Creamy Mushroom Pasta

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Creamy mushroom pasta is an easy one-pan dinner with garlic, parmesan, and mushrooms in a rich sauce-ready in just 35 minutes.

Prep Time5

Cook Time30

Total Time35

Course: Dinner

Cuisine: American

Servings: servings

Calories: 705kcal

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

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

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.

Tips :

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.