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    You are here: Home / Recipes / Pasta

    Super Simple Creamy Mushroom Pasta

    Published: Mar 21, 2020 · Modified: Mar 9, 2023 by Susie Weinrich · This post may contain affiliate links. 3 Comments

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    creamy penne mushroom pasta pin image

    Creamy Mushroom Pasta is delicious al dente pasta, sauteed garlic and earthy mushrooms coated in a creamy parmesan sauce. This is 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.

    close up of penne pasta in a cream sauce with mushrooms

    If you love pasta for dinner definitely check out this Easy Tomato Cream Sauce and Lemon Penne with Roasted Broccoli.

    Table of Contents hide
    1 For Mushroom Lovers
    2 Using Cremini Mushrooms
    3 How to Make Creamy Mushroom Pasta
    4 Making it Your Own
    5 Storing & Reheating
    6 Creamy Mushroom Pasta for Dinner
    7 Did you make this recipe?!
    8 Creamy Mushroom Pasta Recipe

    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:

    • Instant Pot Mushroom Risotto
    • Chicken and Mushroom Crepes
    • Instant Pot Coq au Vin
    • Chicken Pot Roast

    Using 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.

    cremini mushrooms also called baby bellas sliced

    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 sautéed in the butter. Achieve this by slicing them at least ¼-1/2 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 sauté mushrooms they will absorb the liquid/fat that they are cooked with. Using butter or extra virgin olive oil is a great way to sauté 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 Creamy 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 and chopped garlic. After about 2 minutes sprinkle in 1 teaspoon kosher salt.

    Then continue to sauté for about 8 more minutes until the mushrooms are softened.

    Creamy Mushroom Pasta in a skillet

    Add another 1 tablespoon butter to the pan and let it melt completely. Sprinkle the mushrooms 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 ½ cup milk, Stir around the pan until it is thickened.

    Troubleshooting cream sauce

    Not thick enough – simmer for longer to cook out some of the water content.

    Didn’t thicken up at all – mix a heaping tablespoon of cornstarch with about 2 tablespoon water and stir into the sauce. Simmer until it is thickened.

    Too thick – add a little more milk until the consistency is to your liking.

    Remove from the heat and stir in ½ cup shredded parmesan and the cooked pasta, stir until the cheese is melted and the pasta is coated.

    Serve garnished with dried basil, dried parsley, or chives.

    Making it Your Own

    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 & Reheating

    Store any leftovers in an airtight container in the fridge for up to 5 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.

    A white bowl full of creamy mushroom pasta

    Creamy Mushroom Pasta for Dinner

    This pasta dish serves 2-4 people, but I do recommend serving it with a green salad and warm bread.

    Just a bagged Caesar salad would be great or if you want to go the extra mile this Big Italian Salad is excellent!


    Susie Weinrich washing produce

    Did you make this recipe?!

    If you make this recipe I would love to hear your review. Pop down to the comment section and connect with me.

    Then sign up for our Weekly Newsletter so you never miss a new recipe!

    Rate This Recipe
    Creamy Mushroom Pasta Recipe in a white bowl

    Creamy Mushroom Pasta Recipe

    Creamy Mushroom Pasta is a delicious pasta dinner recipe. Al dente pasta is mixed with perfectly sauteed mushrooms and garlic all coated in an easy parmesan cream sauce.
    If you have 4 VERY HUNGRY people I reccomend doubling the recipe. Hover over the servings and move the slider to change ingredient amounts.
    USE THE PLAYER BELOW TO LISTEN TO THE FULL AUDIO RECIPE!
    5 from 2 votes
    Print Pin Rate SaveSaved to Grow
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 622kcal
    Author: Susie Weinrich

    Ingredients

    • 8 oz (penne) pasta cooked per package instructions
    • 16 oz cremini mushrooms cleaned and sliced ¼-1/2 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
    • ½ cup milk recommend 2% or whole
    • ½ cup shredded parmesan cheese

    Optional Add Ins:

    • Fresh spinach, sauteed shrimp, chicken, asparagus or stir in a couple spoonfuls of pesto see notes
    Prevent your screen from going dark while you are cooking!

    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 sauté for about 2 minutes.
      16 oz cremini mushrooms, 3 plump fresh garlic cloves
    • The stir in the kosher salt.
      Continue to sauté the mushroom mixture for another 8 minutes.
      1 teaspoon 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 tablespoon all purpose flour
    • Pour in the 1 cup heavy cream and ½ cup milk. Simmer lightly until it is thickened.
      1 cup heavy whipping cream, ½ cup milk
    • Off the heat add the 8 oz cooked pasta and ½ cup shredded parmesan cheese. Stir until the pasta is coated with the sauce and the cheese is melted.
      ½ 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.

    Notes:

    PRO TIPS FOR 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 sautéed in the butter.
    • Don’t be shy with the butter.  When you sauté mushrooms they will absorb the liquid/fat that they are cooked with. Using butter or extra virgin olive oil is a great way to sauté 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”.
    CREAM SAUCE TROUBLESHOOTING:
    Not thick enough – simmer for longer to cook out some of the water content.
    Didn’t thicken up at all – mix a heaping tablespoon of cornstarch with about 2 tablespoon water and stir into the sauce. Simmer until it is thickened.
    Too thick – add a little more milk until the consistency is to your liking.
    OPTIONAL ADD INS:
    • 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.
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
    Jump to Comments
    Serving: 1serving | Calories: 622kcal | Carbohydrates: 54g | Protein: 18g | Fat: 38g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 109mg | Sodium: 910mg | Potassium: 765mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1372IU | Vitamin C: 1mg | Calcium: 265mg | Iron: 2mg

    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

    Reader Interactions

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      Recipe Rating




    1. Pritish

      November 07, 2022 at 4:02 pm

      Imdoing this recipie for food tech in school

      Reply
      • Susie Weinrich

        November 07, 2022 at 6:54 pm

        Love that!!!! Let me know how it goes.

        Reply
    2. Ryan Cheney

      December 05, 2021 at 1:18 pm

      5 stars
      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.

      Reply

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