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Mushroom Garlic Cream Pasta Recipe
Make this easy mushroom pasta recipe in 30 minutes with garlic, cream and parmesan for a comforting weeknight dinner.
Mushroom pasta is an Italian-inspired dish featuring al dente noodles coated in a silky, umami-rich sauce made from sautéed mushrooms, aromatics such as garlic and shallots, a splash of white wine or broth, and a finish of cream or butter with grated Parmesan. Commonly prepared with a mix of cremini, button, or porcini mushrooms and accented by herbs like thyme or parsley, the recipe balances earthy depth with subtle richness, making it both satisfying and approachable. Favored for its relatively quick preparation, it is typically enjoyed as a comforting weeknight dinner but is equally well-suited to casual entertaining or meat-free occasions throughout the year.
Mushroom Garlic Cream Pasta Recipe
Prepared start-to-finish in a single skillet, this version keeps cleanup to a minimum while still delivering restaurant-level depth. Once you’ve nailed the hot-pan sear, feel free to riff—swap in whole-grain noodles, fold in baby spinach, or finish with a splash of cashew cream for a vegan spin.
Prep Time
10 minutes
10 minutes
Cook Time
25 minutes
25 minutes
Total Time
35 minutes
35 minutes
Ingredients
Fettuccine (or other long pasta) 12 oz / 340 g
- Cremini or button mushrooms, cleaned and sliced 16 oz / 450 g
- Unsalted butter 2 tbsp
- Extra-virgin olive oil 1 tbsp
- Garlic, minced 4 cloves
- Dry white wine ¼ cup / 60 ml
- Low-sodium vegetable or chicken broth ½ cup / 120 ml
- Heavy whipping cream 1 cup / 240 ml
- Freshly grated Parmesan cheese ¾ cup / 60 g
- Kosher salt 1 tsp (plus more for pasta water)
- Freshly ground black pepper ½ tsp
- Fresh parsley, finely chopped 2 tbsp
- Fresh thyme leaves 1 tsp (optional)
- Red pepper flakes ¼ tsp (optional)
- Lemon zest ½ tsp (optional)
- Grated nutmeg pinch (optional)
Method
Bring a large pot of salted water to a boil
- Add pasta to the boiling water
- Cook pasta until al dente according to package instructions
- Ladle out one cup of pasta cooking water
- Drain the pasta in a colander
- Wipe mushrooms clean with a damp paper towel
- Slice mushrooms into even pieces
- Peel garlic cloves
- Mince the garlic finely
- Place a large skillet over medium heat
- Add olive oil and butter to the skillet
- Swirl the skillet until the butter melts
- Add sliced mushrooms to the hot fat
- Season mushrooms with salt and pepper
- Cook mushrooms until they release moisture and turn golden brown
- Add minced garlic to the skillet
- Sauté garlic with the mushrooms until fragrant
- Pour white wine into the skillet
- Scrape the bottom of the skillet to deglaze
- Simmer the wine until reduced by half
- Stir heavy cream into the skillet
- Bring the cream sauce to a gentle simmer
- Sprinkle grated Parmesan into the sauce
- Stir until the cheese melts and the sauce thickens
- Return drained pasta to the skillet
- Toss pasta with the mushroom cream sauce
- Add reserved pasta water a splash at a time if the sauce is too thick
- Taste the pasta for seasoning
- Adjust salt and pepper as needed
- Sprinkle chopped fresh parsley over the pasta
- Serve the mushroom garlic cream pasta immediately
Nutrition (whole recipe)
Calories
2835 kcal Protein
90 g Fat
148 g Carbs
286 g Fiber
15 g Sugar
23 g
2835 kcal Protein
90 g Fat
148 g Carbs
286 g Fiber
15 g Sugar
23 g
Notes
Chef’s Note: Soak a small handful of dried porcini in hot water for 10 minutes, finely chop them, and sauté with the fresh mushrooms. Deglaze the pan with the strained porcini liquid before adding cream; it deepens umami, thickens the sauce naturally, and eliminates the need for extra salt.
why this recipe
This mushroom pasta recipe is worth making because it seamlessly marries earthy, caramelized mushrooms with silky noodles and a lusciously light cream sauce, delivering gourmet flavor with weeknight ease. Each bite brims with balanced umami, subtle garlic notes, and a whisper of fresh herbs, proving that elegant comfort food can be both convenient and economical. Whether you’re feeding family or impressing dinner guests, the dish’s impressive depth of flavor, minimal prep time, and pantry-friendly ingredients make it a go-to staple you’ll want to revisit again and again.
FAQs
FAQ acf
Frequently Asked Questions
Can I substitute the heavy cream with a non-dairy alternative to make this mushroom pasta vegan?
Yes—swap the heavy cream for an equal amount of unsweetened oat, soy, or cashew cream (homemade cashew cream gives the silkiest texture and neutral flavor). Just be sure to replace the butter and Parmesan with vegan alternatives or a spoonful of nutritional yeast so the entire dish stays plant-based.
How can I store and reheat leftovers so the sauce stays creamy and doesn’t separate?
Cool the pasta completely, then transfer it to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop or in the microwave at 50% power, loosening the sauce with a splash of milk, cream, or reserved pasta water and stirring often; low, slow heat prevents the emulsion from breaking.
How can I ensure the mushrooms brown nicely instead of turning soggy?
Pat the mushrooms completely dry, heat a wide skillet until very hot, and add just enough oil/butter to coat; cook the mushrooms in a single, uncrowded layer. Resist stirring for the first couple of minutes so they can sear, and add salt only after they start to take on color—both steps prevent excess moisture and promote caramelization. If needed, work in batches to keep the pan from overcrowding.