Another weeknight pasta meal is on the menu tonight! I’m determined to make all working mum’s lives easier by providing a plethora of healthy meals for fussy little ones (or big ones!). The best thing about creamy pastas is you can disguise lots of veggies in them – the perfect trick! And so, another veggie-stocked recipe to fill hungry bellies – creamy mushroom pasta.

Creamy mushroom pasta

Creamy mushroom pasta is a rich and indulgent dish that’s perfect for special occasions. This vegetarian mushroom pasta is a personal favorite of many for meatless Monday. The flavors are nicely balanced in the irresistible creamy sauce, which is made with a combination of ingredients, including butter, oil, garlic, and cream. Whether you’re looking for a low-effort family dinner that also impresses or a delicious and satisfying meal, creamy mushroom pasta is a great option.

The thing I really love about making creamy mushroom pasta is that it takes such little prep time. Mushrooms are a very forgiving vegetable that can taste even better when slightly overcooked – so this one is for all the basic home cooks. It can also be something that you can shape to suit your taste buds, or do a fridge clean out. Have some spare rocket? Throw that in! A jar of olives that you’re waiting to use? That would suit it perfectly! The creamy parmesan sauce enhances the flavor profile, making the dish rich and indulgent, perfect for a luxurious yet quick weeknight meal.

Watch how to make

Watch and in depth video on how to make this creamy mushroom pasta! It's so incredibly easy to whip together that you will have the sauce made before your pasta is boiled.

much room for mushrooms!

This recipe has an unprecedented three different types of mushrooms in it. I've settled on three, sure, but you can grab whatever you can find from the shops. After all, this should be about making your life easier at dinner time. The thing that you're really looking for is the earthy flavour. I've gone with Swiss, Shiitake and Shimeji. All the different shapes give the dish a lovely and playful texture.

dreamy and creamy

For an extra creamy and silky mushroom sauce, you want to use heavy or thickened cream – of course. But, also, store away some of that pasta water to add in and incorporate. The starchy water will emulsify the butter and cream and bring it such a silkiness. If you are looking for restuarant quality pasta, the key is to reserve the pasta water and utilise it!

Ingredients for creamy mushroom pasta

To make this creamy mushroom pasta, you’ll need the following ingredients:

Pasta: You can use any pasta shape you like from fettuccini to penne. I have used gigle or campanelle pasta as I thought the shape was a little bit fun.

Mushrooms: Again, you can use any mushroom you like here! I have decided to use a mix of mushrooms to showcase a variety of textures throughout the dish. Brown button, white, shitake or shimeji mushrooms all work well in this creamy mushroom pasta.

Garlic: While I have used garlic confit, you can also use fresh garlic to save on time. Replace the garlic confit with 6 cloves of fresh raw garlic that have been finely minced.

Olive oil: Always try and use extra virgin olive oil when cooking with olive oil.

Butter: Unsalted butter works best here.

Cream: A heavy cream is needed to make the rich and velvet like sauce.

Shallot: I like to use shallots when I am not wanting that overpowering onion flavor. They have a mild and sweet flavor which works perfectly in this recipe.

White wine: You can use any white wine here such as Riesling, Chardonnay or Sauvignon blanc. If you would like to leave the wine out, it can be replace with a splash of apple cider vinegar.

Salt and pepper: Kosher fine sea salt and black pepper.

Parmesan cheese: Try and use freshly grated parmesan. Pecorino romano will also work nicely in this recipe.

Fresh herbs: These are optional but will brighten and lift the dish nicely. You can use fresh parsley or fresh thyme.

Lemon wedges, for serving: While optional, a squeeze of lemon will cut through the richness of the sauce.

How to make creamy mushroom pasta recipe

Making this creamy mushroom pasta recipe is so incredibly easy!

Garlic confit: If you are using garlic confit, begin by making it. Preheat the oven to 120 degrees Celsius / 250 degrees Farenheit. Submerge the garlic in olive oil and bake in a covered oven proof dish for 1 - 2 hours or until the garlic is golden and soft to touch.

Cook the pasta: Bring a large pot of heavily salted water to the boil.  Follow the instructions on the back of the pasta packet for al dente pasta and drain your pasta 1 - 2 minutes before the suggested cooking time. Reserve up to ½ - 1 cup of pasta water. The pasta water is what makes the sauce so silky and glossy so it's important we reserve it!

Cook the mushrooms: In a large fry pan on a medium heat, melt 50g of butter. Add the olive oil to the pan and bring to the heat. Add the mushrooms to the pan and cook for 8 minutes or until the mushrooms are golden and caramelised. The olive oil will prevent the butter from burning so I always like to cook with the two fats!

Make the sauce: Add the garlic, shallot and remaining butter to the pan. Cook for 5 minutes or until the shallot is fragrant and translucent. Deglaze the pan with white wine and cook until 80% of the liquid has been absorbed. Add the cream to the pan and bring to the bubble. Season generously with salt and pepper. Turn the heat to low and simmer for 5 minutes or until the sauce has slightly thickened.

Add the pasta to the pan. Slowly incorporate the pasta water and the cheese until you have a silky and glossy texture. You may not need a full cup of pasta water so do this step slowly.

Tips for a Perfect Mushroom Pasta

To make a perfect creamy mushroom pasta, follow these tips:

• Add a touch of lemon juice or some fresh herbs such as fresh parsley or thyme to the sauce to brighten up the flavors and balance out the richness.
• Use a variety of mushrooms for added depth of flavor and texture.
• Don’t overcrowd the pan when cooking the mushrooms, as this can prevent them from browning evenly. Cook them in batches if necessary.
• Salt your mushrooms towards the end of their cook time. Salt releases water from mushrooms and water will prevent the browning of mushrooms.
• Use a high-quality skillet or sauté pan to cook the mushrooms and garlic, as this will help to distribute the heat evenly and prevent burning.
• Don’t overcook the pasta, as this can make it mushy and unappetizing. Cook it al dente, then reserve some of the pasta water to add to the sauce. The pasta water will bring the sauce together and leave you with a silky and glossy texture.
• Replace wine with some vegetable broth or apple cider vinegar.

share your recipe with me

If you make this creamy mushroom pasta, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations!

If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.