Best Creamy Mushroom Pasta

Published: 5 Sep, 2024 | Modified on: 18 Mar, 2026 | By Emilie Pullar

5 from 30 votes

If you love mushrooms, this creamy mushroom pasta is hard to beat. Deeply golden mushrooms and a silky garlic parmesan cream sauce come together in a dish that feels rich, comforting and effortlessly impressive. It’s quick enough for a weeknight but special enough to serve to guests.

Cooked orecchiette pasta in a creamy sauce. Golden mushrooms on top and chopped green parsley. Fork resting on the white plate.

Hi! If I have people coming for dinner and can’t decide what to cook, this creamy mushroom pasta is almost always the one. It’s simple, but feels a bit special every time. If you want to add some protein, my chicken and mushroom version is a great option next time.

I’ve made this with all sorts of pasta shapes and it really works with whatever you have. I love it with something like orecchiette, but a long pasta is just as good for that silky, coated finish.

Main ingredients

Fresh mushrooms - Use whatever you love. I usually go for cremini (Swiss brown/baby bella) or white button mushrooms. A mix is great if you have it. Portobello, shiitake or oyster mushrooms all work beautifully here.

White wine - A splash of dry white wine (Sauvignon Blanc or Pinot Gris) adds depth and a touch of acidity. It doesn’t need to be fancy, just something you’d happily drink. If you prefer not to use wine, a little vegetable or chicken broth works well.

Fresh herbs - Fresh thyme and rosemary give a flavor you won’t get from dried. Sage is also lovely here, and I like finishing with a sprinkle of parsley for freshness.

Parmesan Cheese - Use a good quality Parmesan if you can, it makes a big difference to the sauce. It needs to be very finely grated so it melts smoothly, a microplane is ideal.

Cream - In the U.S., use heavy cream or whipping cream. In New Zealand or Australia, single cream works perfectly. If the sauce thickens too much, add a splash of pasta water to loosen it.

Lemon - A squeeze of lemon juice lifts all that richness, and a little zest on top brightens everything. Don’t skip it, it really makes the sauce shine.

How to make this creamy mushroom pasta

Full ingredient list and step-by-step instructions are in the recipe card below.

Golden brown mushroom slices cooking in a stainless steel fry pan.

1. Brown the mushrooms in a large skillet over a medium-high heat until deeply golden. Toss them in the oil and butter, then leave them alone so they can caramelize, turning only once or twice. Turn the heat down if they’re catching.

Herbs and garlic added to the cooked mushrooms.

2. Lower the heat to medium and add the garlic, herbs and a good pinch of salt. Cook for about a minute until fragrant.

3. Add the wine and let it reduce for 2–3 minutes, scraping up any browned bits from the bottom of the pan.

Cream mixed through mushrooms in the pan.

4. Add the cream and bring to a very gentle simmer. Turn the heat down low, it should barely be bubbling.

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Mushrooms pushed to the side of the pan and parmesan sprinkled on top of cream.

5. Add the parmesan in 2–3 additions, letting it melt in between. Stir continuously until the sauce is smooth. Add the black pepper and lemon juice.

Orecchiette pasta bubbling in the creamy sauce.

6. Add your cooked pasta straight into the sauce and toss well. Let it gently bubble for 1–2 minutes so the sauce thickens and coats the pasta. Add a splash of pasta water if needed to loosen. Finish with parsley just before serving.

Expert tips

Undercook your pasta - If you like your pasta al dente, cook it a minute less than the package instructions so it can finish in the sauce. It makes a big difference. (You can check out my full pasta guide if you’re unsure.)
Don’t overcrowd the mushrooms - Give them space so they can brown properly. Toss in the oil and butter, then leave them alone to caramelize, turning once. Cook in batches if needed.
Keep the heat gentle - Once the cream goes in, lower the heat right down. It should be at a very gentle simmer, not boiling.
Save your pasta water - Always reserve a cup before draining. Even better, transfer the pasta straight into the sauce with a spider strainer so the starchy water is there when you need it.

Stainless steel fry pan with the creamy mushroom pasta, sitting on a white bench top.

White plate with fettuccine pasta in a creamy salmon sauce. Chunks of salmon and fresh chopped chives on top.

Creamy Salmon Pasta (you need to try this)

If you love a creamy pasta, this salmon version is one I make on repeat. It’s silky, slightly zingy and comes together so quickly. Perfect for a weeknight but feels a bit special.

Get the recipe

Recipe FAQs

What mushrooms are best for a pasta sauce?

My preference is a cremini mushroom(or swiss brown, baby bella). White button mushrooms will work well, honestly use whatever type of mushrooms you love.

What sort of cream is best for a creamy pasta sauce?

This recipe I tend to use double cream (whipping or heavy cream) but it will work with single or light cream too.

Can I leave the wine out?

Yes, you can. Replace it with the same amount of chicken or vegetable broth. The wine adds depth and a slight acidity, so I like to finish with a little extra lemon juice at the end to balance the richness.

Can I add protein to this pasta?

Yes, cooked chicken, pancetta or bacon are all great additions. Stir them through at the end so they keep their texture and flavor. My chicken and mushroom pasta is a great option.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 2 days. Cream sauces will thicken as they sit, so when reheating, do it gently over a low heat with a splash of water, milk or cream to loosen it. Avoid high heat as it can cause the sauce to split.

More recipes to try

If you loved this easy mushroom pasta recipe then check out my recipe section for all sorts of delicious dishes. Here are a few suggestions to get you started.

Did you make this recipe?

I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish!

Recipe

Creamy mushroom pasta on a white plate with a fork resting in.

Best Creamy Mushroom Pasta Sauce

5 from 30 votes

Author: Emilie Pullar

Prep time:20

Cook Time:15

Servings: 2 people

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This creamy mushroom pasta recipe is an easy, restaurant quality pasta made with golden mushrooms, garlic and a parmesan cream sauce. Ready in no time and so delicious you’ll make it on repeat!

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Ingredients

200 grams dried pasta (or 300 grams fresh)
1 tablespoon oil
1 tablespoon butter
300 grams mushrooms sliced, see notes
4 garlic cloves finely chopped
1 tablespoon fresh thyme leaves finely chopped
1 tablespoon fresh rosemary leave finely chopped
½ cup white wine I use sauvignon blanc or pinot gris
¾ cup cream
1 teaspoon black pepper
1 tablespoon fresh lemon juice plus the zest for serving
50 grams parmesan very finely grated, ideally with a microplane
½ cup flat leaf parsley finely chopped
Salt to taste

Instructions

Get your pasta cooking in a pot of well salted water. Reserve a cup of pasta water before draining incase you need it.
Heat the olive oil and butter in a large fry pan over medium high heat.
Add the mushrooms, toss them in the butter and oil then leave alone to brown 5 - 7 mins, turning once or twice.
Turn the heat down slightly then add the garlic and herbs and cook for a minute or so but don't let the garlic brown. Season with a good pinch of salt.
Add the wine and let it bubble for 3 mins or until slightly reduced.
Add the cream, giving it a good mix. You don't want it to boil, it should just be at a nice gentle simmer the whole time.
Move the mushrooms to one side of the pan and add the parmesan to the cream in 2 - 3 seperate lots, mixing in between each addition to let it melt.
Add the lemon juice and black pepper and whisk in quickly. If you ever have problems with lemon curdling your sauces then add it in at the end with the pasta.
Let it gently simmer for a 2 - 3 mins until it thickens slightly, you want it quite saucy as the pasta will thicken it up so don't let it bubble too long.
Add your cooked pasta straight in and let it gently bubble away for a minute or so.
Add a splash of pasta water if you need to loosen the sauce then toss the chopped parsley through and serve.
Top with extra parmesan, lemon zest and lots of freshly cracked pepper.
It might seem too saucy in the pan but pasta dried up QUICK. You want it on the saucier side in the pan so by the time you serve, it's perfect.

Video

Notes

Mushrooms - I use cremini (Swiss brown/baby bella) but anything works. Don’t slice them too thin and don’t worry if it looks like a lot, they shrink right down. The key is leaving them alone. Toss in the oil and butter, then let them sit so they can caramelize properly before turning.

Pasta - Use any shape you have and undercook by a minute so it can finish in the sauce without going soft. It should gently bubble away in the sauce at the end.

Sauce – The sauce should look slightly looser than you think in the pan. It will thicken as it sits and as the pasta absorbs it, so don’t reduce it too much.

Heat control - This sauce should never be aggressively boiling. A gentle simmer is all you need or the cream can split.

Author: Emilie Pullar

Prep Time: 20

Cook Time: 15

Course: Vegetarian

Cuisine: Italian Inspired

Keyword: creamy mushroom pasta

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