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creamy mushroom pasta

This creamy mushroom pasta is a comforting dish that features a rich sauce made from fresh mushrooms, garlic, and cream, all tossed with your favorite pasta. Perfect for a weeknight dinner or a special occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 550 kcal

Equipment

  • 1 large pot
  • 1 colander
  • 1 skillet
  • 1 wooden spoon
  • 1 measuring cups and spoons
  • 1 cutting board

Ingredients
  

  • 12 oz pasta (fettuccine or penne preferred)
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 12 oz fresh mushrooms, sliced (such as cremini or button)
  • 1 teaspoon dried thyme
  • 1 cup heavy cream Can use half-and-half for a lighter sauce.
  • 1 cup grated Parmesan cheese
  • to taste Salt
  • to taste Freshly ground black pepper
  • for garnish Fresh parsley, chopped

Instructions
 

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
  • While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
  • Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant.
  • Stir in the sliced mushrooms and dried thyme. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and are golden brown.
  • Lower the heat and pour in the heavy cream. Cook for 2-3 minutes, allowing the sauce to thicken slightly.
  • Add the grated Parmesan cheese and stir until melted and smooth. Season with salt and freshly ground black pepper to taste.
  • Add the cooked pasta to the skillet, tossing gently to coat the pasta in the creamy mushroom sauce. Heat for an additional minute if needed.
  • Serve hot, garnished with fresh parsley.

Notes

Feel free to add cooked chicken or spinach for extra protein and nutrition.
You can use half-and-half instead of heavy cream for a lighter sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or cream to loosen the sauce.