Mushroom Pasta Recipe

There’s something truly comforting about a bowl of mushroom pasta. The rich, earthy flavors of mushrooms combined with creamy, garlicky sauces and al dente pasta make for a dish that’s both satisfying and easy to whip up.

Whether you’re looking for a cozy weeknight dinner or a fancy meal to impress guests, mushroom pasta delivers on all fronts.

Mushrooms add a unique umami depth that makes this dish feel luxurious, even with the simplest ingredients.

And with so many types of mushrooms to choose from—cremini, shiitake, portobello, or even wild mushrooms—you can easily customize the flavor profile to suit your taste.

With spring in the air (or winter’s chill still lingering), this pasta is the perfect bridge between seasons. It’s hearty enough to warm you up but light enough to keep things fresh.

Plus, if you love experimenting in the kitchen, mushroom pasta offers endless variations, from classic creamy sauces to dairy-free options that are just as indulgent.

Why You’ll Love It

• Quick & Easy – Ready in under 30 minutes, making it perfect for busy weeknights.
• Rich & Creamy – The combination of mushrooms, garlic, butter, and cream creates a velvety sauce that coats the pasta beautifully.
• Customizable – Works with any pasta type and a variety of mushroom varieties, making it easy to tweak based on what you have.
• Vegetarian-Friendly – Naturally meat-free but still packed with deep, savory flavors.
• Pairs Well with Everything – Serve it with a side of garlic bread, a fresh salad, or even grilled chicken for added protein.

Ingredient List

For the Pasta:

• 12 oz (340g) fettuccine, linguine, or spaghetti
• Salt, for boiling water

For the Sauce:

• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 8 oz (225g) cremini or button mushrooms, sliced
• 1/2 tsp salt (or to taste)
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional, for heat)
• 1 cup (240ml) heavy cream or half-and-half
• 1/2 cup (50g) grated Parmesan cheese
• 1/4 cup (60ml) pasta water (reserved from boiling pasta)
• 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
• 1 tbsp chopped fresh parsley, for garnish

Optional Additions:

• 1/2 cup (120ml) white wine (adds depth to the sauce)
• 1/2 cup (80g) sautéed spinach or kale
• 1/4 cup (30g) toasted pine nuts or walnuts for crunch
• Truffle oil drizzle for a gourmet touch

Kitchen Tools Needed

• Large pot – For boiling the pasta.
• Colander – To drain the pasta while reserving some pasta water.
• Large skillet or sauté pan – To cook the mushrooms and prepare the sauce.
• Wooden spoon or spatula – For stirring and sautéing ingredients without scratching the pan.
• Chef’s knife and cutting board – To slice mushrooms, mince garlic, and chop herbs.
• Measuring cups and spoons – To ensure precise ingredient quantities.
• Grater – For freshly grating Parmesan cheese for the best flavor.

Cooking Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook according to the package instructions until al dente.
3. Before draining, reserve 1/4 cup of pasta water. Drain the pasta and set it aside.

Step 2: Sauté the Mushrooms

1. Heat olive oil and butter in a large skillet over medium heat.
2. Add the sliced mushrooms and cook for 5-7 minutes until they become tender and release their moisture.
3. Stir in the minced garlic, salt, black pepper, and red pepper flakes (if using). Sauté for another 1-2 minutes until fragrant.

Step 3: Make the Sauce

1. If using white wine, pour it into the skillet and let it simmer for 2-3 minutes until reduced.
2. Reduce the heat to low and pour in the heavy cream, stirring to combine.
3. Add grated Parmesan cheese and fresh thyme, allowing the cheese to melt into the sauce.
4. Slowly stir in the reserved pasta water to loosen the sauce if needed.

Step 4: Combine and Serve

1. Add the cooked pasta to the skillet, tossing it gently to coat it with the sauce.
2. Let it cook for another 2 minutes to absorb the flavors.
3. Garnish with freshly chopped parsley and serve immediately.
4. Optional: Drizzle with truffle oil or sprinkle with extra Parmesan for added richness.

Tips and Tricks for Success

1. Use Fresh Mushrooms – Fresh, firm mushrooms provide the best texture and flavor. Avoid using canned mushrooms for this dish.
2. Don’t Overcrowd the Pan – When sautéing mushrooms, give them space to brown instead of steam.
3. Salt the Pasta Water Well – This enhances the overall flavor of the dish.
4. Reserve Pasta Water – It helps loosen the sauce and makes it cling better to the pasta.
5. Grate Your Own Parmesan – Pre-grated cheese doesn’t melt as smoothly due to added anti-caking agents.
6. Adjust the Creaminess – If you prefer a lighter version, use half-and-half or a mix of milk and broth instead of heavy cream.
7. Experiment with Herbs and Add-Ins – Try basil, oregano, or a squeeze of lemon for extra depth.

Ingredient Substitutions and Variations

Substitutions

• Pasta: Swap fettuccine for penne, rigatoni, or gluten-free pasta.
• Dairy-Free: Use coconut cream or cashew cream instead of heavy cream.
• Cheese Alternative: Nutritional yeast can replace Parmesan for a vegan version.
• Oil & Butter: Substitute with ghee or extra virgin olive oil.

Variations

• Spicy Kick: Add extra red pepper flakes or chopped chili peppers.
• Protein Boost: Mix in grilled chicken, shrimp, or tofu.
• Extra Greens: Stir in arugula, kale, or peas for added nutrients.

Serving Suggestions

1. Garlic Bread – A crusty slice to soak up the sauce.
2. Side Salad – A fresh arugula or Caesar salad balances the richness.
3. Roasted Vegetables – Asparagus, zucchini, or bell peppers complement the flavors.
4. Glass of White Wine – A crisp Sauvignon Blanc pairs beautifully.
5. Grilled Chicken or Shrimp – For added protein and texture.

Storage and Reheating Instructions

• Refrigerate – Store in an airtight container for up to 3 days.
• Reheat – Warm in a skillet over low heat with a splash of milk or cream to refresh the sauce.
• Freeze – Not recommended, as creamy sauces can separate.

FAQ

1. Can I make this dish vegan?

Yes! Use plant-based cream and nutritional yeast instead of Parmesan.

2. What mushrooms work best?

Cremini, shiitake, or portobello offer the best flavor and texture.

3. How do I prevent mushrooms from getting soggy?

Sauté them in a single layer over medium-high heat.

4. Can I add meat to this pasta?

Yes! Try grilled chicken, pancetta, or crispy bacon.

5. How do I make the sauce thicker?

Let it simmer longer, or add a bit more cheese.

6. Can I use a different cheese?

Yes! Try Pecorino Romano for a sharper flavor.

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!