Creamy Mushroom Pasta
This creamy mushroom pasta recipe uses simple ingredients and is ready in about 30 minutes! Meaty mushrooms coated in a creamy Parmesan cheese sauce are a delicious flavor combo. If you love mushrooms, you will love it!
I love dinner recipes that do double duty, like this creamy mushroom pasta. It looks fancy-ish—like a dish you might get at a restaurant—but it’s easy to make during the week.
I love it because it’s all about the mushrooms, which I love. It’s also a meatless recipe but still hearty and filling. It’s so comforting, too, with tender bow-tie pasta and a creamy parmesan sauce.
Ingredients
- Farfalle – I love bow tie pasta, but any short pasta shape will work, like penne, cavatappi, rotini, or small shells.
- Olive oil
- Mushrooms—I use baby bella mushrooms, but you can use any kind: cremini, portobello, oyster, white button, shiitake… you get the idea.
- Kosher salt and black pepper
- Dry white wine – Pick one you like to drink. Chardonnay, sauvignon blanc, or pinot grigio work well.
- Unsalted butter
- Heavy cream
- Shredded Parmesan cheese
How to Make It
☑️ Boil the Pasta
Get the pasta going in a large pot of boiling water. While it cooks, you prepare the rest of the recipe.
☑️ Brown the Mushrooms
Cook the mushrooms in a large pan over medium to medium-high heat until they release their moisture and it evaporates from the pan. When they’re ready, they should have a meaty texture—not rubbery. Depending on the size of your pan, this will take about 10 to 15 minutes.
☑️ Make the Sauce
Once the mushrooms are cooked, add the white wine to the pan. It will simmer, making it easy to scrape up the browned bits off the bottom of the pan. From there, add the butter cream and cheese, and – voila – you get a creamy pasta sauce.
Add the cooked pasta and stir to coat it in the sauce.
☑️ Add the Garnishes
I love to top each serving with Parmesan cheese, and some chopped fresh parsley.
Recipe Tips
Mushrooms: I like the bigger slices of mushrooms in this dish, but some people are not big fans. So, instead of using sliced mushrooms, finely chop them and then cook them in the pan. You’ll get a flecked sauce flavored with mushrooms without the big scary pieces.
Storage: This pasta dish is best when it’s made. If you have leftovers, they will keep for a day or so in the fridge, but the sauce won’t be as creamy. For the best leftovers, warm them in a pan on the stove over medium heat. Add a splash or two of milk or cream. This will help loosen the sauce as it warms up.
More Mushroom Pasta Recipes
Creamy Mushroom Pasta
This rich and creamy mushroom pasta takes about 30 minutes to make – it’s easy enough for weeknight dinners but totally “guest-worthy,” too!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Saute
- Cuisine: American
Ingredients
- 8 ounces farfalle (bowtie pasta)
- 2 tablespoons olive oil
- 16 ounces sliced baby bella mushrooms
- 1/2 teaspoon kosher salt, divided
- ¼ teaspoon ground black pepper
- ¼ cup dry white wine
- 2 tablespoons unsalted butter
- ¾ cup heavy cream
- 1 cup shredded Parmesan cheese
- Optional garnishes: Shredded Parmesan and chopped fresh parsley
Instructions
- Boil the pasta according to the package directions and then drain it.
- Heat the olive oil in a large pan over medium-high heat. Add the mushrooms, salt, and pepper. Cook the mushrooms between medium to medium-high heat until they release their moisture, about 10 minutes or so.
- Add the wine to the pan and, while it simmers, scrape up the browned bits off the bottom of the pan.
- Add the butter, and once it’s melted, add the cream. Heat the cream until it’s steaming hot (not boiling).
- Add the shredded cheese to the pan and stir until it’s melted and the sauce is creamy. Stir in the cooked pasta. Serve with the garnishes, if using.
Notes
Mushrooms: Instead of using sliced mushrooms, you can finely chop them and then cook them in the pan. You’ll get a sauce that is flecked and flavored with mushrooms – this works well if you’re cooking for someone mushroom-averse.
Storage: If you have leftovers, they will keep for a day or so in the fridge, but the sauce won’t be as creamy. For the best leftovers, warm them in a pan on the stove over medium heat. Add a splash or two of milk or cream. This will help loosen the sauce as it warms up.
Nutrition
- Calories: 518
- Sugar: 4.3g
- Sodium: 511.3mg
- Fat: 27.3g
- Saturated Fat: 13.4g
- Unsaturated Fat: 12.4g
- Trans Fat: 0.3g
- Carbohydrates: 48.9g
- Fiber: 2.5g
- Protein: 18.5g
- Cholesterol: 55.1mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
More Meatless Pasta Recipes
When you taste the final result, you’ll be amazed that it only took 30 minutes. Isn’t it nice we can still surprise ourselves? Try it – I think you’ll love it.
Happy cooking,
This mushroom pasta post has been updated from the archives. It was first published in September 2015.
This dish is scrumptious—pasta, mushrooms, cream, and Parmesan is a formula for a great meal!
Thanks for stopping by, April! I really love your name, by the way 😉
Let me know how you like it, Brian!
Thanks, Diane!
We all have our short-cuts 🙂
I will defently try these out ,are brown champignons great for these recipe,,how woud it taste by ading one clove of garlick and a little white wine us final touch probally even better or.
Such a wonderful recipe you shared.i love it and also enjoed
This will be my “go-to” mushroom pasta. I should rate the recipe made as written. But I did add 1/2 tsp dried thyme and roasted the mushrooms. Such a flavorful dish. A Meatless Monday marvel any day of the week!
Love the adjustments you made!
I’m having trouble with my cream pastas they turn into like a butter type of pasta, they don’t stay creamy, I’m not sure what I’m doing wrong. As soon as it cools all the cream just disappears and I’m left with an oil based pasta sauce. My portioning is not the same as this it’s just one small portion so I’m cutting the recipe in half.
Yes, I mention that in the notes section of the recipe card – once the sauce is cooled it does change and is less creamy. I offer some suggestions to make it better, so please see the notes.