A real family favourite, this easy peasy Creamy Mushroom Pasta takes just 20 minutes to make, but tastes like it comes from a fancy Italian restaurant!
Creamy Mushroom Pasta
I’ve been making this delicious Italian pasta recipe for as long as I can remember. It has always been a huge Gargano family favourite with its crowd-pleasing flavours of garlicky mushrooms, creamy pasta and salty parmesan cheese. Best of all, it’s super simple to make!
All you need to do is fry the mushrooms, add garlic, wine and cream, then stir the sauce into pasta and scatter with parmesan and parsley. What could be simpler? And it’s all done in under 20 minutes – perfect for those busy weeknight evenings!
Make it your own
This easy mushroom pasta recipe is very easy to adapt:
- Use any pasta shape you like (fusilli, penne and spaghetti all work well!)
- Use brown pasta instead of white
- Add a tin of tuna at the same time as you add the garlic
- Add some cooked chicken at the same time as you add the garlic
- Add fresh chilli or dried chilli flakes at the same time as you add the garlic
- Add a tin of sweetcorn or some frozen peas at the same time as you add the cream
What to serve with Creamy Mushroom Pasta?
This Creamy Mushroom Pasta recipe is just perfect on its own, but if you want, you could serve it with a chunk of crusty white bread and/or a green side salad.
What to drink with Creamy Mushroom Pasta?
This Creamy Mushroom Pasta dish pairs beautifully with Chardonnay, especially white Burgundy. Alternatively you could try this with a good Soave or an oaked white Rioja.
Can you eat creamy mushroom pasta cold?
This easy creamy pasta tastes best hot.
Can you freeze creamy mushroom pasta?
No, this recipe is not suitable for freezing.
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Creamy Mushroom Pasta
Ingredients
- 300 g linguine (or spaghetti, or tagliatelle, or any other pasta shape you like!)
- 1 tablespoon olive oil
- 1 onion finely diced
- A small knob of butter (roughly 15g / ½oz)
- 150 g chestnut mushrooms sliced
- 2 cloves garlic crushed, grated or finely chopped
- A small splash of dry sherry or white wine (roughly 50ml / ¼cup) - optional, you can leave this out if you want!
- 150 ml double cream
- Salt and pepper to taste
- A handful of parsley finely chopped
- Parmesan grated (as much as you like!)
Instructions
- Put the oil in the base of a wide frying pan and add the finely chopped onion. Cook on a low heat, with a lid on, for approximately 5 minutes, until the onion has softened but not started to brown.
- Add the butter and then, when the butter has melted, add the mushrooms and garlic and cook on a medium heat until the mushrooms are just starting to go brown. Don't allow the garlic to burn!
- While the mushrooms are browning, cook the pasta according to packet instructions / your preferences.
- When the mushrooms are ready add a splash of sherry or wine and bubble for a minute. Then add the cream and bring to a gentle bubble. Season with salt and pepper, then add the chopped parsley and stir to mix together.
- When the sauce is ready, drain the pasta and tip it into the creamy sauce along with a few splashes of the cooking water. Stir to combine.
- Serve scattered with lots of grated parmesan, a few twists of black pepper and a sprinkle of parsley.
Notes
- You could easily turn this dish into a pasta bake. Use penne or fusilli pasta, cooked for 2 minutes less than you usually would. When you get to step 5, add a little extra cooking water for a looser consistency and then tip the coated pasta into an ovenproof dish and grate the parmesan over the top. Cook at 200C (180C fan / gas mark 6 / 400F) for 20 minutes until brown on top and bubbling. Serve with a simple, lemony green salad and some garlic bread.
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Pin Creamy Mushroom Pasta for later
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Corina Blum says
It looks great Eb! I used to make a creamy pasta dish with mushrooms a lot when I was younger but my kids are unfortunately really not keen on creamy sauces so I rarely get to make it these days!
Eb Gargano says
Aw, no! What a shame. My kids are the complete opposite. They can’t get enough of creamy pasta sauces 😀
Kate says
Yum – exactly the sort of quick and filling weeknight supper the family love. Delicious!
Eb Gargano says
Aw, thanks Kate! Eb 🙂
Choclette says
Love quick and easy recipes like this. Have to say it’s one of our favourites too. Either that or mushrooms on toast.
Eb Gargano says
Aw, thanks Choclette. It’s a good’un, isn’t it? 😀
Cat | Curly's Cooking says
The perfect quick, easy and tasty midweek dinner!
Eb Gargano says
Aw, thanks Cat! 😀
Janice says
A really simple recipe and so packed with flavour – delicious!
Eb Gargano says
Thanks Janice! Eb 🙂
Vivien says
Will this recipe keep in the fridge for the next day
Eb Gargano says
In all honesty, it won’t be as nice the next day. It’s much nicer freshly made. But if you want to make it ahead of time, you can – it won’t go bad, it’s just texturally it will be very different as the pasta will absorb the cream and the pasta will all stick together, so it will be more like the texture of a pasta bake. Hope that helps! Eb 🙂
Vivien says
Thank you.made it today and it was delicious!!
Eb Gargano says
Yay! So pleased to hear that 😀
Bruce N says
Very tasty. Made the mistake of changing the recipe a little from the off (note to self – next time I try a new recipe will only make changes after I have made it as stated first ). So I substituted milk for cream , added some cooked chicken and popped in the oven at the end to turn into a bake. Definitely will cook again though when I have some cream in the fridge..
Eb Gargano says
Good to hear you liked it! I definitely reckon you’ll like it even more with cream 😀