Description
Rich, cozy Creamy Mushroom Pasta made with sautéed mushrooms, garlic, and onion in a silky Parmesan cream sauce. Perfect for an easy weeknight dinner and ready in about 30 minutes.
Ingredients
8 oz pasta (penne, fettuccine, or spaghetti)
12 oz mushrooms, sliced
1 medium onion, finely chopped
3 cloves garlic, minced
2 tbsp olive oil
1 tsp dried thyme
1 cup heavy cream
1/2 cup Parmesan cheese, grated (plus more for serving)
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until softened.
3. Add garlic and cook 30 seconds until fragrant.
4. Add mushrooms and cook 6–8 minutes, stirring occasionally, until they release moisture and turn golden.
5. Stir in thyme, salt, and pepper.
6. Reduce heat to low. Pour in heavy cream and simmer gently for 2–3 minutes.
7. Add Parmesan and stir until melted and smooth.
8. Add drained pasta and toss to coat. Add reserved pasta water a little at a time if needed to loosen the sauce.
9. Remove from heat. Top with parsley and extra Parmesan. Serve warm.
Notes
For a lighter sauce, use half-and-half (it will be slightly less rich).
Add spinach or peas in the last minute for extra veggies.
For more protein, top with grilled chicken or sautéed shrimp.
Reheat gently with a splash of milk or cream to keep the sauce smooth.
Vegetarian as written.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1/4 recipe
- Calories: 520
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 85 mg