Creamy Mushroom Pasta (Easy)
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You’ll love this Creamy Mushroom Pasta (Easy)! A lusciously creamy and glossy mushroom pasta sauce paired with your favorite pasta shape for a perfect, cozy meal. Made in under 30 minutes, it’s ideal for weeknight dinners or special occasions.
Serve with a side salad, pork chops, and crusty bread.
Quick Look: Creamy Mushroom Pasta (Easy)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 6 people
- Dietary Info: Can be made Gluten-Free, Vegetarian and Dairy-Free
- Method: Stove top
- Technique: Sauté mushrooms, garlic, and onions in olive oil until tender, then add cream, Parmesan, and seasonings. Toss cooked pasta in the sauce until coated and heated through, finishing with fresh parsley.
- Flavor & Texture: Rich and creamy with earthy mushroom flavor, this pasta is silky and comforting.
Why Everyone Will Ask for Seconds
This homemade mushroom sauce brings out the earthy flavors of mixed mushrooms and the luxurious richness of cream and Parmigiano cheese for an unforgettable pasta dish. It’s a family favorite for a good reason!
- Luxurious Texture: The sauce is glossy and creamy and clings perfectly to every strand of pasta without being too heavy.
- Deep Umami Flavor: A mix of mushrooms creates a rich, earthy taste that’s perfectly balanced with white wine and Parmigiano cheese.
- Restaurant-Quality Made Easy: Simple techniques like deglazing the pan and finishing the pasta in the sauce elevate this dish to gourmet status.
- Versatile and Customizable: Works with any pasta shape and allows for substitutions like dairy-free options or added protein.
You’ll also love our truffle mushroom pasta, creamy mushroom chicken, and stuffed mushrooms.
Made With Amore,
“Absolutely amazing flavor! Such an easy quick recipe.”
– Jenn
Table of Contents
Simple Ingredients
These simple ingredients create a delicious creamy parmesan sauce with savory mushrooms.
- Mixed mushrooms: A variety of mushrooms like the white button mushrooms, baby Bella mushrooms, oysters, crimini mushrooms, or shiitake add earthy, umami richness and a range of textures to the sauce.
- Shallots: Offer a mild, sweet onion flavor that complements the mushrooms and adds depth to the sauce.
- Spaghetti, fettuccini, or bucatini: The pasta is the perfect vessel for the creamy sauce, with each shape offering a different eating experience.
- Parmigiano cheese: Adds a nutty, salty richness and helps thicken and flavor the sauce.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Mushrooms: Use just one type (like cremini or white button) if needed, or replace with sautéed zucchini or spinach for a different twist. Try my Zucchini Pasta Recipe (Easy) next.
- Cream: Swap heavy cream with half-and-half or full-fat coconut milk for a lighter or dairy-free option.
- Chicken Broth: Substitute with vegetable broth for a vegetarian version.
- Protein Add-Ins: Add cooked chicken, shrimp, or crispy pancetta for extra heartiness.
How to Make Creamy Mushroom Pasta (Easy)
This easy mushroom pasta makes a simple sauce you will enjoy time and time again! Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Add the olive oil to the pan on medium-high heat and start to cook the mushrooms (cook in a single layer).
- Cook the mushrooms until golden brown (about 3-4 minutes). Add the shallots.
- Deglaze with the chicken broth.
- Pour the heavy cream into the cooked mushrooms in the pan.
- Let cook to combine.
- Boil pasta in plenty of salted water. Cook the pasta al dente. Reserve a bit of the pasta cooking water.
- Add lots of parmigiano cheese to the pasta.
- Stir pasta with sauce to combine, and add fresh parsley.
Creamy Mushroom Pasta (Easy) FAQs
For a lighter option, you can use whole milk, but the sauce will be less rich. To maintain some creaminess, consider mixing milk with a teaspoon of cornstarch.
The key to creamy pasta is using heavy cream or a combination of cream and cheese like Parmigiano. Adding starchy pasta water to the sauce binds it to the pasta and creates a velvety texture. Cooking the pasta directly in the sauce for the last minute enhances creaminess further.
Long pasta like fettuccini, spaghetti, or bucatini is ideal for creamy sauces as they coat evenly. Short pasta like penne or rigatoni also works well since their ridges and hollow centers hold onto the sauce beautifully.
Store leftover pasta in an airtight container for up to 3 days. To reheat, add a splash of water, milk, or broth to the pasta and gently warm it in a skillet over medium heat, stirring until the sauce becomes creamy again. If you’re low on time, place pasta in a microwave-safe dish, add a small splash of liquid, cover loosely, and heat in 30-second intervals, stirring between each, until warmed through.
Serving Suggestions
I love serving this creamy mushroom pasta as a comforting main course accompanied by dishes like Oven Baked Cod , Blackened Chicken Breasts, or Juicy Baked Chicken Breasts. For a side, try a fresh Pear Gorgonzola Salad to round out the meal, and for dessert, finish with something sweet like Panna Cotta, or Lemon Olive Oil Cake for the perfect Italian-inspired dinner.
My Pro Tips
Recipe Tips
- Use A Mix Of Mushrooms: Combining different types of mushrooms adds depth and complexity to the sauce, giving it a richer, more savory flavor.
- Sauté In Batches: Cooking mushrooms in batches ensures they brown evenly instead of steaming, enhancing their flavor and texture.
- Cook Pasta Al Dente: Keeping the pasta slightly firm allows it to finish cooking in the sauce and absorb the flavors without becoming mushy.
- Reserve Pasta Water: Saving some pasta water helps adjust the sauce consistency, making it silky and perfectly coated on the noodles.
More Pasta Recipes
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Creamy Mushroom Pasta
Ingredients
- 4 tablespoons extra-virgin olive oil
- 1 pound mixed mushrooms, white button, baby bella, oyster, crimini, and/or shiitake, thinly sliced
- Kosher salt, to taste
- 1 medium shallot, finely chopped
- 1 pound spaghetti, fettuccini, or bucatini
- 1 cup heavy cream
- ¼ cup chicken broth
- ¼ cup dry white wine, such as sauvignon blanc
- ⅓ cup fresh parsley, finely chopped
- ½ cup Parmigiano cheese, parmesan cheese, finely grated (plus more for serving)
- Freshly ground black pepper, to taste
- Reserved pasta cooking water, if needed
Instructions
- Sauté the Mushrooms: Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer (work in batches if necessary. Do not overcrowd the pan or the mushrooms will steam and not brown). Sauté undisturbed for 3–4 minutes to allow the mushrooms to brown, then stir and cook for another 3–4 minutes until tender and golden. Season with salt.
- Add Shallots and Deglaze: Lower the heat to medium. Add the chopped shallots and parsley to the mushrooms and sauté until softened, about 2 minutes. Pour in the white wine and cook for 2 minutes, scraping the bottom of the pan to deglaze and evaporate most of the liquid. If you don't have wine, you can use lemon juice or more broth.
- Create the Sauce: Stir in the chicken broth and heavy cream, bringing the mixture to a gentle simmer. Let it cook for 3–4 minutes, stirring occasionally, until the sauce thickens slightly and becomes glossy.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 1 cup of pasta cooking water before draining the pasta.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing to coat the pasta in the sauce. Stir in the Parmigiano cheese. Toss until the cheese melts and the sauce clings to the pasta. If needed, add a splash of the reserved pasta cooking water to loosen the sauce. If you feel that the sauce isn't thickening, cover the pasta dish with a lid for 5 minutes, and it will come together with the heat of the pasta.
- Season and Serve: Taste and add freshly ground black pepper, if desired. Serve immediately, garnished with additional Parmigiano cheese and parsley if desired.
Notes
- Use A Mix Of Mushrooms: Combining different types of mushrooms adds depth and complexity to the sauce, giving it a richer, more savory flavor.
- Sauté In Batches: Cooking mushrooms in batches ensures they brown evenly instead of steaming, enhancing their flavor and texture.
- Cook Pasta Al Dente: Keeping the pasta slightly firm allows it to finish cooking in the sauce and absorb the flavors without becoming mushy.
- Reserve Pasta Water: Saving some pasta water helps adjust the sauce consistency, making it silky and perfectly coated on the noodles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I like your site and love your recipes.
That is so nice! I am happy you are here and I can’t wait to see what you cook next.
I went to this amazing authentic Italian restauarant in Sugar House. I had penne pasta di nonna, which was a mushroom gorgonzola sauce pasta–it was to die for. I had searched high and low to find something similar I could make at home…then I realized ELENA! She’s never lead me astray. You had the perfect recipe here. I noticed your mushroom pasta and mushroom chicken sauce were the same, so I combined to 2 to have chicken in my pasta. Very Very delicious. I did half gorgonzola and half parmesan for the cheese. I don’t know if it was because I added the chicken or because I used Penne, but there wasn’t quite enough sauce for the whole pound of pasta. Next time I will double the sauce or half the noodles.
10/10 flavor, Thank you thank you for making easy delicious legit Italian recipes!
Served with an easy dutch oven artisan bread (added feta, oregano, & garlic). Dipped in a balsamic + oil dipping sauce.
You are so nice! Thank you for the wonderful complement and I am so happy you loved this recipe. Now, you can make all the authentic Italian you want right at home!
Excellent! All your recipes that I made are so good!
Yay! So happy you loved. So many more to try!
This is a family favorite! My ten year old loves mushrooms and pasta like her mama so this is a hit! Easy and delicious 😋
Yay! I am so happy that your child loved it so much- that is always the best compliment.
I’ll so happy I finally tried this recipe that I’ve had pinned forever! So good! I only had shredded parm but I’m sure freshly grated would have taken it over the top. I actually added some left over shredded pot roast to the mushrooms and it was so satisfying. I will absolutely make this as written when I have more portobellos and a block of Parmesan. This will be my go-to for this style pasta, thank you!
Yay! SO happy you loved this recipe.
Delicious thanks again ❤️
Happy you loved this easy mushroom recipe!
Delicious—I substituted a mix of dry mushrooms (brought back to life after soaking) but followed the rest of the recipe to a T. Excellent as always!
So happy you loved this recipe! It is a favorite.
Absolutely amazing flavor! Such an easy quick recipe
Yes! We love this quick pasta dinner and the sauce takes it to the next level.
Comforting and delicious this creamy mushroom pasta is always a favorite!