Creamy Mushroom Pasta

Creamy mushroom pasta is packed with buttery garlicky mushrooms swimming in a delicious creamy Parmesan sauce. This quick and easy recipe is perfect for busy weeknights, but fancy enough for dinner on date night or any special occasion. Seriously, it takes just 20 minutes to make this vegetarian pasta (including prep!).

Why You’ll Love Creamy Mushroom Pasta

• Creamy parmesan sauce. Made with the natural juices from the mushrooms, lots of garlic, fresh parsley, butter and cream, this delicious and comforting creamy sauce is just meant to be soaked up with pasta.
• Mushrooms are a superfood. You might be thinking that some veggies are missing in this recipe—but this pasta is packed with mushrooms, which are doing all the heavy lifting for your health here. Full of fiber, vitamins, and minerals, mushrooms help promote brain, bone, and immune health. They’re also low-calorie, cholesterol-free, and fat-free!
• You only need 20 minutes. Creamy mushroom pasta is an essential recipe to keep in your quick weekday cookbook. It takes less than 20 minutes to make and contains a lot of non-perishable food items. It's an easy pasta that the whole family will love.

Ingredients and Substitutions

To make this delicious creamy mushroom pasta, you will need the following ingredients:

• pasta - you can use any shape of pasta that you would like. I prefer a long noodle such as spaghetti, fettuccine, or linguine, for soaking up all that sauce.
• olive oil
• brown mushrooms - I prefer brown mushrooms (also known as cremini mushrooms) but you can use other types of small mushrooms as well such as white mushrooms or shiitake mushrooms.
• salt and pepper
• butter
• garlic
• all-purpose flour - helps to thicken up the sauce.
• heavy cream - for the creamiest results, use heavy cream. But if you are looking for a healthier version, feel free to substitute with half and half cream.
• Parmesan cheese
• fresh parsley

How to Make the Best Creamy Mushroom Pasta

1. Make the pasta. Bring a large pot of salted water to a boil over medium-high heat. Add pasta and cook until al dente (fully cooked but still firm), or according to package directions, about 10 minutes. Drain well and set aside in the pot. Drizzle a little olive oil and toss together to keep the pasta from sticking together.
2. Sauté mushrooms. In a large skillet or shallow saucepan, heat olive oil over medium-high heat for 2 minutes until the hot oil sizzles. Add mushrooms and season with salt and pepper. Sauté for 5-7 minutes until nicely browned on all sides.
3. Make sauce. Add butter, garlic and flour. Stir well for 1 minute until fragrant and well-combined. Add heavy cream, Parmesan cheese, and parsley. Stir well and bring the sauce to a simmer. Reduce heat to medium and keep stirring until thickened to a desired consistency.
4. Toss with pasta. Add cooked spaghetti into creamy mushroom sauce and toss well to combine. Sprinkle with extra Parmesan and fresh parsley on top, and serve immediately.

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Recipe

Creamy Mushroom Pasta

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• Author: Sam Hu | Ahead of Thyme
• Total Time: 20 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

Creamy mushroom pasta is packed with buttery garlicky mushrooms swimming in a delicious creamy Parmesan sauce. Quick and easy make in 20 minutes.

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Ingredients

• ½ lb. dry pasta, spaghetti, fettuccine, or linguine
• 2 tablespoons olive oil
• 1 + ½ lb. brown mushrooms, halved
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 tablespoons butter
• 2 tablespoons garlic, minced
• 2 teaspoons all-purpose flour
• 1 cup heavy cream (or half and half cream)
• ¼ cup Parmesan cheese, grated
• ½ cup fresh parsley, finely chopped

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Instructions

1. Bring a large pot of salted water to a boil over medium-high heat. Add pasta and cook until al dente (fully cooked but still firm), or according to package directions, about 10 minutes. Drain well and set aside in the pot. Drizzle a little olive oil and toss together to keep the pasta from sticking together.
2. In a large skillet, heat olive oil over medium-high heat for 2 minutes until the hot oil sizzles. Add mushrooms and season with salt and pepper. Sauté for 5-7 minutes until nicely browned on all sides.
3. Add butter, garlic and flour. Stir well for 1 minute until fragrant and well-combined
4. Add heavy cream, parsley and Parmesan cheese, and parsley. Stir well and bring the sauce to a simmer. Reduce heat to medium and keep stirring until thickened to a desired consistency.
5. Add cooked spaghetti into creamy mushroom sauce and toss well to combine. Sprinkle with extra Parmesan and fresh parsley on top, and serve immediately.

Notes

How to store: Allow any leftover creamy mushroom pasta to cool to room temperature before placing it in the refrigerator. Store in an airtight container and refrigerate for 3-4 days. Freezing pasta is not recommended.

How to reheat: For best results, reheat creamy mushroom pasta on the stovetop in a covered pan on low heat. Add a dash of water or chicken broth to thin out the sauce, which will naturally thicken as it heats. If the sauce becomes too thin, heat uncovered until it thickens.

Make it vegan: To make this creamy mushroom pasta recipe vegan, you only need to omit the dairy. Substitute dairy-free butter or use oil instead of butter, omit the Parmesan cheese and substitute full-fat coconut milk for heavy cream.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Pasta
• Method: Stovetop
• Cuisine: Italian

Keywords: creamy mushroom pasta, easy mushroom pasta, garlic mushroom pasta, creamy vegetarian pasta with mushrooms, mushroom alfredo,

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