Mushroom Pasta

I make this Mushroom Pasta when I want something comforting, flavorful, and easy to pull together. The earthy mushrooms, garlic, and creamy sauce come together into a dish that feels rich and satisfying without being complicated.

Why You’ll Love This Recipe

I love this recipe because it’s simple yet full of depth. I like how mushrooms create a meaty texture without needing meat at all. I also enjoy how quickly it comes together, making it perfect for busy evenings when I still want a homemade meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

pasta
mushrooms, sliced
olive oil or butter
onion, finely chopped
garlic, minced
salt
black pepper
Italian seasoning or thyme
heavy cream or half-and-half
grated parmesan cheese
fresh parsley

Directions

I start by cooking the pasta in salted water until al dente, then reserve a little pasta water before draining. While the pasta cooks, I heat olive oil or butter in a large pan and sauté the onion until soft. I add the mushrooms and cook them until they release their moisture and turn golden.

I stir in the garlic, salt, pepper, and herbs, letting everything cook briefly until fragrant. I pour in the cream and let the sauce simmer gently until slightly thickened. I add the cooked pasta to the pan, tossing everything together and using a bit of reserved pasta water if needed to loosen the sauce. I finish by stirring in parmesan cheese and fresh parsley.

Servings and timing

This recipe serves about 4 people. I usually spend around 10 minutes prepping and about 20 minutes cooking. I like that it’s ready in about half an hour from start to finish.

Variations

I sometimes add spinach or peas for extra color and freshness. When I want more richness, I mix in a little cream cheese or butter at the end. I’ve also added grilled chicken or crispy bacon when I want to turn it into a heartier meal.

storage/reheating

I store leftover mushroom pasta in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stove or in the microwave, adding a splash of milk or cream to bring the sauce back together.

FAQs

What mushrooms work best for this recipe?

I usually use cremini or button mushrooms, but I’ve also used shiitake or portobello for deeper flavor.

Can I make this pasta dairy free?

I can replace the cream with a plant-based alternative and skip the cheese or use dairy-free cheese.

How do I keep mushrooms from getting soggy?

I cook them over medium-high heat and avoid overcrowding the pan so they brown properly.

Can I use dried herbs instead of fresh?

I often use dried herbs, just using a smaller amount since they’re more concentrated.

Is this mushroom pasta good for leftovers?

I think it reheats well, especially when I add a little liquid to refresh the sauce.

Conclusion

I keep this Mushroom Pasta in my regular rotation because it’s comforting, versatile, and full of flavor. I like how it turns simple ingredients into a satisfying meal that feels cozy and dependable every time I make it.

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