Creamy Mushroom Pasta
This Creamy Mushroom Pasta is cozy, rich, and ready in 30 minutes. Golden seared mushrooms and onion get deglazed with white wine, then simmered with cream, Parmesan, and starchy pasta water into a glossy sauce.
Orecchiette catches every bit of the sauce, and a knob of cold butter at the end makes it restaurant-level silky.
Why You’ll Love This Creamy Mushroom Pasta
- 30 minutes: an easy weeknight dinner.
- Restaurant-worthy: glossy, silky sauce.
- Meatless: hearty mushrooms make it filling.
- Simple ingredients: pantry staples plus mushrooms.
Creamy Mushroom Pasta Ingredients
Orecchiette
The little cups hold the sauce. Any pasta works.
Mushrooms
Let them sit before stirring for a golden sear.
White Wine
Deglazes the pan and adds brightness.
Cream, Pasta Water and Parmesan
Make the silky sauce.
Butter, Olive Oil, Onion and Garlic Powder
Build the base and finish the sauce.
Basil or Parsley
Fresh herbs to top.
Good to Know: This pasta is vegetarian. Use gluten-free pasta for a gluten-free version, and swap the wine with broth if you prefer.
How to Make Creamy Mushroom Pasta
Step 1: Cook the Pasta
Cook the pasta in salted water and save ½ cup of pasta water.
Step 2: Sear the Mushrooms
Sauté the onion in olive oil until translucent. Add the mushrooms and let them sit 2 to 3 minutes before stirring. Cook 6 to 8 minutes and add garlic powder.
Step 3: Deglaze
Add the white wine and simmer 3 to 4 minutes.
Step 4: Make the Sauce
Stir in the cream and pasta water and simmer until slightly thickened. Add Parmesan and stir until glossy.
Step 5: Finish
Stir in cold butter, toss with the pasta, and top with more Parmesan and herbs.
Carly’s Expert Tips
- Don’t crowd the mushrooms. They need space to brown.
- Save the pasta water. The starch makes the sauce silky.
- Cold butter last. It gives the sauce a glossy finish.
- Grate fresh Parmesan. It melts smoothly.
Make It Your Own
- Add chicken: Toss in grilled chicken.
- Spinach: Wilt in a few handfuls of spinach.
- Wild mushrooms: Mix cremini, shiitake, and oyster mushrooms.
- Truffle: Finish with a drizzle of truffle oil.
Make-Ahead and Meal Prep: Slice the mushrooms and dice the onion a day ahead to make dinner even faster.
What to Serve With Creamy Mushroom Pasta
Serve with a green salad, garlic bread, roasted asparagus, or grilled chicken.
Storing and Reheating
Fridge: Store for up to 3 days.
Reheat: Warm on the stove with a splash of milk or water.
Freezer: Not recommended for cream sauces.
What People Ask About Creamy Mushroom Pasta
Can I use a different pasta?
Yes. Penne, rigatoni, or fettuccine work.
Can I skip the wine?
Yes. Use broth instead.
Which mushrooms are best?
Cremini (baby bella) mushrooms are a great choice.
Can I use half and half?
Yes, though the sauce will be a bit thinner.
Creamy Mushroom Pasta
Ingredients
Method
- Cook pasta in salted water according to package instructions. Save ½ cup of pasta water for later use.
- Heat olive oil in a pan and sauté diced onion until translucent. Add sliced mushrooms and let them sit for 2–3 minutes before stirring. Cook for 6–8 minutes, then add garlic powder.
- Deglaze the pan with dry white wine and simmer for 3–4 minutes to enhance the flavor.
- Stir in light whipping cream, garlic powder, and ¼ cup of pasta water. Simmer until the sauce is slightly thickened. Add Parmesan cheese and stir until the sauce becomes glossy.
- Finish the sauce with a knob of cold butter for extra creaminess. Toss the cooked pasta in the sauce until well-coated.
- Top the pasta with more Parmesan cheese and garnish with fresh basil or parsley before serving.
Nutrition
Notes
- Let the mushrooms sit undisturbed for a few minutes while cooking to achieve a nice caramelization.
- Use freshly grated Parmesan for the best flavor and texture in the sauce.
- If the sauce becomes too thick, add a splash of pasta water to adjust the consistency.
- For a stronger garlic flavor, use fresh minced garlic instead of garlic powder.
- Pair this dish with a side of garlic bread for a complete meal.
