This Creamy Mushroom Pasta recipe is rich, decadent, and ready in about 30 minutes! Meaty mushrooms coated in a creamy Parmesan cheese sauce is a delicious flavor combo. It’s easy enough for weeknights but fancy enough for special occasions, too.
I love dinner recipes that pull double duty, like this creamy mushroom pasta. It looks fancy-ish – like a dish you might get at a restaurant – but easy enough to make during the week.
It’s the answer to so many dinnertime conundrums: Are guests coming for dinner? Make this creamy mushroom pasta! Need a weeknight 30-minute meal solution? This creamy mushroom pasta is the answer! Special occasion supper? Give this creamy mushroo… okay, I think you get the idea.
So, if super comforting pasta recipes are your jam, this mushroom pasta is for you. It’s a keeper.
- Farfalle – I love bow tie pasta, but any short pasta shape will work, like penne, cavatappi, rotini, or small shells.
- Olive oil
- Mushrooms – To make it easy, I like to buy sliced baby bella mushrooms, but you can use any kind of mushroom. Cremini, portobello mushrooms, oyster, white button mushrooms, 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 can start on the rest of the recipe.
Mushrooms: Cook the mushrooms in a large pan over medium to medium-high heat. Cook them until they release their moisture, and it evaporates from the pan. When they’re ready, they should have a meaty texture – not rubbery. It will take about 10 to 15 minutes, depending on the size of your pan.
Creamy mushroom 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.
Finish it up: Add the cooked pasta and stir to coat it in the sauce. I like to garnish with some extra Parmesan cheese and chopped parsley.
- Mushrooms: I like the bigger slices of mushrooms in this dish, but I get some people are not big fans of that. So, instead of using sliced mushrooms, finely chop them and then cook them in the pan. You’ll get a sauce that is flecked and 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.
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.
More Pasta Recipes
- Pancetta Pasta with Peas
- Creamy Gruyere Spaghetti
- Spaghetti with Olive Oil and Garlic
- Truffle Mushroom Pasta
- Southwest Chicken Pasta
- Shrimp Penne Vodka
📣 Do you love this recipe? I would love to know! Leave a comment below the recipe, along with your recipe star rating.Print
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
- 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
- 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.
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.
- 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
Keywords: mushroom pasta, easy mushroom pasta recipe, creamy mushroom pasta
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
Post, photos, and recipe updated from the archives. First published in September 2015.