This creamy mushroom pasta recipe is about to be on rotation for weeknight dinner in your home. The pasta was smothered in creamy garlic sauce and sautéed mushrooms. This recipe ticks all boxes for what you would call DELICIOUS! Homemade creamy pasta recipe with restaurants quality. Serve with some homemade garlic bread.
Why this creamy mushroom pasta Recipe is so good
- This is a quick dinner recipe and it takes 20 minutes to come together from start to finish. It is simple, easy and utterly delicious
- The mushroom is perfectly sautéed and it remained crunchy even after cooking in the creamy garlic sauce for some few minutes.
- This recipe is versatile and can be made vegetarian or vegan, just skip the parmesan and you are good to go.
- It is filling and that makes it a perfect weeknight dinner.
What’s in my creamy mushroom pasta
To make this delicious creamy mushroom pasta recipe, you would need the following
Mushrooms: I used chestnut mushrooms (cremini mushrooms), but you can substitute for closed cup/ closed button mushrooms.
Pasta: I love using linguine or spaghetti for this recipe but you can use any pasta of choice
Garlic
Heavy cream
Butter
Olive oil: You can substitute with any other flavourless oil of choice
Chicken broth: This recipe uses wine, but I am using chicken broth instead.
Salt and ground black pepper
Parmesan cheese
Pasta water: reserve some for use in this recipe.
White wine: I didn’t use any as I sub for the chicken broth. You can use both in this recipe
How to clean mushrooms
This recipe is great when the mushrooms are not soggy. Here is a quick overview of how to clean mushrooms properly.
The best way to properly clean mushrooms and make it dirt free is to wipe it clean with a damp kitchen towel. You could also wash them quickly under cold water and pat them dry or brush them clean with a mushroom brush but I find wiping with a damp towel the best way and most efficient for crispy mushrooms.
How to make the Creamy Mushroom Pasta Recipe
Prep the ingredients: Clean the mushrooms and slice them thinly into about ½ cm. Mince the garlic and set aside
Boil the pasta: Cook pasta al dente in salted water according to the packet. Whilst you are waiting on the pasta, move on to the next bit
Make the creamy garlic sauce: Place a skillet over medium heat, add the butter and olive oil and heat till hot. Carefully add the sliced mushrooms in a single layer and sauté until golden (Work in batches if need be for crispy mushroom and add more butter or oil to the pan if the mushrooms have sucked them all up) transfer the mushrooms to a plate.
Add minced garlic to the pan and stir quickly so it doesn’t burn then add the heavy cream (substitute for single cream), sauteed mushrooms, parmesan, black pepper, chicken broth and stir to combine. simmer for another 3 minutes till it thickens a bit.
Drain the pasta, reserving some pasta water to use for later if need be. Toss the pasta in the sauce until it is well coated. Garnish with chopped parsley and grated parmesan and serve hot.
Tips
- Use white wine instead of chicken broth
- Add pasta water to thin out the pan sauce if need be
How to store this creamy mushroom pasta
This pasta dish would keep in the refrigerator in an airtight container for up to 3 days. I won’t recommend freezing this recipe because of the cream sauce used.
Want more pasta recipe? then you should try this lemon garlic pasta, quick spaghetti Bolognese and broccoli pasta and don’t forget the perfect sides for these pasta recipes, GARLIC BREAD! How about adding some shredded chicken for all-rounder meal? Filling and delicious
Other recipes on the blog you might love
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Creamy Mushroom Pasta Recipe
Ingredients
- 400 g chestnut mushrooms sub with cremini mushrooms/ closed cup/ closed button mushrooms.
- 400 g pasta linguine or any pasta of choice
- 2 large garlic cloves minced
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons olive oil: You can substitute with any other flavourless oil of choice
- 1/3 cup chicken broth This recipe uses wine but I am using chicken broth instead. Use both if you have them
- Salt and ground black pepper to taste
- ½ cup Parmesan cheese
- Pasta water reserve some for use if need be
Instructions
- Prep the ingredients: Clean the mushrooms and slice them thinly into about ½ cm. Mince the garlic and set aside
- Cook pasta al dente in salted water according to the packet. Whilst you are waiting on the pasta, move on to the next bit
- Place a skillet over medium heat, add the butter and olive oil and heat till hot. Carefully add the sliced mushrooms in a single layer and sauté until golden (Work in batches if need be for crispy mushroom and add more butter or oil to the pan if the mushrooms have sucked them all up) transfer the mushrooms to a plate.
- Add minced garlic to the skillet and stir quickly to combine so it doesn’t burn then add the heavy cream (substitute for single cream), sauteed mushrooms, parmesan, black pepper, chicken broth and stir to combine. simmer for another 3 minutes till it thickens a bit.
- Drain the pasta, reserving some pasta water to use for later if need be. Toss the pasta in the sauce until it is well coated. Check for salt and seasoning and adjust to taste. Garnish with chopped parsley and grated parmesan and serve hot.
Notes
How to clean mushrooms
This recipe is great when the mushrooms are not soggy. Here is a quick overview of how to clean mushrooms properly.The best way to properly clean closed button mushroom and make it dirt free is to wipe it clean with a damp kitchen towel. You could also wash them quickly under cold water and pat them dry or brush them clean with a mushroom brush, but I find wiping with a damp towel the best way and most efficient for crispy mushrooms. Tips
- Use white wine instead of chicken broth
- Add pasta water to thin out the pan sauce if need be
DID YOU MAKE THIS RECIPE? PLEASE RATE IT AND LEAVE ME A COMMENT. USE #THEDINNERBITE OR TAG @THEDINNERBITE ON INSTAGRAM SO I CAN SEE YOUR PHOTOS, I WOULD LOVE TO SEE YOUR CREATIONS. THANK YOU!
All I can say about this recipe is that it was delicious! Very easy to make and was even enjoyed by my 2 picky teenagers! Will definitely be making it again. I finished the recipe off with some baby spinach. Thank you for the recipe Esther!