Creamy Mushroom Pasta
There’s nothing quite like a cozy pasta dish, and this Creamy Mushroom Linguini brings all the comforting, savory flavors we crave. With tender linguini noodles, earthy cremini mushrooms, and a rich, velvety parmesan cream sauce, this recipe is a weeknight winner that feels fancy enough for a dinner party.
We love making this dish when we want something hearty but not too heavy. The mushrooms add such depth and umami, and the touch of white wine and fresh thyme makes it feel a little more special. It’s also a go-to when we have a bit of cream and cheese to use up in the fridge!
If you love this, you might also want to check out our Slow Cooker Chicken Mushroom Stroganoff, Slow Cooker Beef Mushroom Soup, or our Creamy Garlic Mushroom Chicken Bake.
Table of contents
Why You’ll Love This Recipe
- Creamy and comforting: The luscious parmesan cream sauce coats every strand of pasta perfectly.
- Simple ingredients: Nothing fancy here—just wholesome, flavorful ingredients you probably already have.
- Ready in under an hour: A weeknight-friendly recipe that feels indulgent.
- Customizable: Easy to add protein or veggies based on what you have.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
The base of this dish is cremini mushrooms, which give it a deep, earthy flavor. Shallots and garlic bring aromatic warmth, while white wine and fresh thyme elevate the flavor profile. The creamy sauce is built from broth, heavy cream, and freshly grated parmesan, which melts into a silky, cheesy coating for the linguini. Finish with fresh basil if you like a pop of brightness!
Variations
- Add protein: Grilled chicken or shrimp are great additions.
- Go meatless: Use vegetable broth for a fully vegetarian version.
- Switch up the pasta: Try fettuccine, spaghetti, or even a short pasta like penne.
- Add greens: Stir in baby spinach or kale just before serving.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Saute the mushrooms in a skillet until golden brown. Set aside.
- In the same skillet, saute the shallots and garlic until fragrant.
- Add the broth and herbs to the skillet. Simmer. Add the cream and simmer again.
- Add in the cheese and add back the mushrooms. Stir well.
- Add in the drained pasta and toss to coat the pasta with the sauce.
- Serve immediately, garnished with fresh basil and extra parmesan cheese if desired.
Expert Tips
- Don’t skip browning the mushrooms! It adds a lot of flavors.
- Use freshly grated Parmesan for the best melt and taste.
- Reserve a little pasta water in case you want to loosen the sauce.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
This dish is best fresh, but you can store leftovers for up to 2 days in the fridge.
Absolutely! Button or portobello mushrooms work well too.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Creamy Mushroom Pasta
Equipment
- large pot
- Colander
- large skillet or saute pan
Ingredients
- 8 ounces cremini mushrooms
- 2 Tablespoons butter
- ½ teaspoon salt
- ½ cup dry white wine
- 1 shallot
- 4 garlic cloves
- 1 teaspoon fresh thyme
- ½ teaspoon onion powder
- 1 cup broth chicken or vegetable
- 1 cup heavy cream
- ¾ cup freshly grated parmesan cheese
- 8 ounces linguini pasta
- Fresh basil for garnish optional
Instructions
- Cook the pasta according to the directions on the package, drain and set aside.
- Clean and slice the mushrooms. Place them in a large saute pan with sides over medium heat.
- Dice the shallots and the garlic into very fine pieces and set aside.
- Cook the mushrooms until their liquid has evaporated, add in the butter and salt and stir well and cook for another 1-2 minutes until mushrooms turn golden brown. Scoop out the mushrooms into a small dish and set them aside.
- Add the wine to the saute pan and add the garlic and shallots. Let them simmer for 4-5 minutes, stirring occasionally.
- Add the thyme, onion powder and broth to the pan. Stir to combine.
- Add in the cream and let the sauce simmer for 5-6 minutes.
- Add in the cheese and add back the mushrooms. Stir well.
- Add in the drained pasta and toss to coat the pasta with the sauce.
- Serve immediately garnished with fresh basil and extra parmesan cheese if desired.
- Store any leftovers in an airtight container for up to 2 days.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
