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Creamy Mushroom Pasta – a luscious and creamy mushroom sauce tossed with pasta. Ready in just minutes so it is perfect for busy weeknights!
I am all about quick and easy dinners. And when it involves a creamy pasta I am even happier. It can have spice like this Creamy Cajun Pasta or it can be your basic alfredo. Doesn’t matter, I pretty much love it all!
The really nice thing about this creamy mushroom pasta is how quick and easy it is to make. In the time it takes the boil the pasta, your mushroom pasta sauce is ready and dinner can be on the table. Perfect for busy nights.
For this mushroom pasta I used baby bella mushrooms, and a lot of them. I used a full pound of mushrooms. That is either 2 of the smaller containers at the store, or 1 of the larger ones. Mushrooms cook down so much when you saute them, I wanted to make sure there was plenty of them to go around. Nothing annoys me more than when a dish says it has mushrooms in it, and you get maybe 3 bites with it.
This is a great meat free dinner recipe you can make for meatless Monday, or if you just want to cut back on the amount of meat you eat. Or if you are like me and just absolutely love mushrooms!
What’s In Creamy Mushroom Pasta
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Butter
- Olive Oil
- Mushrooms
- Garlic
- Italian Seasoning
- White Wine
- Chicken Broth – if you want to make this completely meat free, use vegetable broth
- Heavy Cream
- Parmesan Cheese
- Salt & Pepper
- Pasta
You can use whatever your favorite mushrooms are for this recipe. If you have white button mushrooms, then go for it. Crimini mushrooms would also be great. I love mushrooms and could eat them with just about anything. Check how this How To Cook Mushrooms for a few great tips to make sure they are perfect every time.
How to Make Creamy Mushroom Pasta
- Pasta. Bring a large pot of water to boil and cook the pasta according to the package directions.
- Cook Mushrooms. Sauté mushrooms in a combo of olive oil and butter. Once they have softened and started to brown add the garlic and cook until you can start to smell it.
- Sauce. Season mushrooms with Italian seasoning, salt and pepper. Add white wine and chicken broth. Bring to a simmer and cook for 5 minutes until it starts to reduce down.
- Thicken. Stir in heavy cream and simmer for a few minutes until it starts to thicken. Mix in Parmesan cheese and stir until smooth. Season with salt and pepper to taste.
- Toss Together. Mix the sauce with the cooked pasta until everything is well coated. Serve immediately.
Recipe Tips & Suggestions
- Pasta. When I am making a cream sauce I like to use a longer flat pasta like fettuccine or linguine. There is so much for the sauce to cling onto it is delicious! You really can use whatever pasta you have, so if all you have is penne, then go for it!
- Protein. This mushroom pasta recipe is meat free by default, but you can easily add grilled chicken if you want to bulk it up more. Shrimp would also work really well with this recipe.
- White Wine. This recipe calls for a dry white wine. Really anything works, you just don’t want something sweet. If you don’t want to use wine, just use more chicken broth.
Serving Suggestions
As with any pasta dish, you can get super creative with whatever you want to serve on the side.
Storage
Any leftovers can be stored in an airtight container in the fridge for up to 5 days. You can add a little milk or cream when you reheat to loosen up the sauce.
More Great Dinner Recipes
- Skillet Beef Stroganoff Ravioli
- Sausage Stuffed Mushrooms
- Hamburger Steaks with Mushrooms Gravy
- Creamy Stovetop Chicken & Rice
- Smothered Pork Chops
Creamy Mushroom Pasta
Ingredients
- 12 ounces Fettuccine
- 1 tablespoon Butter
- 1 tablespoon Olive Oil
- 16 ounces Mushrooms, thinly sliced
- 3 cloves Garlic, minced
- 1 teaspoon Italian Seasoning
- 1/3 cup White Wine, (or chicken broth)
- 1/2 cup Chicken Broth
- 3/4 cup Heavy Cream
- 1/2 cup Grated Parmesan Cheese
- Salt and Pepper
Instructions
- Bring a large pot of water to boil and cook pasta according to package directions.12 ounces Fettuccine
- In a large skillet heat butter and olive oil over medium high heat. Once butter is melted, add mushrooms and cook for about 5 minutes until browned. Add garlic and cook for 1 minute until fragrant.1 tablespoon Butter, 1 tablespoon Olive Oil, 16 ounces Mushrooms, 3 cloves Garlic
- Season mushrooms with Italian seasoning, salt and pepper. Add white wine and chicken broth. Bring to a simmer and cook for 5 minutes until it starts to reduce down.1 teaspoon Italian Seasoning, 1/3 cup White Wine, Salt and Pepper, 1/2 cup Chicken Broth
- Stir in heavy cream and simmer for a few minutes until it starts to thicken. Mix in Parmesan cheese and stir until smooth. Season with salt and pepper to taste.3/4 cup Heavy Cream, 1/2 cup Grated Parmesan Cheese
- Mix the sauce with the cooked pasta until everything is well coated. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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What kind of mushrooms do you use
I used baby bella mushrooms. But you can use portobellos, white button mushrooms, crimini mushrooms or anything else you like.
Such a quick and savory recipe! Served this for dinner and it has easily become a new family favorite recipe! Delicious!
This looks seriously divine!! I love easy creamy dishes like this!
Mushrooms and pasta….two of my favorite things ever. This looks so good and EASY to boot!
This pasta is amazingly delicious! I am sure it will become a new favorite dish in our house!
Just love a creamy sauce like this and especially when it’s with mushrooms!
Ohhh that sauce was made for me!!!
I love that you made mushrooms the star of this show. They’re one of my favorite vegetables.
It looks so irresistible! Mushrooms and pasta are always the best!
This is such an incredible pasta dish! I can’t wait to give it a try! SO YUMMY!