Name: Mushroom Pasta Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 12 ounces pasta; 1 pound mushrooms, sliced thick; 6 tablespoons unsalted butter, divided; 1 tablespoon extra virgin olive oil; 1 medium shallot, minced; 5 garlic cloves, minced; 4 sprigs thyme, leaves removed and minced; ½ teaspoon chili flakes; ⅓ cup white wine; ¼ cup chicken stock; 1 cup heavy cream; Salt and pepper to taste; Parsley, roughly chopped; Parmesan cheese, freshly grated; Chili flakes (optional)

Jump to Recipe·5 from 18 reviews

If you’re looking for comfort food that feels extra special yet is totally approachable, Mushroom Pasta is the answer. This dish tosses heaps of savory, golden sautéed mushrooms with tender pasta and a decadent cream sauce, all lifted with a hint of white wine, garlic, and fresh herbs. It’s rich, bursting with flavor, and comes together in under half an hour, making it perfect for both weeknights and occasions when you want to wow your guests without breaking a sweat. Let’s dive into this recipe you’re about to fall in love with!

Ingredients You’ll Need

The beauty of Mushroom Pasta is that it relies on just a handful of simple, familiar ingredients, each bringing something essential—whether it’s velvety richness from cream, a pop of freshness from herbs, or meatiness from mushrooms. Here’s what you’ll need and why you shouldn’t skip a single one:

Pasta (12 ounces): A sturdy base that soaks up the creamy sauce; short shapes like gemelli, penne, or fusilli work beautifully.
Mushrooms (1 pound): The true star—use brown cremini, white button, or a mix for depth and umami.
Unsalted Butter (6 tablespoons, divided): Adds incredible richness and helps brown the mushrooms for big flavor.
Extra Virgin Olive Oil (1 tablespoon): Gives a fruity backbone while helping to prevent the butter from burning.
Shallot (1 medium): A sweet, fragrant boost that rounds out the savory notes.
Garlic (5 cloves): The aromatic punch that nobody can resist.
Fresh Thyme (4 sprigs): Delicate earthiness and aroma make the sauce sing.
Chili Flakes (½ teaspoon): A gentle kick of heat—you can dial this up or down.
White Wine (⅓ cup): Pinot Grigio or Sauvignon Blanc add brightness and cut through the richness.
Chicken Stock (¼ cup): Infuses the sauce with savory depth—sub veggie stock if you’re vegetarian.
Heavy Cream (1 cup): The magic ingredient for that irresistibly silky sauce.
Salt and Pepper: Essential for bringing all the flavors into perfect balance.
Parsley (for garnish): Adds a lively finishing touch and a pop of green.
Parmesan Cheese (for garnish): Freshly grated gives nutty, salty magic with every bite.
Chili Flakes (optional, for garnish): For those who love an extra little spark.

How to Make Mushroom Pasta

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil and cook your pasta according to the package directions until al dente. Remember to scoop out about half a cup of that precious pasta water before draining—you’ll use it later to bring the sauce together and give it the perfect clingy texture.

Step 2: Sauté the Mushrooms

While the pasta cooks, heat 4 tablespoons of butter along with the olive oil in a big skillet over medium-high heat. Toss in the sliced mushrooms, sprinkle them generously with salt and pepper, and sauté until they’re deeply golden and caramelized. Don’t rush this step! Let the mushrooms release their moisture; when that cooks off, they’ll start to brown beautifully—about 5 minutes.

Step 3: Add Aromatics

Next, stir in the minced shallot and sauté for about a minute until it softens. Then add your garlic, chopped thyme, and chili flakes. Let these cook for just a minute more, filling your kitchen with a savory, herby aroma that promises good things ahead.

Step 4: Deglaze with Wine and Stock

Now, crank the heat to high and pour in the white wine and chicken stock. With a wooden spoon, scrape up all those flavorful browned bits stuck to the pan—that’s pure flavor! Let the liquids simmer for a minute so the alcohol cooks off, transforming into a savory, aromatic bath for your mushrooms.

Step 5: Make It Creamy

Drop the heat back to medium and pour in the heavy cream, stirring to coat all those luscious mushrooms. Add about a quarter cup of the reserved pasta water to help thicken and bind the sauce. If it’s not saucy enough, add another splash—but go slowly, as a little goes a long way. Cook the sauce down to reach your ideal consistency.

Step 6: Bring It All Together

Once the sauce has thickened, turn off the heat and add the drained pasta and those last 2 tablespoons of butter right into the pan. Toss everything together until the butter melts and the pasta is evenly coated in the dreamy mushroom sauce. Taste and add more salt and pepper if needed.

How to Serve Mushroom Pasta

Garnishes

Fresh garnishes take Mushroom Pasta to restaurant-level elegance. Sprinkle a generous handful of chopped parsley over the top for color and freshness, then shower with finely grated Parmesan for a nutty, umami lift. If you love a hint of heat, a dusting of extra chili flakes adds a playful touch and gorgeous flecks of red.

Side Dishes

For the ultimate cozy meal, serve Mushroom Pasta with simple sides: think a basket of warm, crusty bread for mopping up extra sauce or a crisp green salad tossed in lemon vinaigrette to balance the richness. Roasted asparagus or garlicky green beans make elegant partners if you’re feeling fancy.

Creative Ways to Present

Dishing out Mushroom Pasta in individual bowls with a swirl of sauce looks stunning for dinner parties. For a rustic touch, try serving it family-style straight from the skillet. Top with extra herbs and cheese at the table for a DIY finish, or use special pasta bowls for that trattoria-at-home vibe.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Mushroom Pasta to an airtight container and refrigerate—it’ll stay delicious for up to four days. The flavors mellow and develop even more as it rests. When ready to enjoy again, you might just find yourself wishing you’d made a double batch!

Freezing

While Mushroom Pasta is best enjoyed freshly made, you can freeze the cream sauce (just the sauce, not the pasta) in a separate airtight container for up to two months. Thaw overnight in the refrigerator, then reheat and toss with freshly cooked pasta for a quick, luxurious meal.

Reheating

To reheat, gently warm the leftovers on the stove over medium-low heat, adding a splash of cream, milk, or water to loosen the sauce. Stir often and heat just until warmed through—this keeps everything creamy and smooth, just like when it was first made.

FAQs

What kind of mushrooms work best in Mushroom Pasta?

You can use classic cremini or white button mushrooms, or go for a gourmet twist with shiitake and oyster mushrooms. A mix of types gives the most complexity, but any favorite will shine with this creamy sauce.

Can I make this dish vegetarian?

Absolutely! Simply swap the chicken stock for a high-quality vegetable stock and double-check your Parmesan for a vegetarian-friendly brand. The flavor will still be rich and satisfying.

Does Mushroom Pasta reheat well?

Yes! Store it in the fridge and gently reheat on the stove, stirring in a splash of cream or milk to revive the sauce. It tastes just as luscious (if not more so!) the next day.

Can I add protein to this pasta?

Definitely! Sliced grilled chicken, crispy pancetta, or sautéed shrimp all play well with the creamy mushroom flavors. Just toss your cooked protein in with the sauce and pasta before serving.

Is there a non-alcoholic substitute for the white wine?

Of course! You can swap the wine for extra chicken or veggie stock with a squeeze of lemon juice. This delivers just the right brightness without any alcohol.

Final Thoughts

There’s truly nothing like a bowl of homemade Mushroom Pasta to make even an ordinary night feel utterly special. I hope you give this recipe a try and find yourself coming back to it whenever you crave something hearty, satisfying, and just a little bit fancy—because you deserve it!