Quick and easy Creamy Mushroom Pasta recipe made with caramelized sauteed mushrooms, spaghetti and flavourful creamy sauce. It's one of the best mushroom pasta recipes that the whole family will love! Everything comes together in 15 minutes and is super delicious!
Mushroom pasta is a classic Italian pasta dish loved by everyone. Every family has its own recipe, but the basic ingredients are similar.
If you love simple, quick pasta dinner recipes you will definitely enjoy our readers' favourite Tofu Pasta and Spicy Chicken Pasta recipes.
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If you are bored with tomato pasta sauce recipes, you must try this pasta loaded with delicious creamy mushroom sauce.
This recipe is perfect for a busy weeknight dinner that you can cook for the entire family or just a simple dinner for two.
Ingredients
Please scroll and see measurements and printable recipe on the recipe card.
- Pasta: We love using spaghetti noodles for this recipe. Feel free to add your favourite egg pasta or wheat pasta, dried or fresh. Linguine, penne, fusilli, tagliatelle, or whole wheat pasta works well.
- Mushroom: Portobello, baby Bella mushrooms, regular button mushroom, shiitake, oyster, porcini, or any meaty mushroom.
- Butter
- Olive oil
- Salt and pepper
- Garlic & onion
- Parsley
For Creamy Mushroom Sauce
- Heavy cream ( double cream )
- Grated parmesan cheese or a choice of grated hard cheese
- Pasta cooking water
Variations
The mushroom pasta sauce has two options: You can either make it rich and creamy or simply cook it with garlic, butter, and olive oil without adding any cream.
Double cream substitutes: You can also try cream cheese or mascarpone. If you have evaporated milk tins in your pantry, you can reduce it and use it instead.
Mushroom pasta sauce without cream: To make the mushroom and pasta sauce without cream, omit double cream and add more olive oil.
Extra protein or veggies: You can add small pieces of bacon, sausage, chicken, or prawns. For extra vegetables, broccoli, green beans, mangetout ( sugar snap peas ), carrots, or bell peppers go well too.
Vegan option: If you are making it vegan or if you don't like it creamy, you can avoid heavy cream and hard cheese. You can also swap with plant-based double cream.
For a spicy kick: add some dried red pepper flakes to the sauce.
Expert Tips
- Always check the pasta cooking time according to the packet instructions. Cooking time can vary according to different pasta types and brands.
- Pasta should be cooked 'Al Dente', firm and a bit chewy in texture. Avoid overcooking.
- Use a large flat pan or pot to distribute heat evenly to saute and caramelize the mushrooms.
- Don't forget to reserve one cup of pasta cooking water to add to the sauce. Pasta water helps to make the sauce thick and creamy.
- Saute and allow the mushroom to caramelize before adding the cream.
- Use freshly grated parmesan for the best creamy umami cheese flavour.
Instructions
- Bring the water to boil in a large pot. Season the water with salt. Cook the spaghetti according to the packet instructions. Reserve 1 cup of pasta cooking water for later use. Drain the water.
- Meanwhile, the spaghetti is cooking you can prepare mushroom and creamy sauce.
- In a large pan, heat the butter and olive oil over medium heat. Add chopped onions and saute for a few seconds.
- Add the mushroom slices and saute for 3-4 minutes until brown. Season with salt and pepper to taste. Follow with chopped garlic and stir for a few seconds until fragrant.
- Pour in the pasta water and double cream and allow it to simmer.
- Once the sauce starts to get thickened add the cooked spaghetti and coat it well with the sauce.
- Stir in grated parmesan and parsley and combine everything well.
- Transfer to a serving plate and garnish with parsley and grated parmesan. Serve immediately.
Storage and Reheating
Leftover mushroom pasta can be stored in an airtight container in the fridge for up to 3 days. You can reheat it over the stovetop or in the microwave by adding a splash of water or heavy cream.
Pairing Suggestions
This pasta and mushrooms dish is great on its own, but you can also pair it with garlic bread, garlic butter prawns, honey garlic butter salmon, Honey Butter Chicken, steamed vegetables, or fresh salads.
For added flavour, top with extra grated parmesan cheese, chopped fresh parsley, and a drizzle of chilli oil.
FAQs
I do not recommend freezing creamy mushroom pasta. The frozen creamy sauce can become grainy and separate, and the texture of the mushrooms may change when you reheat it.
This creamy pasta is loaded with mushrooms, which are rich in nutrients and vitamins. At 828 kcal per serving, it can be varied by a number of different factors. If you want to make it healthier, you can omit the cream and cheese.
Yes, plant-based or non-diary cream and cheese are great alternatives for dairy-free mushroom pasta sauce.
If the pasta sauce is too thick, you can add reserved pasta water, warm water, or broth to loosen the sauce a bit. To thicken the sauce, add more grated cheese.
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📖 Recipe
Creamy Mushroom Pasta
Equipment
- Large pasta boiling pot
- Large pan or skillet
Ingredients
- 150 gram Spaghetti Linguine, tagliatelle, penne, or choice of pasta. ( 2 servings - about 5.3 oz )
- 250 gram Portobello mushroom White button mushroom or choice of mushroom. ( About 8.8 oz ), cut thin slices
- ½ Onion Finely chopped
- 200 ml Double cream Or heavy cream
- 2 tbsp Unsalted butter
- 1 tbsp Olive oil Add more olive oil if needed
- 2-3 cloves Garlic Finely chopped
- 6 tbsp Grated parmesan Or choice of grated hard cheese
- ½ tsp Salt to taste
- ½ tsp Black pepper or to taste
- handful Parsley Finely chopped
Garnish
- Grated parmesan
- Chopped parsley
Instructions
Cook Pasta
- Bring the water to boil in a large pot. Season the water with a good amount of salt. Cook the spaghetti in the boiling water by the packet instructions. Reserve 1 cup of pasta cooking water for later use. Then drain the water out. Meanwhile, the spaghetti is cooking you can prepare mushroom and creamy sauce.
Prepare mushroom and creamy pasta sauce
- In a large pan, heat the butter and olive oil over medium heat. Add chopped onions and saute for a few seconds.
- Add the mushroom slices and saute for 3-4 minutes until brown. Season with salt and pepper to taste. Follow with chopped garlic and stir for a few seconds until fragrant.
- Pour in pasta water and double cream and bring it to simmer. Once the sauce starts to get thicken add the cooked spaghetti, and grated cheese. Finish with chopped parsley and combine everything well.
- Transfer to serving plate and garnish with parsley and grated parmesan. Serve immediately.
Video
Notes
- Mushroom - We usually use portobello mushrooms, feel free to use white button mushrooms or mushrooms of your choice. Wash the mushrooms and pat dry with a paper towel or kitchen towel to remove excess water, before slicing them.
- What type of cream to use? Double cream ( heavy cream ) or any thick cream of your choice. You can also use evaporated milk and reduce it until thick.
- Grated cheese - Add grated parmesan or choice of grated hard cheese. For vegetarians or to make it halal, use vegetarian parmesan.
- Freezing - Do not recommend freezing but you can store it in the fridge for a couple of days if you have any leftovers.
- Can you make it spicy? If you want a kick of heat, add a dash of chilli pepper flakes for a hint of spice.
- Can you make it without cream? You can simply omit double cream and add chicken broth or vegetable stock and make it a no-cream garlic mushroom pasta.
Carol says
It was really good but how much garlic? Recipe doesn’t say.
Khin says
Hi Carol, you will need, 2-3 cloves of garlic, finely chopped. Edited on the recipe card. Thank you so much.
Pete says
Made it yesterday for my family and it was a great hit. Added some bacon and steamed broccoli on the side. I also want to cook this from my friend who is vegan. Do you have any vegan cream recommendations? Thank you.
Khin says
Hi Pete, so glad that you enjoyed this pasta recipe. Sounds so good with steamed veg and extra protein. You can use vegan cream like Elmlea, cashew cream, or oat cream but the flavour might be a bit different.