Creamy Mushroom Pasta

Name: Creamy Mushroom Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 oz (340 g) dried pasta (penne, fettuccine, or your favorite); 2 tbsp (28 g) unsalted butter; 1 medium onion, finely chopped (~110 g); 3 cloves garlic, minced; 8 oz (227 g) brown mushrooms (sliced); 8 oz (227 g) white button mushrooms (sliced); 1 cup (240 ml) heavy cream (36% fat); 1/2 cup (120 ml) vegetable stock; 1 tsp sweet paprika; 1 tbsp cornflour (cornstarch) mixed with 2 tbsp water (slurry), optional for thickening; Salt and freshly ground black pepper, to taste; 2 tbsp fresh parsley, chopped, for garnish

There’s a reason this creamy mushroom pasta feels like a warm invitation: the aroma of butter and garlic hitting a hot skillet, the deep, earthy perfume of brown and white mushrooms as they caramelize, and the first forkful — silky cream clinging to al dente pasta with flecks of parsley and a whisper of sweet paprika. The texture is a satisfying contrast: tender pasta, meaty mushrooms, and a luxuriously smooth sauce. It’s comfort food that doesn’t feel heavy-handed — indulgent, honest, and quietly sophisticated.

This recipe is perfect for a cozy weeknight when you want something fast but comforting, a small dinner party where you want to impress without fuss, or a rainy Sunday afternoon when slow-sautéing mushrooms becomes a simple ritual. If you enjoy one-pot meals, try a related, bolder option in this creamy chipotle one-pot beef pasta for a smoky twist.

At a Glance

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 generous servings
Difficulty Level: Easy — beginner-friendly with a few timing checkpoints

Nutrition Highlights

Estimated nutrition per serving (recipe yields 4 servings). These values are approximate and calculated using USDA FoodData Central entries for standard ingredient portions; actual values will vary with brands and exact quantities.

Calories: ~620 kcal
Protein: ~15 g
Carbohydrates: ~72 g
- Dietary Fiber: ~4 g
Fat: ~29 g
- Saturated Fat: ~14 g
Sodium: ~500 mg (highly variable depending on stock and added salt)

Notes on accuracy: calculations are based on standard nutrient profiles (dry pasta, heavy cream at 36% fat, unsalted butter, common mushroom varieties). For personalized guidance or strict dietary management consult resources like the CDC or a registered dietitian; USDA FoodData Central is the primary source used for ingredient values.

Why You’ll Love It

Aroma-first appeal: the butter, garlic, and browned mushrooms build flavor from the skillet — your kitchen will smell irresistible.
Comfort without complexity: the sauce comes together quickly and coats pasta beautifully, giving that restaurant-quality mouthfeel at home.
Versatile crowd-pleaser: serve it plain or dress it up with a protein or greens; it hits a wide range of palates and dietary preferences.
Seasonal and social: earthy mushrooms are at their best in fall and winter, making this a cozy centerpiece for small gatherings or date-night dinners.

Step-by-Step Instructions

Ingredients

12 oz (340 g) dried pasta (penne, fettuccine, or your favorite)
2 tbsp (28 g) unsalted butter
1 medium onion, finely chopped (~110 g)
3 cloves garlic, minced
8 oz (227 g) brown mushrooms (sliced)
8 oz (227 g) white button mushrooms (sliced)
1 cup (240 ml) heavy cream (36% fat)
1/2 cup (120 ml) vegetable stock
1 tsp sweet paprika
1 tbsp cornflour (cornstarch) mixed with 2 tbsp water (slurry), optional for thickening
Salt and freshly ground black pepper, to taste
2 tbsp fresh parsley, chopped, for garnish

Optional ingredients and substitutions

Vegan: use 2 tbsp olive oil in place of butter and swap heavy cream for 1 cup full-fat coconut milk or a thick cashew cream. Use a vegan pasta.
Lighter: use half-and-half or light cream and reduce butter by 1 tbsp; consider whole-wheat pasta for extra fiber.
Extra flavor: add 1/4 cup dry white wine after the mushrooms brown and reduce by half before adding cream.
Protein add-ins: grilled chicken, sautéed shrimp, or crispy pancetta.

Method

Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain.
In a large skillet, melt the butter over medium heat.
Add the chopped onion and minced garlic; sauté until translucent and fragrant, about 3–4 minutes.
Stir in the sliced brown and white mushrooms; cook, stirring occasionally, until they release moisture and begin to brown, about 6–8 minutes.
Pour in the cream and vegetable stock, bringing the mixture to a gentle simmer.
Mix in the sweet paprika, and season with salt and pepper to taste. Simmer 2–3 minutes to let flavors meld.
If the sauce is too thin, whisk the cornflour slurry again and stir in; simmer 1–2 minutes until the sauce thickens. Use reserved pasta water if you need to loosen the sauce.
Add the cooked pasta to the sauce, tossing to coat evenly. Heat through for 1–2 minutes.
Garnish with fresh parsley and serve hot.

Practical tips

Avoid overcrowding the skillet when browning mushrooms; cook in batches if needed so they brown instead of steam.
Taste early and adjust seasoning; cream mutes salt so you may need a final pinch.
If sauce tightens while cooling, loosen with reserved pasta water one tablespoon at a time.
Check pasta doneness 1–2 minutes before package time to reach perfect al dente.

Best Pairings

Simple green salad with a lemony vinaigrette to cut the richness.
Crusty bread or garlic bread for mopping up sauce.
A light-bodied white wine like Pinot Grigio or a unoaked Chardonnay, or a medium-bodied red like Pinot Noir.
For a cozy beverage pairing, a warm mug of herbal tea or a light-bodied coffee can be pleasant after a hearty serving.

Shelf Life & Storage

Room temperature: Not recommended for more than 2 hours (per food safety guidelines).
Refrigeration: Store in an airtight container for up to 3–4 days. Reheat gently on the stovetop with a splash of water or stock to restore creaminess.
Freezer: You can freeze this dish, but cream-based sauces may separate when thawed. If freezing, transfer to a freezer-safe container for up to 2 months; thaw overnight in the fridge and reheat gently, whisking in a little milk or stock to help emulsify the sauce.

Chef’s Advice

Use a mix of mushroom varieties for depth: shiitake or cremini add umami complexity.
Don’t skip browning: the Maillard reaction on mushrooms is the flavor backbone of the dish. Let them develop color.
For silkier sauce, finish with a small knob of cold butter off the heat and swirl it in — it adds shine and mouthfeel.
Season in layers: salt the mushrooms as they cook to draw out moisture and concentrate flavor.

Fun Flavor Ideas

Vegan & Umami-forward: Replace cream with cashew cream, add 1–2 tbsp nutritional yeast and a dash of tamari for a savory boost.
Herby Lemon Brightness: Stir in 1 tsp lemon zest and 1 tbsp lemon juice just before serving for brightness.
Truffle Accent: Finish with a few drops of truffle oil or shaved preserved truffle for an indulgent upgrade.
Protein Boost: Stir in shredded rotisserie chicken or seared tofu cubes to make it heartier.

Recipe Q&A

Q: Can I substitute milk for the cream to make it lighter?
A: You can use half-and-half or whole milk, but the sauce will be thinner and less rich. Thicken with a little more cornflour slurry if needed.

Q: My sauce separated when reheating — how do I fix it?
A: Reheat gently over low heat and whisk in a tablespoon of milk or cream; alternatively, blend briefly with an immersion blender to re-emulsify.

Q: Is there a gluten-free version?
A: Yes — use a certified gluten-free pasta and ensure your cornflour and stock are gluten-free. The method remains the same.

Q: How can I make more sauce without thinning flavor?
A: Reduce more cream with the mushrooms before adding pasta, or add a small amount of grated Parmesan (or a vegan parmesan) to enrich and thicken.

Q: Can I prepare this ahead?
A: You can prep mushrooms and sauce a day ahead, refrigerate separately from pasta, and combine and heat just before serving for the freshest texture.

Conclusion

If you love earthy, comforting flavors that come together in under 30 minutes, this creamy mushroom pasta is a must-try — it’s quick enough for weeknights and pretty enough for guests. For another take on creamy pasta with a punch of flavor, check out RecipeTin Eats’ creamy mushroom pasta, and for a lighter, herb-forward variant visit Salt & Lavender’s take on creamy mushroom pasta. Try the recipe, make it your own, and share your photos and notes — I’d love to hear how you customize it.