Creamy Mushroom Pasta

  • Author: April @ Girl Gone Gourmet
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


This rich and creamy mushroom pasta only takes 30 minutes to make – it’s easy enough for weeknight dinners, but totally “guest-worthy”, too! Serve it with a fresh green salad, garlic bread, and a bottle of white wine.



  • 6 ounces farfalle pasta
  • 1 tablespoon olive oil
  • 8 ounces sliced mushrooms
  • 2 tablespoons unsalted butter
  • 3/4 cup heavy cream
  • 1 cup finely shredded parmesan cheese, plus a couple tablespoons for garnish
  • 1 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 1/2 tablespoon chopped fresh parsley (optional)


  1. Bring a large pot of water to a boil over high heat. Add the pasta and cook according to package instructions (reserve about 1/4 cup of the starchy cooking water).
  2. As the pasta is boiling, heat the olive oil in a large pan over medium heat. Add the mushrooms and let them brown, stirring occasionally for about 3-5 minutes. Don’t worry if they stick a little to the bottom of the pan – you will be using all those browned bits in a few minutes! Season the mushrooms with 1/2 teaspoon of salt and the black pepper.
  3. Once the mushrooms have browned, add the butter and stir it around until it has melted and is coating the mushrooms. Add the cream and, using a wooden spoon, scrape all of the browned bits off the bottom of the pan. Bring the cream to a simmer and let everything cook for a minute or two.
  4. Add the cooked pasta to the cream mixture and stir it all together. Add the parmesan cheese and keep stirring until the the sauce thickens. If needed, add a small amount (up to 1/4 cup, but not all at once!) of the starchy cooking water to help thicken the sauce. Garnish the pasta with the chopped parsley and parmesan cheese and serve.

  • Category: Main Course


  • Calories: 497
  • Sugar: 3.8g
  • Sodium: 981.2mg
  • Fat: 32.4g
  • Carbohydrates: 35.7g
  • Fiber: 2g
  • Protein: 17.2g