This Creamy Mushroom Pasta recipe is delicious and ready in 15 minutes! It is perfect for an easy vegetarian weeknight dinner or date night!
Creamy Mushroom Pasta
Creamy Mushroom Pasta is seriously addictive! It is a deliciously rich and decadent pasta that makes me not care about the calories or carbs that I am consuming. The creamy mushroom sauce has such an amazing flavor that I just can’t stop eating it! Is this a problem? Maybe, but it is so good that I choose to stuff myself today and I’ll have a salad tomorrow. Who’s with me on this train of thought?
This creamy mushroom pasta recipe is also super quick and easy to make, you can have dinner ready in as little as 15 minutes! Even though this is such a simple pasta, it really delivers on flavor. Creamy parmesan garlic sauce and buttery sauteed mushrooms were just meant to be. This pasta dish is quick and easy enough for a delicious vegetarian weeknight dinner, but also fancy enough for date night. Whoever you make this for is going to love you, including yourself!
Want to get a little fancy? I added a little bit of truffle oil to the mix to give it a little extra something special. This is optional, but if you like truffle oil, I highly recommend it! I hope that you all enjoy the creamy mushroom pasta as much as I do!
Note: This recipe was originally published on August 23, 2019, and has been updated with a new recipe card. The printable recipe card is located at the end of this post. Please visit The Scoop for my latest posts or you can search or browse my Recipe Index to find more yummy recipes.
Creamy Pasta Recipes
- Creamy Pasta Primavera
- Creamy Italian Ravioli
- Tuscan Shrimp Pasta
- Creamy Pesto Pasta
- Creamy Ratatouille Pasta
- Cajun Shrimp Pasta
- Creamy Mushroom Tortellini
- Chicken Diavolo Pasta
- Creamy Red Pepper Pasta
- Pumpkin Fettucine Alfredo
- Creamy Sage Turkey Pasta and Peas
- Creamy Chicken Marsala Pasta
Recipes with Mushrooms
- Bella Brandy Cream Chicken
- Bourbon Mushrooms
- Mushroom Omelet
- Easy Chicken Marsala
- Baked Chicken Tetrazzini
- Warm Spinach Salad
- Low Carb Lo Mein Noodles
Creamy Mushroom Pasta Ingredients
- pasta – I used organic linguini. Fettuccine or spaghetti would also work well.
- mushrooms – I used organic sliced mini bella mushrooms. You can use any fresh mushrooms that you would like. Shiitake and cremini are wonderful and have more flavor, but you could also use white mushrooms or button mushrooms, take your pick.
- garlic – chopped or minced.
- olive oil
- heavy cream
- parmesan cheese – Finely grated. It is what I use to thicken the sauce so you want it powdery like flour.
- unsalted butter
- white wine – I used Sauvignon Blanc.
- salt and pepper – I used a little kosher salt and freshly ground pepper to season the mushrooms.
Optional ingredients
- truffle oil – White or black truffle oil are both fabulous! You only need a little to add lots of flavor!
- extra parmesan for garnish
How to Make Creamy Mushroom Pasta
While you are making the mushrooms and sauce, boil your pasta according to the package instructions and drain when finished. Note: Make sure you add salt to your pasta water. Lightly season the sliced mushrooms with salt and pepper.
In a large saute pan, add 2 tablespoons of olive oil over medium heat, melt in 2 tablespoons of butter. Add the seasoned sliced mushrooms to the pan and saute for 8 – 10 minutes, stirring occasionally, until they are golden. Transfer the sauteed mushrooms to a plate or a bowl and set aside. Tent with foil to keep warm.
Use the same pan to make the sauce, do not wipe it down. Add the wine to the pan to deglaze it, and simmer for about 1 minute. Add the last 2 tablespoons of butter and minced garlic to the pan. Cook for about 1 to 2 minutes, or until butter is completely melted and garlic is fragrant, whisk to combine.
Stir in the heavy cream and bring to a simmer and keep at a simmer for 5 minutes. Reduce the heat to low then add the parmesan cheese to the pan and whisk quickly to combine, just heating through. Stir in the cooked pasta and sauteed mushrooms. Optional: Drizzle with a little truffle oil if you would like. Transfer to a serving dish and garnish with extra cheese if you would like. Serve hot and enjoy!
Creamy Mushroom Pasta
Ingredients
- 8 ounces linguine or pasta of your choice
- 8 ounces fresh mushrooms
- 1 cup heavy cream
- 1 cup Parmesan cheese finely grated
- 1/4 cup white wine I used Sauvignon Blanc
- 4 tablespoons unsalted butter divided - 2 for mushrooms, 2 for sauce
- 2 tablespoons olive oil
- 1 tablespoon minced garlic 4 cloves chopped or minced
- salt and pepper to taste
Optional
- 1 tablespoon truffle oil white or black
Instructions
- While you are making the mushrooms and sauce, boil your pasta according to the package instructions and drain when finished. Note: Make sure you add salt to your pasta water. Lightly season the sliced mushrooms with salt and pepper.
- In a large saute pan, add 2 tablespoons of olive oil over medium heat, melt in 2 tablespoons of butter. Add the seasoned sliced mushrooms to the pan and saute for 8 - 10 minutes, stirring occasionally, until they are golden. Transfer the sauteed mushrooms to a plate or a bowl and set aside. Tent with foil to keep warm.
- Use the same pan to make the sauce, do not wipe it down. Add the wine to the pan to deglaze it, and simmer for about 1 minute. Add the last 2 tablespoons of butter and minced garlic to the pan. Cook for about 1 to 2 minutes, or until butter is completely melted and garlic is fragrant, whisk to combine.
- Stir in the heavy cream and bring to a simmer and keep at a simmer for 5 minutes. Reduce the heat to low then add the parmesan cheese to the pan and whisk quickly to combine, just heating through. Stir in the cooked pasta and sauteed mushrooms. Optional: Drizzle with 1 tablespoon of truffle oil and stir in for extra flavor. Transfer to a serving dish and garnish with extra cheese if you would like. Serve hot and enjoy!
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If you make this Creamy Mushroom Pasta, please leave a comment in the comment section below. I would love to hear from you and I truly appreciate your feedback! I will always do my best to respond to every comment ASAP. Thank you so much!
I have made this before and it was fantastic! I’m making it for 4 people though and i only have a cup of heavy cream, could i add a cup of half and half as well?
Yes, you will just need to simmer a little bit longer to reduce the half and half so the sauce thickens.
This recipe is great! I add some truffle oil. I love everything with truffles in it. Thank you!
Wow, this was delicious. I used dried tortellini instead. Highly recommend this recipe.
Thank you, Sue! Tortellini sounds delicious!
Yum!, Better than Olive Garden!! We’re addicted!
Thank you so much, Karen! I love that it beats Olive Garden. What a nice compliment. Enjoy!
Scrumptious. This was delicious. I added extra mushrooms, a bit more cream and wine. I love sauces. I used linguini (don’t get to use it very often). I made sure the sauce was thick so it would stick to the linguini. What good is a sauce that runs away and is still on your plate when you finish eating? Sauces must be thick and rich!! I love my sauces to be nearly as thick as molasses. I added a little bit of pecorino romano cheese to the sauce. It and parmesan go fantastic together. Really a great recipe, thank you very much.
Thank you so much for the compliment, Gayle! Your personal touches sound delicious. I love extra sauce as well. Also, I love the word “scrumptious”, that made my day.
Can you use Parmeasean from the canister, or should it be fresh grated?
Fresh is always best, but you can use the parmesan in the can, it works.
Can we not put mushrooms?
Yes, you can omit the mushrooms.
Delicious! Doubled the mushrooms, used cremini, button, and restaurant blend. So good!
Thank you, Sharon! I love extra mushrooms too!
Awesome recipe. I added black truffle oil and that was a deal breaker! Added more wine to the cream sauce by i didnt have quite a cup of cream. Will definitely put this on the recipe rotation.
Thank you so much, Noni! I am so glad that you enjoyed it!
Can this be made with dry white cooking wine?
Yes, absolutely.
Please never use any thing called cooking wine. Use something that you can enjoy drinking while you cook.
Can you make it without the wine?
Yes, you can substitute chicken broth.
As an amateur cook, I was so pleasantly surprised with how well this turned out. Followed the recipe precisely, using farfalle for the pasta, and it was fabulous!
Thank you, Sarah! I am so glad that you enjoyed the creamy mushroom pasta. Happy cooking!
Second try….delicious!!
Thank you! So glad you enjoyed it!
Simple but delicious. Will definitely try this.
I hope you enjoy it!
THANK YOU! IT WAS AMAZING.
My husband and I made this for dinner tonight. Perfect recipe. We followed every step only thing we changed out was the wine we used chardonnay rather than Sauvignon Blanc. Will 100% make this again.
You are very welcome, and thank you for the kind words! I am so glad that you enjoyed the pasta!