Creamy Mushroom Pasta

Mushrooms + Garlic + Pasta, there’s the perfect trifecta. I absolutely adore a good cream sauce and this garlic parmesan one hits the spot! I make several variations of this dish, sometimes with mushrooms, sometimes without, and sometimes with shaved asparagus. 

Creamy mushroom pasta

This creamy mushroom pasta recipe makes a delicious vegetarian weeknight dinner that’s ready in under half an hour, winner!  If you’re vegetarian and looking for an animal rennet free cheese, try BelGioioso Vegetarian Parmesan Cheese, I use it and absolutely love it! 

This creamy mushroom pasta is decadent without being too heavy. While the sauce may be creamy, the lemon juice and fresh herbs brighten it up and bring a freshness to the dish. It’s easy enough to make for a crowd but fancy enough for an home date night. I used cremini mushrooms in this recipe, but white mushrooms or shiitake would work just as well.

Creamy mushroom pasta

How to make creamy mushroom pasta

Making this creamy mushroom pasta is easy. Boil pasta until al dente, reserving a cup of pasta water. Sauté the mushrooms with some oil, butter, and garlic. Season with fresh herbs, salt, and pepper. After a few minutes, add in the boiled pasta and butter. Make a quick pan sauce with the cream, parmesan cheese and pasta water. Toss everything together and finish with freshly squeezed lemon juice.

Creamy mushroom pasta

Tips to make a delish dish

  • Cook the pasta until it is just al dente since it will continue to cook when it’s added back to the pan.
  • Fresh herbs give it so much flavor, use your favorites, thyme, oregano, basil, all work beautifully!
  • When you add the parmesan cheese, mix well and mix often to get a smooth, silky sauce.
  • Keep creamy mushroom pasta in an airtight container in the fridge for up to 4 days.
  • To reheat, add a little cream or milk to a pan and gently stir the pasta until steaming hot. Season with salt, pepper, fresh herbs, and enjoy!

Creamy mushroom pasta

Creamy Mushroom Pasta
Prep time
Cook time
Total time
This creamy mushroom pasta recipe is an easy weeknight meal that's ready in just 30 minutes! Linguine tossed in a parmesan garlic sauce - bright, flavorful, with garlic, lemon, and fresh herbs.
Serves: 4
  • 2 tablespoon extra-virgin olive oil
  • 2 tablespoon unsalted butter, cut into pieces
  • ½ lb. cremini mushrooms, sliced
  • ½ teaspoon salt
  • 3 cloves garlic, finely diced
  • 1 lb linguine
  • ½ cup heavy cream
  • 2 tablespoon fresh oregano (or any fresh herb); torn or chopped
  • 2 tablespoon fresh lemon juice
  • ½ cup parmesan, grated
  • 1 teaspoon ground black pepper
  • 1 cup pasta water
  1. Boil a large, salted pot of water for the pasta and cook it al dente according to package directions.
  2. Meanwhile, add half the butter and all of the oil to a pan over medium-high heat.
  3. Add the mushrooms and garlic to the pan and sauté for about 5-6 minutes, stirring often, until the mushrooms release most of their water and it's cooked off.
  4. Season with salt, pepper and add in the fresh oregano.
  5. Add the pasta and remaining butter to the pan, toss with the mushrooms and stream in the heavy cream.
  6. As you stir in the cream, add the parmesan and mix, allowing the sauce to come together.
  7. Pour in some pasta water if needed; to thin out the sauce.
  8. Reduce the heat and cook for a few more minutes until the sauce has thickened up a bit. Season sauce with salt & pepper as needed.
  9. Turn off heat, mix in fresh lemon juice, garnish with fresh oregano or basil and serve hot.


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