grated parmesan cheese, 2 tablespoons fresh parsley, ⅛ teaspoon red pepper flakes, fresh thyme
- Lower the heat to medium-low and stir until the cheese melts. Remove the woody sprigs of thyme.
- Serve garnished with the extra grated cheese and parsley as garnish.fresh parsley chopped
Jenn’s Notes
Storage :
- Store: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop or microwave. Stir in cream, broth, or milk if the sauce thickens.
- Freeze: Not recommended—the cream sauce tends to split and turn grainy once thawed.
- Make Ahead: You can prepare the mushroom sauce up to 2 days in advance. Store it in the refrigerator and reheat gently, then toss with freshly cooked pasta before serving.
- Stir garlic constantly so it doesn’t burn.
- Don’t rinse mushrooms under running water—wipe them clean to avoid sogginess.
- Let mushrooms brown fully before adding liquids for richer flavor.
- Use freshly grated parmesan, not pre-shredded.
- Adjust sauce thickness: If the sauce reduces too much, stir in a splash of broth, milk, or reserved pasta water. If too thin, simmer longer.
Nutrition Info
Calories: 705kcal | Carbohydrates: 56g | Protein: 21g | Fat: 45g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 123mg | Sodium: 714mg | Potassium: 811mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1688IU | Vitamin C: 4mg | Calcium: 346mg | Iron: 2mg
