If there is one food pairing I can't get enough of it’s mushrooms, butter and garlic! Oh that smellโฆ like savory potpourri. That combo is where this recipe started. I wanted a creamy pasta dish that had those flavors front and center – and so this Creamy Mushroom Pasta Recipe took shape. It's an uncomplicated pasta recipe with straightforward flavors and 8 simple ingredients.
This pasta and mushroom dish makes an easy dinner. Simply pair it with a green salad and some warm bread for a delicious dinner.
If you love pasta for dinner definitely check out this Easy Tomato Cream Sauce and if you love penne pasta these recipes are great too:
Jump to:
- Why Youโll Love This Creamy Mushroom Pasta
- Creamy Mushroom Pasta Recipe Ingredients
- How to Make Mushroom Pasta
- Mushroom Penne Pasta Recipe Variations
- Storing
- Serving Suggestions for Creamy Mushroom Pasta
- For Mushroom Lovers
- WATCH SUSIE ON FOOD NETWORK!
- Mushroom Penne Pasta Recipe
- Leave a comment and rate this recipe!
Why You’ll Love This Creamy Mushroom Pasta
Super simple ingredients – all combined to make a really great dinner!
Meatless Monday – as grocery prices get higher and higher, adding a meatless option to your menu plan can be very budget friendly.
Easy Recipe – this is a very straightforward and easy recipe that has big flavor payout!
Great new pasta recipe – if you are like me, then you plan on pasta at least one night a week. This a great way to shake up that pasta night from the traditional spaghetti with meat sauce.
Creamy Mushroom Pasta Recipe Ingredients
Penne Pasta – Penne is perfect here because the ridges grab onto that creamy mushroom sauce. Cook it just to al dente per package instructions so it holds up.
Cremini Mushrooms – These bring a deeper, more savory flavor than white mushrooms. They may also be called baby bellas in the grocery store.
Heavy Cream – This is what gives the sauce its creamy texture. It creates a wonderful sauce without needing a ton of extra ingredients.
All purpose flour – A small amount goes a long way to thicken the sauce. Cooking it briefly with the butter prevents any raw flour taste and keeps the sauce smooth
Garlic – one of my favorite combos to smell cooking is garlic, mushrooms and butter!!! Adding the garlic to the final minute or two of cooking the mushrooms makes sure the flavor stays pronounced.
Salted Butter – The only butter we recognize here at Mom’s Dinner. The fat of the butter mixes with the flour to thicken the sauce.
Milk – A 2% or whole milk lightens the heavy cream just enough while still keeping the sauce creamy. It helps create a balanced, not-too-rich finish
Parmesan brings salty, nutty depth and ties the whole sauce together. Grate it fresh if you can it melts better and tastes cleaner.
How to Use Cremini Mushrooms
For this dish I recommend using cremini mushrooms, which are actually baby portobello mushrooms. You may even see them called “baby portobellos” or “baby bellas” in the store.
Of course you can use whatever mushrooms you prefer. Just make sure you cut them nice and thick so they still have a bite to them after they are sauteed for 10 minutes!
Here are some pro tips for using mushrooms:
- “Wash” the mushrooms with a damp cloth. Do not submerge the mushrooms in water, they will absorb the water and end up with a spongy texture. Instead dampen a paper towel or clean kitchen towel and brush the dirt from the outside.
- Slice them nice and thick. You want the mushrooms to remain “meaty” after they are sautรฉed in the butter. Achieve this by slicing them at least ยผ-1/2 inch thick.
- Use the stems too don’t toss the stems! They have great flavor too. Chop them right along with the caps and toss them into the sauce.
- Don’t be shy with the butter. When you sautรฉ mushrooms they will absorb the liquid/fat that they are cooked with. Using butter or extra virgin olive oil is a great way to sautรฉ the mushrooms and add delicious flavor.
- Salt the mushrooms. Once the mushrooms have sauteed for a minute or two season with kosher salt. It helps draw out the moisture and leaves the mushrooms nice and tender and “meaty”.
How to Make Mushroom Pasta
- Start by cooking your pasta according to package instructions. Drain. If your sauce isn’t ready right away toss the pasta with a little olive oil and set aside. This will prevent the noodles from clumping together.
- Meanwhile in a large skillet with tall sides, add 3 tablespoon of butter and melt over medium heat. Add the thick sliced mushrooms for about 2 mins.
- Sprinkle in 1 teaspoon kosher salt. Continue to sautรฉ for about 8 more minutes until the mushrooms are softened. Add the garlic and saute another minute.
- Add another 1 tablespoon butter to the pan and let it melt completely. Sprinkle in 2 tablespoon all purpose flour. Stir the flour around the pan to coat the mushrooms, about 1 minute to cook the raw flour taste out.
- Pour in 1 cup heavy whipping cream and ยฝ cup milk, Stir around the pan until it is thickened.
- Remove from the heat and stir in ยฝ cup shredded parmesan and the cooked pasta, stir until the cheese is melted and the pasta is coated.
Mushroom Penne Pasta Recipe Variations
This is a really simple Mushroom Pasta Recipe, so you can absolutely add some things to make it your own.
Here are some ingredients that would pair well with the mushrooms and creamy flavors:
- Thyme or Rosemary add some fresh herbs to totally change the flavor profile. 2 teaspoon of fresh chopped rosemary or thyme or a combo would be great. Add it when you add the mushrooms and garlic to the pan.
- Fresh spinach add after the mushrooms have sauteed and let the spinach wilt in the pan for about 2 minutes.
- Sauteed or Grilled Shrimp serve this on top of each serving of pasta. A skewer of grilled shrimp would be delicious!
- Chicken or Grilled Chicken either toss it into the pan with the pasta or add it on top of each serving.
- Asparagus add chopped asparagus about half way through the mushroom cooking time.
- Stir in a couple spoonful’s of Fresh Pesto this will give you more of a pesto cream sauce. Stir it in at the very end before serving.
Storing
Let the pasta cool slightly, then store it in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it sits, so add a splash of milk or cream when reheating to loosen everything back up.
Reheating
To reheat portion single servings into a microwave safe bowl, stir in a little milk to reconstitute the sauce. Microwave for about 1 minute. Stir. Microwave for an additional 20-30 seconds.
Serving Suggestions for Creamy Mushroom Pasta
This pasta dish serves 2-4 people, but I do recommend serving it with a green salad and warm bread.
A Caesar Salad would be great or if you want to go the extra mile this Big Italian Salad is excellent! Of course Garlic Bread or Cheesy Garlic Bread is wonderful too.
For Mushroom Lovers
The smell of mushrooms and garlic cooking in butter is one of our favorite kitchen smells! So you know we love all-things-mushrooms in the Mom’s Dinner Test Kitchen.
Here are some other mushroom recipes to check out if you are also a huge mushroom lover:
WATCH SUSIE ON FOOD NETWORK!
โญโญโญโญโญ
The new gameshow, 100 Cooks, premieres on Food Network June 7th, 2026 at 9est/8cst. I hope you will tune in!
Mushroom Penne Pasta Recipe
Mushroom Penne Pasta Recipe
Ingredients
- 8 oz (penne) pasta cooked per package instructions
- 16 oz cremini mushrooms cleaned and sliced ยผ-1/2 inch thick
- 3 plump fresh garlic cloves add more if you love garlic!
- 4 tablespoon butter divided
- 1 teaspoon kosher salt
- 2 tablespoon all purpose flour
- 1 cup heavy whipping cream
- ยฝ cup milk recommend 2% or whole
- ยฝ cup shredded parmesan cheese
Optional Add Ins:
- Fresh spinach, sauteed shrimp, chicken, asparagus or stir in a couple spoonfuls of pesto see notes
Instructions
Pasta
- Cook your pasta in salted boiling water according to package instructions.8 oz (penne) pasta
- If your sauce isn't ready by the time the pasta is done cooking, drain it and toss it with a little olive oil. This prevents the pasta from sticking together.
Mushroom Cream Sauce
- In a large skillet with tall sides melt 3 tablespoon butter over medium – medium/low heat. Stir in the sliced mushrooms and garlic cloves and sautรฉ for about 2 minutes.16 oz cremini mushrooms , 3 plump fresh garlic cloves
- The stir in the kosher salt. Continue to sautรฉ the mushroom mixture for another 8 minutes.1 tsp kosher salt
- Add the other 1 tablespoon butter in the pan and let it melt.
- Stir in the 2 tablespoon all purpose flour and stir around the pan for 1 minute to coat the mushrooms and cook out the raw flour taste.2 tbsp all purpose flour
- Pour in the 1 cup heavy cream and ยฝ cup milk. Simmer lightly until it is thickened.1 cup heavy whipping cream, ยฝ cup milk
- Off the heat add the 8 oz cooked pasta and ยฝ cup shredded parmesan cheese. Stir until the pasta is coated with the sauce and the cheese is melted.ยฝ cup shredded parmesan cheese
- Taste for seasoning.
Serving
- Serve with a green salad, like a bagged Caesar Salad or this Italian Salad, and warm bread!
Storing and reheating
- Keep any leftovers in the fridge in an airtight container for up to 4 days.
- To reheat: portion single servings into a microwave safe bowl, stir in a little milk to reconstitute the sauce. Microwave for about 1 minute. Stir. Microwave for an additional 20-30 seconds.
Recipe Tips and Notes
- “Wash” the mushrooms with a damp cloth. Do not submerge the mushrooms in water, they will absorb the water and end up with a spongy texture. Instead dampen a paper towel or clean kitchen towel and brush the dirt from the outside.
- Slice them nice and thick. You want the mushrooms to remain “meaty” after they are sautรฉed in the butter.
- Don’t be shy with the butter. ย When you sautรฉ mushrooms they will absorb the liquid/fat that they are cooked with. Using butter or extra virgin olive oil is a great way to sautรฉ the mushrooms and add delicious flavor.
- Salt the mushrooms.ย Once the mushrooms have sauteed for a minute or two season with kosher salt. It helps draw out the moisture and leaves the mushrooms nice and tender and “meaty”.
- Thyme or Rosemary add some fresh herbs to totally change the flavor profile. 2 teaspoon of fresh chopped rosemary or thyme or a combo would be great. Add it when you add the mushrooms and garlic to the pan.
- Fresh spinach add after the mushrooms have sauteed and let the spinach wilt in the pan for about 2 minutes.
- Sauteed or Grilled Shrimp serve this on top of each serving of pasta. A skewer of grilled shrimp would be delicious!
- Chicken or Grilled Chicken either toss it into the pan with the pasta or add it on top of each serving.
- Asparagus add chopped asparagus about half way through the mushroom cooking time.
- Stir in a couple spoonful’s of Fresh Pesto this will give you more of a pesto cream sauce. Stir it in at the very end before serving.
Marianne says
this was delicious!!! i added a bit more cheese and some asparagus. will make this again guaranteed.
Pritish says
Imdoing this recipie for food tech in school
Susie Weinrich says
Love that!!!! Let me know how it goes.
Ryan Cheney says
AMAZING! I doubled the recipe and didn’t have enough mushrooms, so I put in a whole onion slightly before the mushrooms and garlic. It was sooooo good! 10/10 would make again.