Creamy Mushroom Pasta

This One-Pot Creamy Mushroom Pasta Recipe features plump mushrooms and linguine noodles in a luscious Parmesan cheese sauce. Undeniably delicious and elegant, this quick and easy meatless dinner takes just 30 minutes to make!

One-Pot Creamy Mushroom Pasta

When you combine mushrooms with garlic, butter, and heavy cream, beautiful things happen. Add some slippery noodles and salty Parmesan cheese, and you’re in for an impressive pasta dinner that’s just decadent enough without being too heavy.

This creamy mushroom pasta might be vegetarian (except for the Parmesan cheese, so if you’re a strict vegetarian, use a vegetarian-friendly alternative), but it is not lacking in flavor. Mushrooms pack a flavorful umami punch and balance beautifully with the garlic, Italian seasoning, and heavy cream.

This creamy pasta dinner takes just 30 minutes to make—easy enough for busy weeknights yet fancy enough for special occasions.

Key Ingredients

Find the printable recipe with measurements in the recipe card below.

• Olive Oil and Butter: Used for cooking the mushrooms and onion.
• Mushrooms: This recipe can be made with baby bella (cremini) or white (button) mushrooms. I prefer cooking with cremini mushrooms as they have more flavor.
• Onion: Sauteed with butter, onions add amazing flavor to the sauce. If you prefer a smoother sauce, feel free to omit the onion.
• Garlic: For savory flavor.
• Seasoning: For this pasta recipe, we’re adding a simple combination of Italian seasoning, salt, and black pepper.
• White wine (optional): See “Cooking Tips” below.
• Chicken broth: To cook the pasta.
• Pasta: Any type of pasta will work. In this case, I’ve used linguine, but fettuccine, spaghetti, or shorter pasta shapes like penne will work also.
• Heavy cream: For the best flavor, use full-fat heavy cream, not half-and-half, and definitely not whole milk. Lower-fat dairy products are more likely to split.
• Parmesan cheese: Used to thicken the sauce and add flavor.

Cooking Tips

1. Buy extra mushrooms. There’s no argument that this is a mushroom pasta. As such, one might expect some mushrooms on their plate, yes? The thing about mushrooms is that they shrink when they cook—like, a lot. Not quite as much as spinach, thank goodness, but you’ll absolutely want to purchase more than you think you’ll need. For this recipe, I suggest at least 16 ounces of mushrooms. If you really love mushrooms, feel free to include more (I do!), but that’s up to you.
2. White wine adds amazing flavor. A generous splash of dry white wine like pinot grigio or sauvignon blanc (about 1/3 cup) adds tons of flavor. I like to add the white wine after the garlic and seasoning are added and have had a chance to cook with the onion and mushrooms for about a minute. Allow the white wine to reduce by half before stirring in the chicken broth.
3. Bring the heavy cream to room temperature. When cold cream is added to a hot dish, the sudden change in temperature can cause the fat to separate or the cream to curdle. When at room temperature, the cream blends more evenly into the hot liquid, resulting in a smoother texture and avoids unwanted lumps or curdling.

How to Make Creamy Mushroom Pasta

1. Brown the mushrooms and onions: Add the olive oil and melt the butter in a large, deep skillet or Dutch oven set over medium-high heat. Add the onions and mushrooms and cook, stirring often, for about 8-10 minutes, until the mushrooms have released most of their water and it’s cooked off.

2. Season: Stir in the minced garlic, Italian seasoning, salt, and pepper and cook until fragrant, about one minute.

3. Deglaze and flavor with white wine (optional): Add a generous glug/splash of white wine and scrape the bottom of the skillet to remove any bits stuck to it. Simmer rapidly until the wine has reduced by at least half.

4. Add the chicken broth: Add the chicken broth and increase the heat to high heat. Bring the broth to a boil, then immediately reduce the heat to medium or medium-low.

5. Cook the pasta: Add the pasta to the simmering broth, carefully moving it around to prevent it from sticking together. Cook the pasta according to the time indicated on the box for al dente pasta. Check frequently to prevent overcooking.

6. Stir in the heavy cream and Parmesan: Once cooked, remove from heat and stir in the heavy cream and Parmesan until melted. Season with additional salt and black pepper to taste. Serve with grated Parmesan cheese and fresh basil, if desired.

Storage and Leftovers

As with most cream-based pasta dishes, this creamy mushroom pasta tastes best when enjoyed immediately. However, leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheat slowly on the stovetop or in the microwave. It may need a splash of broth or cream as the pasta will continue to absorb the sauce as it cools and is stored in the refrigerator.

Freezing is not recommended.

More Mushroom Recipes

• Easy Stuffed Mushrooms
• Sauteed Mushrooms (How to Cook Mushrooms)
• Creamy Mushroom Chicken Recipe
• Cream of Mushroom Soup
• Cream of Mushroom Pork Chops (Dad’s Recipe)
• Jägerschnitzel (Pork Schnitzel & Mushroom Gravy)