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Home Pasta

Creamy Mushroom Pasta

By:Nagi
Published:4 Sep '19Updated:16 Apr '21
243 Comments
Recipe v Video v Dozer v

This Creamy Mushroom Pasta speaks for itself. A slippery tangle of pasta bathed in a creamy parmesan sauce loaded with buttery garlic mushrooms, it’s simple, quick, and utterly luxurious!

Another creamy pasta to add to your arsenal, another to-die-for mushroom recipe!!😇

Close ups of Creamy Mushroom Pasta on a rustic handmade plate, ready to be eaten

Creamy Mushroom Pasta

How do you make a steaming bowl of pasta smothered in a creamy Alfredo sauce even better?

Load it up with garlicky buttery mushrooms!!!🍄🍄🍄

There’s few things in this world that can rival the feeling of satisfying a craving for a big bowl of creamy pasta. And this one not only hits the spot, it’s so good it’s going to have you doing the happy dance around the kitchen (because there’s every possibility that half of it never makes your plate!).

And the best part? You’re just 15 minutes away from THIS being in front of you (in real life):

Mushroom pasta with Alfredo sauce in a pan, fresh off the stove

There’s not enough mushrooms!!

I insist on using a generous volume of mushrooms – 300g/10oz for 2 servings. I’ve noticed that many recipes tend to use far less – sometimes as little as 250g/8oz to 500g/1lb of pasta (which is 6 standard serves of pasta).

That’s not enough mushrooms!! Mushrooms shrink so much when cooked – a vast mound reduces by more than half once they’re golden brown.

I would be so sad if someone promised me a creamy mushroom pasta but I had to rummage around on my plate to find a mushroom!

What goes in Creamy Mushroom Pasta

Here’s what goes in my creamy mushroom pasta.

Creamy Mushroom Pasta ingredients

Just a note on some of the ingredients:

  • Mushrooms – I usually prefer to use Swiss Brown / Cremini mushrooms because they have more flavour than plain white mushrooms. But on the day I filmed and photographed this recipe, button mushrooms were half price and I couldn’t resist 😂;

  • White wine is the essential ingredient here that makes all the difference. It’s used to deglaze the pan after pan frying the mushrooms until golden brown. It does not make the sauce taste winey at all, it adds flavour complexity to the otherwise simple sauce. I use this technique in many sauces, including my Creamy Mushroom Sauce for steaks etc;

  • Parmesan is used to thicken the sauce slightly but the main purpose is to add flavour;

  • Butter AND oil – because oil can be heated to a high temperature than butter which makes it easier to make the mushrooms golden brown and avoids burnt butter; and

  • Pasta type – use any long strand pasta you want here. I have a preference for fettuccine or linguine for creamy pastas because there’s more surface area for the creamy sauce to cling to!

How much pasta per person?

Did you know that the standard serving size of pasta per person is 80g / 2.8 oz? That’s the uncooked weight. Recipes that tells you to cook 500g/1lb of pasta for a serving of 4 must be catering for people with seriously big appetites!

How to make Creamy Mushroom Pasta

Here’s how to make it. Very straight forward: brown mushrooms, add sauce ingredients, toss with pasta!

How to make Creamy Mushroom Pasta

PRO TIP: Don’t crowd the pan!

Don’t crowd the pan with mushrooms, otherwise they’ll never go golden…..and remember, colour = flavour!

The recipe as written serves 2, so if you want to scale it up, cook the mushrooms in 2 batches.

Creamy Mushroom Pasta on a rustic handmade plate, ready to be eaten

On the side

Serve this Creamy Mushroom Pasta with a fresh, crisp side salad to balance out the richness of the sauce. A fresh garden salad with a Balsamic Dressing, French Dressing or Italian Dressing would be ideal.

If you’re going for a blow out feast, add a side of Garlic Bread or Cheesy Garlic Bread. And if you really want to impressive the pants off your family and friends, upgrade it to Cheese and Garlic CRACK Bread!! It’s so good (and so fun) it continues to be regularly requested by my family and friends. 😊 ~ Nagi x


Watch how to make it

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Close ups of Creamy Mushroom Pasta on a rustic handmade plate, ready to be eaten

Creamy Mushroom Pasta

Author: Nagi
Prep: 8 minutes mins
Cook: 12 minutes mins
Mains
Western
4.95 from 97 votes
Servings2
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Recipe video above. It's your creamy pasta dream come true...loaded with golden buttery garlicky mushrooms! SCALING UP (slide scaler): Cook mushroom in batches, otherwise they'll steam instead of going golden.

Ingredients

  • 160g/ 6oz fettuccine or linguine (Note 1)
  • 2 tbsp (30g) unsalted butter
  • 1/2 tbsp olive oil (Note 2)
  • 300g/ 10 oz mushrooms , sliced 1/3 cm / 1/8" thick (white, cremini/swiss brown)
  • 2 garlic cloves , finely chopped
  • 1/2 cup (125 ml) white wine , dry (or rose, sub more broth)
  • 1/2 cup (125ml) chicken broth/stock , low sodium (or veg)
  • 3/4 cup (185ml) cream , heavy / thickened (Note 3)
  • 1/3 cup (30g) parmesan , finely grated (Note 4)
  • 1/2 tsp salt and pepper , each

Serving:

  • Extra parmesan , for serving
  • Parsley , roughly chopped (optional)

Instructions

  • Cook pasta in salted water for 1 minute less than time per packet (start this mid mushroom cook). Just before draining, scoop out 1 cup cooking water, then drain.
  • Melt butter and heat oil in a large skillet over high heat.
  • Add mushrooms and cook, stirring regularly. When they start to sweat, add a pinch of salt and pepper.
  • When pretty golden (about 4 - 5 minutes), add garlic and cook until garlic is golden and mushroom is golden.
  • Stand back and add wine (it will be steamy!!), stir, scraping the bottom of the skillet. Simmer rapidly until wine is mostly evaporated and winey smell is gone.
  • Add broth, cream, parmesan, salt and pepper. Stir to dissolve parmesan and simmer for 2 minutes, stirring regularly.
  • Transfer pasta into sauce, toss for 1 - 2 minutes until sauce thickens and coats pasta. If sauce gets too thick (rather than slick, see video), add a splash of reserved pasta cooking water.
  • Garnish with parsley and serve immediately with extra parmesan!

Recipe Notes:

1. Pasta - flat wide pastas are best for creamy sauces like this but any pasta will work just fine, short, long, normal or fancy. Use dried not fresh pasta.
2. Oil + butter - using combo prevents butter burning and makes it easier to make mushrooms golden.
3. Cream - recipe will work with light, but obviously lacks the same amount of richness! ? Toss pasta at end with splash of pasta cooking water - the extra starch in the water will help make the sauce thick like using full fat cream.
4. Parmesan - either finely grate your own, or buy the finely shredded parmesan at the shops (ie the short very thin strands) Do not use store bought sandy parmesan or shaved, they will not melt.
5. Leftovers - keeps better than most creamy pastas I share because I use a bit more cream in this recipe than I usually do! Fridge for 3 days or so, then reheating the microwave. Add a tiny splash of water to loosen up the sauce if needed.
6. Nutrition per serving. Have something low(er) cal or salad for dinner tomorrow!! ?.

Nutrition Information:

Calories: 893cal (45%)Carbohydrates: 67g (22%)Protein: 24g (48%)Fat: 58g (89%)Saturated Fat: 33g (206%)Cholesterol: 237mg (79%)Sodium: 1117mg (49%)Potassium: 815mg (23%)Fiber: 4g (17%)Sugar: 5g (6%)Vitamin A: 1908IU (38%)Vitamin C: 9mg (11%)Calcium: 273mg (27%)Iron: 3mg (17%)
Keywords: Creamy mushroom pasta, creamy pasta, mushroom pasta
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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243 Comments

  1. Debbie Richard says

    December 16, 2022 at 8:45 am

    5 stars
    Made it exactly as instructed. Best creamy mushroom pasta I’ve ever made and I make it a lot lol

    Reply
  2. Ruth Paans says

    December 7, 2022 at 4:55 pm

    5 stars
    Fantastic! I used portobello mushrooms and homemade pasta. It was a fantastic hit! The children especially loved it! ♥

    Reply
  3. Manaz says

    November 28, 2022 at 4:49 pm

    5 stars
    This recipe slaps

    Reply
  4. Carolyn says

    November 25, 2022 at 1:41 am

    5 stars
    Best creamy mushroom pasta ever!

    Reply
  5. Beatriz says

    November 8, 2022 at 2:33 am

    5 stars
    Loved it!

    Reply
  6. Grace says

    November 5, 2022 at 5:42 am

    5 stars
    This recipe is delicious, I had a pack of mushrooms in the fridge and couldn’t figure out what to do with them. I used wholewheat pasta and half and half instead of heavy cream as I’m trying to cut back on calories and it came out amazing. I was a literally sceptical on how tasty this would be as there isn’t much seasoning but I was very pleasantly surprised. Thank you!

    Reply
  7. Krista says

    September 24, 2022 at 11:09 am

    5 stars
    This was AMAZING! I had to use gluten free pasta and milk since i did not have heavy cream and lord was I nervous.
    Somehow it still turned out amazing – I’m so excited to try it how it should be prepared haha.

    Reply
  8. Oli says

    August 31, 2022 at 4:09 am

    5 stars
    This dish is mind blowing! I started making it when fall came around last year and it became a weekly presence in my kitchen before I even noticed. Can’t wait for colder times to come so I can make this all the time again! So, so good x

    Reply
  9. Kelly D says

    August 26, 2022 at 10:00 am

    5 stars
    I followed recipe but my sauce is very thin so how do I make it thicker and thank you in advanced! I will be making this again. Also I put meatballs to these too!

    Reply
  10. colin pearce says

    July 16, 2022 at 6:36 pm

    Nagi, your website is brilliant!

    Reply
  11. Madison says

    June 14, 2022 at 7:57 pm

    5 stars
    This was a hit this evening. My partner has sensory issues with mushrooms sometimes, but he ended up going back for thirds!

    Reply
  12. Jase the Ace says

    April 17, 2022 at 6:50 pm

    5 stars
    Yet another fabulous recipe, thank you so much Nagi! Made it exactly as per recipe and it was perfect!
    Love your work with RTM too, will be good if you can accept donations in the future!
    Also really looking forward to being able to buy your cookbook.
    Many thanks again.

    Reply
    • Nagi says

      April 19, 2022 at 3:46 pm

      Woo hoo!! I am glad that you like dit Jase!! N x

      Reply
      • Cheryl says

        July 26, 2022 at 10:09 am

        5 stars
        I’ve made this twice so far and it was perfect both times! I used squid ink pasta and oyster mushrooms. This is going in our permanent rotation.

        Reply
  13. Nimah says

    April 3, 2022 at 2:51 pm

    For the Parmesan it says 1/3 cup (30g). Is this correct? I always thought 1 cup was 250g. Can you please clarify? 😊

    Reply
    • FranW says

      April 19, 2023 at 2:16 pm

      1 cup of water is 250 g, but water is heavy. Parmesan is fluffy-light!

      I’ll be making this tonight with home-grown oyster mushrooms. My mouth is already watering.

      Reply
    • Nagi says

      April 4, 2022 at 8:19 pm

      Yes Nimah the weight is correct here – it depends on how you grate your parmesan – but I never worry if there is a bit too much cheese!! N x

      Reply
  14. Nimah says

    March 30, 2022 at 6:38 am

    If I’m subbing the wine for more broth, do I use the same amount (125ml)? Thanks 😊 😊

    Reply
    • Nagi says

      March 30, 2022 at 5:41 pm

      Yes you do Nimah! N x

      Reply
  15. Nimah says

    March 30, 2022 at 6:38 am

    If I’m subbing the wine for more broth, do I use the same amount (125ml)? Thanks 😊

    Reply
  16. Petra says

    March 30, 2022 at 4:54 am

    5 stars
    Fantastic recipe! I have made a commitment to try to cook something new once a week and this was a huge success! Even my son who’s quite fussy due to ASD ate it and gave it thumbs up. Thank you 🙂

    Reply
  17. Sayeda says

    March 3, 2022 at 8:12 pm

    5 stars
    This was absolutely delicious! Best mushroom pasta I’ve ever made. I used ‘Oatly’ vegan cream instead of regular cream and it turned out so so good. Thank you Nagi!

    Reply
  18. Al Campbell says

    February 28, 2022 at 5:26 pm

    5 stars
    Hi Nagi. I’ve been making this dish of yours for a while now, and like all your dishes, it works perfectly every time. Thank you, legend!! But hey, what is the piece of music you play in the video? It is so smooth and relaxing, I’d love to have a copy of it!

    Reply
  19. elizabeth hayton says

    February 18, 2022 at 12:41 pm

    5 stars
    So I made this tonight and it was AMAZING! I added in a very finely chopped onion and cooked it with the mushrooms, and after the sauce was ready I added a tiny bit extra wine and some cornstarch to thicken it a little and it was a HUGE hit! Even my toddler gobbled it up. Paired it with some baked and breaded pork chops and it was unbelievable.

    Reply
  20. Ebony says

    February 9, 2022 at 8:55 pm

    Hi Nagi!
    I’ve made this a few times, always delicious! But the cheese always seems to clump and the sauce doesn’t thicken 🙁 what am I doing wrong??

    Reply
    • Nagi says

      February 11, 2022 at 9:32 am

      Did you grate the cheese yourself Ebony? N x

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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