Recipes

Creamy Mushroom Pasta

Base serves 2 with leftovers — slide to scale the ingredients.

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

Pasta

  • 1 pound penne or rigatoni pasta
  • Salt for pasta water

Creamy Mushroom Sauce

  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 1 pound mixed mushrooms (cremini, button, shiitake), sliced
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine (or chicken broth)
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg (optional)
  • 2 tablespoons fresh parsley, chopped

Optional Add-ins

  • 1/4 cup reserved pasta water (for thinning sauce)
  • Extra Parmesan for serving
  • Red pepper flakes for heat

Instructions

Step 1: Cook Pasta

  1. Bring a large pot of salted water to a boil
  2. Add pasta and cook according to package directions until al dente (usually 10-12 minutes)
  3. Reserve 1 cup of pasta water before draining
  4. Drain pasta and set aside

Step 2: Sauté Mushrooms

  1. While pasta cooks, heat butter and olive oil in a large, deep skillet over medium-high heat
  2. Add sliced mushrooms in a single layer (work in batches if needed to avoid overcrowding)
  3. Cook without stirring for 3-4 minutes until mushrooms develop a golden-brown crust
  4. Stir and cook for another 3-4 minutes until mushrooms are tender and browned
  5. Season with a pinch of salt and pepper

Step 3: Build the Sauce

  1. Reduce heat to medium and add minced garlic to the mushrooms
  2. Sauté for 1 minute until fragrant (don't let garlic burn)
  3. Pour in white wine (or broth) and scrape up any browned bits from the bottom of the pan
  4. Let wine simmer for 2-3 minutes until reduced by half

Step 4: Add Cream and Cheese

  1. Pour in heavy cream and stir to combine
  2. Add thyme, salt, pepper, and nutmeg (if using)
  3. Bring to a gentle simmer and cook for 3-4 minutes until sauce thickens slightly
  4. Reduce heat to low and stir in Parmesan cheese until melted and smooth
  5. Taste and adjust seasoning as needed

Step 5: Combine and Serve

  1. Add drained pasta to the skillet with the sauce
  2. Toss to coat pasta evenly, adding reserved pasta water a little at a time if sauce is too thick
  3. Cook together for 1-2 minutes to let pasta absorb some sauce
  4. Remove from heat and stir in fresh parsley
  5. Serve immediately with extra Parmesan on top

Notes

  • Mushroom variety: Using a mix of mushrooms adds more depth of flavor
  • Don't overcrowd: Cook mushrooms in batches if needed so they brown instead of steam
  • Wine substitute: Chicken or vegetable broth works well if you prefer not to use wine
  • Make it lighter: Use half-and-half instead of heavy cream for a lighter sauce
  • Storage: Best served fresh, but leftovers can be refrigerated for 2-3 days. Add a splash of cream or milk when reheating
  • Pairing with steak: Keep portions moderate since this is a side dish - about 1 cup per person

Pairing Suggestion

This pasta pairs beautifully with:

  • Grilled ribeye or strip steak
  • Pan-seared filet mignon
  • Any steak with simple seasoning (salt, pepper, garlic)
  • Serve alongside a simple green salad or roasted vegetables