Introduction
There are few dishes as universally comforting and satisfying as a well-made Creamy Mushroom Pasta. This recipe transforms humble ingredients into a luxurious, restaurant-quality meal in under 30 minutes. Originating from the rich tradition of Italian-American comfort food, this dish relies on the earthy flavor of sautéed mushrooms, the sharp tang of Parmesan, and the silky texture of heavy cream. It’s perfect for a weeknight dinner yet elegant enough for entertaining, proving that sophisticated flavors don’t require complex preparation.
Ingredients
- 400g (14 oz) Pasta (Fettuccine, Penne, or Rigatoni)
- 450g (1 lb) Mixed Mushrooms (Cremini, Button, or Shiitake), sliced
- 2 tbsp Olive Oil
- 2 tbsp Unsalted Butter
- 1 Shallot or small Onion, finely diced
- 4 cloves Garlic, minced
- 240ml (1 cup) Heavy Cream (Double Cream)
- 120ml (½ cup) Reserved Pasta Water
- 60g (½ cup) Freshly Grated Parmesan Cheese, plus extra for serving
- 1 tsp Dried Thyme or Italian Seasoning
- Salt and Freshly Ground Black Pepper, to taste
- Fresh Parsley, chopped (for garnish)
Step-by-step Preparation
- Cook the Pasta (Time: 8–10 minutes): Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve at least ½ cup (120ml) of the starchy cooking water. Drain the pasta and set aside.
Tip: The starchy water is crucial! It helps the sauce emulsify and cling perfectly to the pasta. - Sauté Aromatics (Time: 3 minutes): In a large, deep skillet or Dutch oven, melt the butter and olive oil over medium heat. Add the diced shallots and cook until softened and translucent, about 2 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Do not let the garlic brown.
- Cook the Mushrooms (Time: 5–7 minutes): Increase the heat to medium-high. Add the sliced mushrooms to the skillet. Cook without stirring for the first 2 minutes to allow them to brown, then stir occasionally until they release their moisture and are nicely browned and tender. Stir in the dried thyme, salt, and pepper.
Tip: Cooking mushrooms on higher heat prevents them from steaming and ensures a better, deeper flavor. - Build the Cream Sauce (Time: 3 minutes): Reduce the heat to low. Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese until the sauce is smooth. Slowly add ½ cup of the reserved pasta water, stirring continuously until the sauce thickens slightly. Taste and adjust seasoning as needed.
- Combine and Serve: Add the drained pasta directly into the skillet with the sauce. Toss the pasta vigorously for 1–2 minutes, ensuring every strand is coated in the creamy sauce. Serve immediately, garnished generously with fresh parsley and extra grated Parmesan cheese.
Nutritional Information
Per serving (assuming 4 servings): Approximately 620 Calories, 40g Fat, 50g Carbohydrates, 20g Protein. This dish offers a good source of B vitamins and copper, primarily derived from the mushrooms, which support energy production and immune function. Using fresh, high-quality ingredients ensures maximum flavor and nutritional benefit.
Storage
Leftovers should be stored in an airtight container in the refrigerator for up to 3–4 days. Cream-based sauces do not freeze well, as the dairy can separate upon thawing. To reheat, place the pasta in a skillet over low heat and add a splash of milk, broth, or water to restore the creamy consistency, stirring gently until heated through.
Conclusion
This Creamy Mushroom Pasta is the ultimate easy indulgence. For a complete meal, serve it alongside a crisp green salad tossed in a vinaigrette and a slice of crusty bread for soaking up the remaining sauce. For variations, consider adding grilled chicken or sautéed shrimp for extra protein, or replacing the Parmesan with Pecorino Romano for a sharper, saltier kick.