This easy Creamy Mushroom Pasta recipe can be ready in 30 minutes and makes a delicious vegetarian dinner. This one-pot pasta dish is a quick and easy meal that’s sure to satisfy your craving for Italian cuisine.
The creamy sauce pairs perfectly with the savory mushrooms, creating an unforgettable flavor combination. With just a few ingredients, you can have this hearty dinner ready in no time at all.
Creamy Garlic Mushroom Pasta
Our Creamy Mushroom Pasta features a super simple creamy sauce that’s loaded with plenty of parmesan, garlic, seasonings, and mushrooms that simmer on the stovetop.
Once the mushroom sauce is made, add your pasta to the pan and toss it all together until your noodles are completely coated.
I love creamy pasta recipes because they are savory, satisfying, and full of comfort. But the best part about a creamy mushroom pasta sauce is that it can make even the most bland food taste flavorful and delicious; spoon some over pork, chicken, fish, and meatballs, pour it over rice and vegetables, or mix it into mashed potatoes.
Why We Love This Pasta With Creamy Mushroom Sauce Recipe
- Quick and easy to make in 30 minutes.
- Uses simple kitchen staple ingredients.
- Velvety, rich, creamy mushroom sauce for pasta makes a delicious dinner the whole family will love.
- Perfect meatless meal for weeknights, dinner parties, or any time you crave comfort food.
Creamy Mushroom Pasta Ingredients
- Extra virgin olive oil
- Salted sweet cream butter
- Sweet yellow onion: You can substitute finely chopped shallots for the sweet yellow onion.
- Minced garlic
- Button mushrooms
- Kosher salt
- Fresh cracked black pepper
- Chicken broth or vegetable broth
- Heavy whipping cream
- Shredded parmesan cheese
- Fettuccine: Use gluten free pasta to make this a GF meal.
- Parsley (optional garnish)
Substitutions and Additions
- Pick Your Pasta: You can substitute any cooked pasta for the fettuccine. I prefer to use a long-style pasta, like fettuccine, linguini, pappardelle, or tagliatelle, although any type of pasta works well with creamy sauce.
- Vegetarian Version: You can substitute vegetable broth or pasta water for the chicken broth to make this a vegetarian meal. You can even try some white wine.
- Make With More Mushrooms: You can substitute Baby Bell, Portobello, Cremini, or Shiitake mushrooms.
- Pair With Protein: Feel free to top off your dish with some grilled chicken, chicken sausage, or shrimp for a protein-packed meal.
Recommended Tools
- 10 to 12-inch nonstick skillet
- Mixing tools
See Full Recipe Card Below
Jump to RecipeHow to Make Creamy Mushroom Pasta
- Cook The Mushrooms: Melt the butter in olive oil, add the onions, and cook until opaque. Mix in the garlic and then the mushrooms. Stir until mushrooms cook down and begin to brown.
- Make The Mushroom Sauce: Add the salt and pepper to the mushrooms, cook for 1 minute, then add the chicken broth. Simmer for 2-3 minutes, stirring occasionally. Add the heavy cream, lower the heat and allow the sauce to simmer for 8-10 minutes. Remove the pan from the heat and stir in the parmesan cheese until melted.
- Prepare The Pasta: Add the cooked fettuccine to the pan and toss to coat the noodles. Sprinkle with parmesan cheese and parsley.
- Serve: Serve while hot. Enjoy!
Tips From Our Recipe Developer
- Make sure you are stirring the garlic constantly to keep it from browning too quickly.
- Stir your sauce often to keep the cream from scorching.
- Don’t rinse your mushrooms or they will absorb water and become waterlogged! Waterlogged mushrooms do not brown well and are not as flavorful.
What To Serve With Creamy Mushroom Pasta
This creamy mushroom pasta pairs perfectly with a simple side salad or steamed veggie to balance out the richness of the sauce. My Olive Garden Salad or Whole Roasted Cauliflower Head are great options.
Feeding a hungry family? Serve this dish with Cheesy Pull-Apart Garlic Bread, Cauliflower Breadsticks, or Air Fryer Garlic Knots on the side. Perfect for sopping up any sauce left sitting on the plate!
more Easy Pasta Recipes
How to Store Mushroom Pasta
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 2 days. You can store the sauce (without the noodles) for up to 3 days in the refrigerator.
- To Reheat: You can reheat leftovers in the microwave or on the stove top until heated through. You may need to add a splash of cream, broth, or milk to thin the sauce as it will have thickened in the refrigerator.
More of Our Favorite Recipes
- Homemade Fried Rice
- Copycat Taco Bell Mexican Pizza
- The Best Steak Marinade
- Slow Cooker Sloppy Joes
- Crack Chicken Chili
- Air Fryer Chicken Wings
- Bowtie Pasta
- Crockpot Taco Spaghetti
Creamy Mushroom Pasta
Serves — 4
Creamy Mushroom Pasta is an easy, super satisfying meal you can make in 30 minutes. Packed with hearty mushrooms, garlic, parmesan, and plenty of flavor, one pot pasta dishes are the best kinds of dinners!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons salted sweet cream butter
- ½ cup finely chopped sweet yellow onion
- 1 tablespoons minced garlic
- 8 ounce sliced button mushrooms
- ¾ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup shredded parmesan cheese + 2 tablespoons (for garnish)
- 8 ounces fettuccine cooked according to package directions
- 2 teaspoons chopped flat parsley (optional garnish)
Instructions
- Add the extra virgin olive and butter to a 10 to 12-inch nonstick skillet over medium-high heat and allow the butter to melt.
- Add the chopped onions to the skillet and saute for 5-6 minutes, stirring often, until the onions are opaque.
- Add the garlic and cook for another minute, stirring constantly to keep the garlic from browning too quickly.
- Add the sliced mushrooms and continue to stir often for another 5-7 minutes until the mushrooms cook down and begin to brown.
- Add the kosher salt and cracked pepper to the mushrooms and cook for 1 minute.
- Add the chicken broth. Allow the sauce to simmer for 2-3 minutes, stirring occasionally.
- Add the heavy cream. Lower the heat to medium-low. Allow the sauce to simmer for 8-10 minutes. Stir often to keep the cream from scorching.
- Just before you are ready to serve, remove the pan from the heat and stir in the ½ cup of parmesan cheese. Stir constantly until the cheese is completely melted.
- Add the cooked fettuccine to the pan and toss to coat the noodles completely. Sprinkle the 2 tablespoons of parmesan cheese and the chopped parsley. Serve while hot.
Jenn’s Notes
Servings: 4 – 1 ½ cup servings
Storage:
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 2 days. You can store the sauce (without the noodles) for up to 3 days in the refrigerator.
- To Reheat: You can reheat leftovers in the microwave or on the stove top until heated through. You may need to add a splash of cream, broth, or milk to thin the sauce as it will have thickened in the refrigerator.
- Make sure you are stirring the garlic constantly to keep it from browning too quickly.
- Stir your sauce often to keep the cream from scorching.
- Don’t rinse your mushrooms or they will absorb water and become waterlogged! Waterlogged mushrooms do not brown well and are not as flavorful.
Nutrition Info
Calories: 607kcal | Carbohydrates: 47g | Protein: 17g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 140mg | Sodium: 932mg | Potassium: 435mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1189IU | Vitamin C: 3mg | Calcium: 222mg | Iron: 2mg
