Mushroom Pasta

No ratings yet

This creamy Mushroom Pasta recipe features savory mushrooms, aromatic garlic and shallots, and a decadent cream sauce finished with Parmesan and fresh herbs. Simple, delicious, and satisfying, it’s a surefire hit for any occasion, whether it’s a quick family dinner or a dish to impress your guests!

Course Main Course, Main Dish

Cuisine American, Italian

Keyword creamy mushroom pasta, mushroom pasta, mushroom pasta recipe, pasta with mushrooms

Prep Time 5

Cook Time 15

Servings

Calories 758kcal

Author Trish - Mom On Timeout

Ingredients

12 ounces pasta we used gemelli, but any dried pasta is fine
1 pound mushrooms sliced thick
6 tablespoons unsalted butter divided
1 tablespoon extra virgin olive oil
1 medium shallot minced
5 garlic cloves minced
4 sprigs thyme leaves removed and minced
½ teaspoon chili flakes
⅓ cup white wine Pinot Grigio or Sauvignon Blanc are good choices
¼ cup chicken stock
1 cup heavy cream
salt and pepper to taste

Garnish

parsley roughly chopped
parmesan cheese freshly grated
chili flakes optional

Instructions

Pasta

Cook pasta according to package directions. Save ½ cup of pasta water.
12 ounces pasta

Mushroom Sauce

While the pasta is cooking, heat 4 tablespoons of butter and the olive oil in a large skillet over medium-high heat. Add mushrooms, sprinkle with salt and pepper, and saute until golden brown, making sure the majority of the water has been released, around 5 minutes.
1 pound mushrooms, 6 tablespoons unsalted butter, 1 tablespoon extra virgin olive oil, salt and pepper
Add the shallots and saute until translucent, about another minute. Next, add the garlic, thyme and chili flakes and saute one more minute.
1 medium shallot, 5 garlic cloves, 4 sprigs thyme, ½ teaspoon chili flakes
Turn the heat to high and deglaze the pan with the white wine and chicken stock. Scrape up any brown bits on the bottom of the pan. Let cook until the alcohol has been cooked off, approximately 30 seconds to a minute.
⅓ cup white wine, ¼ cup chicken stock
Return the heat to medium, then pour in the heavy cream, stirring to coat the mushrooms. Pour about ¼ cup of the pasta water into the sauce to thicken. If it’s not thick enough, add a little more of the pasta water at a time, making sure to cook the liquid down to thicken the sauce.
1 cup heavy cream
Once the pasta sauce has thickened, turn off the heat and toss the pasta and the remaining 2 tablespoons of butter into the sauce, stirring until fully melted and incorporated.

To Serve

Serve immediately into bowls or plates. Garnish with roughly chopped parsley, freshly grated parmesan cheese, and more chili flakes if desired. Season with salt and pepper to taste.
parsley, parmesan cheese, chili flakes

Notes

Storage Information

Refrigeration: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove, adding a splash of cream or milk to refresh the sauce.
Freezing: This dish is best enjoyed fresh, but you can freeze the sauce separately for up to 2 months in an airtight, freezer safe container. Thaw overnight in the fridge and reheat before tossing with freshly cooked pasta.
Make Ahead: The sauce can be made a day in advance and stored in the refrigerator. Simply reheat and toss with cooked pasta when ready to serve.

Please see post above for more information, recipe tips and frequently asked questions.

Nutrition