Dinner · Italian-American

Creamy Mushroom Pasta

Name: Creamy Mushroom Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 12 oz (340 g) tagliatelle or fettuccine; 1.25 lb (570 g) mixed mushrooms (cremini, button, shiitake), sliced 1/4 inch thick; 2 tablespoons olive oil; 3 tablespoons unsalted butter, divided; 1 small shallot, finely chopped; 4 cloves garlic, minced; 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried); 1/2 cup dry white wine or vegetable broth; 1 cup heavy cream; 3/4 cup freshly grated parmesan cheese; 3/4 teaspoon salt, plus more for the pasta water; 1/2 teaspoon black pepper; 1/2 cup reserved pasta cooking water; 2 tablespoons chopped fresh parsley

Earthy mushrooms in a garlic cream sauce clinging to every strand.

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The secret to a good mushroom pasta is patience in the first five minutes. Mushrooms hold a startling amount of water, and if you crowd them or stir them too often they simply stew in it. Given a hot pan, room to breathe and a few undisturbed minutes, they brown properly and take on a deep, almost meaty flavour that carries the whole dish. From there it is garlic, thyme, cream and parmesan, loosened with pasta water into a sauce that coats rather than drowns. It is a vegetarian dinner substantial enough that nobody asks where the meat is, and it takes about thirty minutes from chopping board to table.

❤️ Why You'll Love This Recipe

Deeply savoury and satisfying without any meat.
Uses ordinary supermarket mushrooms to great effect.
One skillet and one pot, ready in 30 minutes.
The technique for browning mushrooms transfers to dozens of other dishes.

📋 Recipe Details

Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Servings: 4
Difficulty: Easy

🧄 Ingredients

4 servings

12 oz (340 g) tagliatelle or fettuccine
1.25 lb (570 g) mixed mushrooms (cremini, button, shiitake), sliced 1/4 inch thick
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
1 small shallot, finely chopped
4 cloves garlic, minced
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1/2 cup dry white wine or vegetable broth
1 cup heavy cream
3/4 cup freshly grated parmesan cheese
3/4 teaspoon salt, plus more for the pasta water
1/2 teaspoon black pepper
1/2 cup reserved pasta cooking water
2 tablespoons chopped fresh parsley

👨‍🍳 Step-by-Step Instructions

1
Bring a large pot of well-salted water to a boil and cook the pasta to al dente. Reserve 1/2 cup of the cooking water before draining.
2
Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat until foaming.
3
Add the mushrooms in a single layer — work in two batches if needed. Let them sit undisturbed for 3 to 4 minutes until browned underneath, then stir and cook another 3 to 4 minutes. Season with 1/2 teaspoon of the salt.
4
Reduce the heat to medium, add the remaining butter, the shallot, garlic and thyme, and cook for 2 minutes until softened and fragrant.
5
Pour in the wine or broth and simmer for 2 to 3 minutes, scraping the pan, until mostly evaporated.
6
Add the cream and simmer gently for 3 minutes, then reduce the heat to low and stir in the parmesan until smooth.
7
Add the drained pasta and toss, loosening with reserved pasta water until the sauce coats the strands.
8
Season with the remaining salt and the black pepper, scatter with parsley and serve.

💡 Cooking Tips

Do not wash mushrooms under running water — wipe them with a damp cloth so they brown instead of steam.
Salt the mushrooms after they brown; salting early draws out water and prevents colour.
Two batches is faster than one crowded pan that never browns.
Keep the heat low once the parmesan goes in to stop the sauce splitting.

🔄 Ingredient Substitutions

Use vegetable broth in place of wine for an alcohol-free version.
Half-and-half works instead of cream; simmer a little longer to thicken.
Add 3 cups of baby spinach at the end for extra greens.
Nutritional yeast and a plant cream make a reasonable dairy-free version.

🧊 How to Store

Refrigerate in an airtight container for up to 3 days. The sauce will thicken considerably when cold.

♨️ How to Reheat

Reheat in a skillet over low heat with 2 to 3 tablespoons of milk or cream per portion, stirring gently until loosened and steaming hot.

❄️ Can I Freeze It?

Not ideal. Cream sauces separate and mushrooms turn spongy after freezing. If you must, freeze for up to 2 months and reheat very slowly with extra cream, whisking constantly.