This creamy mushroom pasta recipe with olives is quick, insanely delicious and will become a favourite. A luscious, creamy parmesan cheese filled sauce flavoured with herbs, garlic and toasted golden mushrooms. An easy weeknight meal or a great recipe to make for guests, you'll have them licking their plates, I promise!
Creamy Mushroom Pasta with olives
Hi! I am writing up this SUPER requested recipe that I posted on instagram! This is a spin on my original creamy mushroom sauce recipe. I am olive obsessed and I had a jar sitting in my fridge when I went to make this sauce and I really think they go with anything.
It really is such a quick and delicious dinner that comes together really easily, just take your time browning the mushrooms! Honestly what is better than a creamy parmesan sauce with some earthy mushroom flavor. Want to try some other creamy sauces? Check out my creamy roast garlic and lemon pasta sauce or my creamy nduja pasta sauce.
Mushrooms - Use anything you like. I use brown or white mushrooms but a combination of anything including cremini mushrooms or shiitake mushrooms would be great too.
White wine - I usually use a sauvignon blanc or a pinot gris but use whatever you want. It doesn't have to be anything fancy.
Fresh Herbs - You can't replicate the same flavour with dried herbs. I love using a mixture of sage and thyme in this recipe.
Parmesan Cheese - It's best to use a high quality parmesan if you can as it adds a lot of flavour when you use it this way in a sauce. It needs to be really finely grated so it melts into the sauce easily. Ideally with a microplane.
Heavy Cream - I don't always use heavy cream in a creamy sauce but it works best in this dish. You can always thin it down with some starchy pasta water. You could definitely use light cream if you wish.
Olives - I like to use Kalamata olives but honestly use any olives you personally love! They just go so perfectly with the earthy flavor of the mushrooms.
How to make this creamy sauce
Full ingredient list and recipe is in the recipe card below.
- Brown the mushrooms in a large skillet over a medium-high heat until golden brown. Leave them alone after tossing in the oil and butter, turning only once or twice.
- Turn down to a medium heat and add the garlic and herbs and season with a good pinch of salt and black pepper.
- Cook your pasta in a large pot of well salted water.
- Add the white wine and let it reduce for a 2-3 minutes.
- Add the cream and bring to a very gentle simmer, you don't want the cream to boil.
- Add the grated parmesan cheese in a few lots, letting it melt in between each addition.
- Add the lemon juice and fresh parsley and mix through.
- Let it simmer gently for a few minutes to thicken slightly.
- Taste for seasoning, I love black pepper so I add a lot! Pasta always dilutes a sauce so don't be shy with the salt either.
- Add the cooked pasta and olives in and let it simmer gently for a minute or so on a low heat.
- Serve with extra parmesan, lemon zest and black pepper! A sprinkling of red pepper flakes would also be delish on top.
Tips for success
- If you like your pasta al dente like me then undercook it by a minute so it can finish cooking in the creamy sauce.
- Let the mushrooms brown on their own! Cooking mushrooms can be tricky and you don't want to overcrowd them. When you put them in the pan, toss them in the olive oil and butter then leave them alone to brown, turning once when golden. You might need to do in a couple of batches.
- Turn the heat down once you add the cream, you don't want it to be boiling.
- Add the parmesan cheese in a few lots, letting it melt between each addition.
- Before you drain your pasta reserve a good cup of pasta water. Better still just transfer your pasta straight into the sauce with a spider tool then the water will just be left in the pot for you to use as you need.
What pasta shape is best for this sauce?
Use anything you like, fresh or dried! I have used my homemade orecchiette because if you know me at all you'll know it is my favourite! If you want to make a slightly easier shape give my hand rolled gnocchi sardi a try.
Yes! Totally leave the olives out if you wish, it still has plenty of flavour without them.
This recipe I tend to use double cream (heavy cream) but it will work with single or light cream too.
You can, you don't taste it though, it just really helps to get the flavours going and adds a bit of acidity. You could add a touch more lemon juice if it needs. You could add some chicken broth or vegetable broth to replace the liquid.
Absolutely! Just do a straight double of all the ingredients, you might need slightly more cream as the more pasta there is the more the sauce will get soaked up.
Want some more sauces to try?
If you loved this easy mushroom past recipe then I know for a fact you will love my brand new creamy leek pasta. Another go to is my creamy roast garlic and lemon pasta. If you want to try a meat based sauce, my famous white pork ragu is an absolute must! Check out my recipe page for lots of other choices!
Made this recipe and loved it?
I would love love LOVE if you could leave me a review down below and let me know what you thought! I love to hear any changes or adaptions you have made too. Also if you put a photo on instagram, please tag me so I can see, it makes my day!Print