Creamy Mushroom Pasta Recipe

Overview

This creamy mushroom pasta recipe makes four generous servings in about 30 minutes. The mushrooms are cooked until their moisture evaporates and their edges turn golden, which gives the sauce a much deeper savory flavor than simply simmering them in cream.

Reserve some pasta water before draining. Its starch helps loosen the sauce and gives it a smooth, glossy texture without making it heavy. Finish the pasta in the skillet so every piece is coated while the Parmesan melts into the sauce.

Ingredients

• 12 ounces dried pasta, such as linguine, fettuccine, spaghetti, or penne
• 1 pound cremini or button mushrooms, wiped clean and sliced about 1/4 inch thick
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter, divided
• 1 small shallot, finely diced, about 1/3 cup
• 3 garlic cloves, finely minced
• 1/2 teaspoon fine salt, plus more for the pasta water
• 1/4 teaspoon black pepper, plus more to taste
• 1/3 cup dry white wine or low-sodium chicken or vegetable stock
• 1 cup heavy cream
• 3/4 cup finely grated Parmesan cheese, plus more for serving
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon red pepper flakes, optional

How to make it

1. Bring a large pot of water to a boil. Salt it generously; the water should taste noticeably seasoned. Cook the pasta according to the package directions until just al dente. Before draining, scoop out at least 1 1/2 cups of the pasta water. Drain the pasta and do not rinse it.

2. While the water heats, prepare the mushrooms and aromatics. Slice the mushrooms evenly so they cook at roughly the same rate. Keep the shallot and garlic separate because the garlic needs less time in the pan.

3. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the mushrooms in a mostly single layer. If they are crowded, cook them in two batches. Leave them undisturbed for 2 to 3 minutes, then stir and continue cooking for 6 to 8 minutes.

4. The mushrooms are ready when they have released their liquid, the pan looks mostly dry, and the slices are browned at the edges rather than pale and spongy. Season with the salt and black pepper only after they begin to brown. Transfer the mushrooms to a plate if the skillet is too small to hold the sauce and pasta comfortably.

5. Reduce the heat to medium. Add the remaining 1 tablespoon butter and the shallot. Cook for 2 to 3 minutes, stirring, until the shallot softens and looks translucent. Add the garlic and red pepper flakes, if using, and cook for 30 seconds, just until fragrant. Do not let the garlic turn dark brown.

6. Pour in the wine or stock and scrape up any browned bits from the bottom of the skillet. Simmer for 2 to 3 minutes, until the liquid has reduced by about half and no sharp raw-wine smell remains.

7. Stir in the cream and return the mushrooms to the skillet. Bring the mixture to a gentle simmer, not a vigorous boil, and cook for 3 to 4 minutes. The sauce should lightly coat a spoon but still look pourable; it will thicken further with the cheese and pasta water.

8. Add the drained pasta and 1/2 cup of the reserved pasta water. Toss continuously for 1 to 2 minutes over low heat. Add more pasta water, 1 to 2 tablespoons at a time, until the sauce clings to the pasta and looks glossy rather than stiff.

9. Remove the skillet from the heat. Add the Parmesan a little at a time, tossing after each addition so it melts smoothly. Stir in the parsley, taste, and adjust the pepper and salt. Serve immediately with extra Parmesan.

Expert tips

• Use a wide skillet and avoid overcrowding the mushrooms. Crowded mushrooms steam, while space allows their moisture to evaporate and their edges to brown.
• Grate the Parmesan finely. Large shreds can melt unevenly and leave the sauce grainy.
• Keep the cream at a gentle simmer. Hard boiling can make the sauce reduce too quickly or turn oily.
• For a lighter substitute, use half-and-half, but simmer the sauce for an extra minute or two and rely on pasta water for body. Milk is possible but produces a thinner sauce.
• For a vegetarian version, use vegetable stock and Parmesan made without animal rennet if that matters for your diet. For a dairy-free version, use olive oil instead of butter, unsweetened plain dairy-free cream, and a dairy-free Parmesan alternative; the flavor and melting behavior will vary.
• If the finished sauce is too thick, toss in warm pasta water gradually. If it is too thin, simmer it gently for another 1 to 2 minutes before adding more cheese.
• If the sauce looks greasy, remove the pan from the heat and toss in a splash of pasta water. The agitation can help bring the sauce back together.
• For another mushroom-centered dinner, compare the gradual stock method in this mushroom risotto recipe. A crisp side such as rosemary garlic focaccia also works well for mopping up the sauce.

Serving and storage

Serve the pasta as soon as it is finished, while the sauce is loose and glossy. Add a simple green salad or steamed vegetables if you want a lighter side.

Refrigerate leftovers in a covered container within 2 hours of cooking and use them within 3 to 4 days. The sauce will thicken when chilled. Reheat gently in a skillet over low to medium-low heat with 1 to 2 tablespoons of water, stock, or milk per serving, stirring until hot. Avoid high heat, which can cause the cream sauce to separate. Freezing is not recommended because the creamy sauce may become grainy after thawing.

Frequently asked questions

Can I use different types of mushrooms?

Yes. Cremini, button, shiitake, oyster, or a mixture all work. Remove tough shiitake stems, and slice larger mushrooms evenly so they brown at a similar rate. A mixed selection may need an extra minute or two if it releases more liquid.

Why is my mushroom pasta sauce watery?

The mushrooms may not have cooked long enough to release and evaporate their moisture, or the pasta water may have been added too quickly. Continue simmering the sauce gently until it lightly coats a spoon, then add pasta water only a tablespoon or two at a time.

Can I make creamy mushroom pasta without wine?

Yes. Replace the wine with an equal amount of low-sodium chicken or vegetable stock. A teaspoon of lemon juice stirred in at the end can add brightness, but add it gradually so it does not overpower the cream sauce.

How do I reheat creamy mushroom pasta without drying it out?

Reheat it gently in a skillet with a splash of water, stock, or milk. Stir often and stop as soon as it is hot. The added liquid loosens the chilled sauce, while low heat helps prevent separation.

More from FoodNotes

• mushroom risotto recipe
• rosemary garlic focaccia