Some evenings call for food that feels like a hug. This creamy mushroom pasta is just that—a dish that wraps you in warmth and comfort without any fuss. The rich sauce, earthy mushrooms, and tender pasta come together in a way that invites you to slow down and savor each bite.

I remember the first time I made this recipe on a cold, rainy night. The moment the mushrooms hit the warm butter and olive oil, the kitchen filled with a woodsy aroma that felt like home. The garlic added a hint of spice that made my mouth water. As the cream thickened and melded with the Parmesan, I couldn’t resist sneaking a taste. Each forkful was a little moment of calm, a pause from the rush of the day. By the time I sat down to eat, the storm outside felt miles away, replaced by the gentle comfort of a meal made with care.

Silky cream sauce that clings to every strand of pasta
Earthy mushrooms browned to perfection for deep flavor
A quick, fuss-free recipe ideal for weeknight dinners
Fresh parsley adds a bright finish to balance the richness
Leftovers reheat beautifully, keeping the sauce luscious

If you’re hesitant about cooking with cream, don’t worry—this sauce isn’t heavy or overwhelming. It’s the kind of creamy that feels indulgent without being too much, perfect for a cozy dinner that doesn’t leave you feeling weighed down.

Creamy Mushroom Pasta

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A rich and comforting creamy mushroom pasta made with sautéed mushrooms, garlic, and a luscious cream sauce, served over tender pasta. Perfect for a cozy dinner.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4

Ingredients

Scale

12 ounces fettuccine pasta
2 tablespoons unsalted butter
1 tablespoon olive oil
12 ounces cremini mushrooms, sliced
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley

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Instructions

Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
In a large skillet, heat the butter and olive oil over medium heat until melted and hot.
Add the sliced mushrooms to the skillet and sauté for 6-8 minutes, stirring occasionally, until they release their moisture and become golden brown.
Add the minced garlic, salt, black pepper, and dried thyme to the mushrooms. Cook for an additional 1-2 minutes until fragrant.
Pour the heavy cream into the skillet and stir to combine. Bring the mixture to a gentle simmer and cook for 3-4 minutes until the sauce thickens slightly.
Stir in the grated Parmesan cheese until melted and the sauce is creamy.
Add the cooked pasta to the skillet and toss well to coat the pasta evenly with the creamy mushroom sauce.
Remove from heat and sprinkle the chopped fresh parsley over the pasta. Toss gently to combine.
Serve immediately, garnished with extra Parmesan cheese if desired.

FAQ

Can I use a different type of pasta?

Absolutely. While fettuccine works beautifully here, feel free to swap with penne, linguine, or even spaghetti depending on what you have on hand.

How do I make this dish vegetarian?

This recipe is naturally vegetarian, but make sure your Parmesan is labeled vegetarian if you avoid animal rennet.

Can I add protein to this pasta?

Yes, grilled chicken or sautéed shrimp pair wonderfully with the creamy mushroom sauce if you want to boost protein.

How do I store leftovers?

Keep any leftovers in an airtight container in the fridge for up to three days. Warm gently on the stove with a splash of cream or milk to loosen the sauce.

Ready to bring a little comfort to your table? This creamy mushroom pasta waits for you to dive in and enjoy every cozy bite.