Dinner

Creamy Mushroom Pasta Delight Recipe

ByHarper Ellington January 2, 2026January 2, 2026

Introduction

Imagine the aroma of sautéed mushrooms mingling with a silky, herb-infused cream sauce, all wrapped around perfectly cooked pasta. Creamy Mushroom Pasta Delight offers a luxurious yet simple dish that feels special for any meal. With earthy mushrooms, white wine, and Parmesan, it’s comfort food elevated.

A dish with two main layers is shown on a white plate sitting on a white marbled surface. The bottom layer is creamy yellow fettuccine pasta mixed with small, chopped green herbs, arranged in a loose pile with a smooth and glossy texture. The top layer consists of golden-brown, sautéed mushroom slices with a slightly crispy and caramelized surface, spread evenly over the pasta. The whole dish is sprinkled with finely grated white cheese and small chopped green herbs, adding texture and color contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

300 g (10 oz) dry fettuccine or linguine
250 g (9 oz) mixed mushrooms (cremini, shiitake, oyster), sliced
1 cup heavy cream
½ cup dry white wine (e.g., Sauvignon Blanc)
¼ cup low-sodium chicken or vegetable broth
⅓ cup grated Parmesan cheese
2 tablespoons unsalted butter
2 cloves garlic, minced
1 teaspoon fresh thyme leaves (or ½ tsp dried)
Salt and freshly cracked black pepper, to taste
1 tablespoon fresh lemon juice
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente, usually 9–11 minutes. Reserve ½ cup of the starchy cooking water, then drain the pasta and set aside.
Step 2: In a large skillet over medium-high heat, melt the butter until it foams, about 30 seconds. Add the sliced mushrooms in a single layer and let them cook undisturbed for 2–3 minutes to develop a golden crust. Stir and continue cooking until mushrooms turn deep brown and release their moisture, about 5–6 minutes total.
Step 3: Season the mushrooms with salt and pepper. Add the minced garlic and cook for another 30 seconds until fragrant, avoiding burning the garlic.
Step 4: Pour in the white wine and scrape the browned bits from the bottom of the skillet. Let the wine reduce by half, about 2 minutes.
Step 5: Stir in the broth and heavy cream. Reduce heat to medium-low and simmer gently for 4–5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
Step 6: Add the grated Parmesan cheese and thyme leaves, stirring until the cheese melts and the sauce becomes glossy. Taste and adjust seasoning with salt, pepper, and lemon juice.
Step 7: Add the cooked pasta to the skillet and toss to coat each strand with the creamy mushroom sauce. If the sauce is too thick, add a tablespoon of the reserved pasta water at a time until silky.
Step 8: Let the pasta sit for a minute to absorb flavors, then remove from heat.
Step 9: Plate the pasta, making sure to distribute mushrooms evenly. Garnish with chopped parsley and an extra grind of black pepper. Serve immediately.

Tips & Variations

Pat mushrooms dry before sautéing to encourage browning and avoid soggy sauce.
Reserve pasta water to adjust sauce consistency without diluting flavor.
Keep the cream sauce on low heat to prevent curdling.
Add a splash of lemon juice just before serving to brighten the dish.
Stir in a teaspoon of miso paste or a drizzle of soy sauce for extra umami.
Swap mixed mushrooms with portobello for a meatier bite, or try spiralized zucchini for a low-carb option.
Use plant-based cream and nutritional yeast to make it vegan.
Pair with a crisp arugula salad or roasted asparagus for a complete meal.

Storage

Allow leftovers to cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in portioned freezer-safe bags for up to 2 months. The sauce may thicken after refrigeration; gently reheat on low heat, adding a splash of broth or water to restore creaminess.

How to Serve

A dish shows a mound of creamy yellow pasta at the bottom, coated with a smooth, light sauce speckled with green herbs, mostly parsley. On top, there is a thick layer of browned and slightly charred mushroom slices, giving a rich dark brown and golden color. The mushrooms are sprinkled with freshly grated white cheese and finely chopped green parsley that adds a fresh texture and color contrast. All this is served on a white plate set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe in advance?

Yes, you can prepare it ahead and store it in the refrigerator for up to 3 days. Reheat gently on the stove with a little added liquid to keep the sauce smooth.

Can I use frozen mushrooms?

Fresh mushrooms are best to achieve a golden, caramelized texture. If using frozen, thaw and pat dry thoroughly, but the texture may be softer and less flavorful.

What side dishes work best with this pasta?

A crisp arugula salad with lemon vinaigrette or roasted asparagus complements the creamy pasta nicely. Toasted sourdough bread also adds a pleasant crunch contrast.