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Easy Creamy Mushroom Pasta: Best 30-Minute Dinner

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This easy creamy mushroom pasta is the answer to that 6 PM slump when you want something that tastes like you spent hours in the kitchen, but you really didn’t. It’s pure comfort in a bowl, and you probably have most of the ingredients in your pantry right now.

Ingredients

Scale
  • 12 oz (340g) pasta (fettuccine, tagliatelle, or pappardelle recommended)
  • 1 lb (450g) cremini or baby bella mushrooms, sliced ¼-inch thick
  • 1 cup (240ml) heavy cream
  • 4 cloves garlic, minced
  • 1 cup (100g) freshly grated Parmesan cheese
  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) olive oil
  • 1 cup (240ml) reserved pasta water
  • Fresh thyme or parsley for garnish
  • Salt and black pepper to taste
  • Optional: ¼ cup dry white wine, pinch red pepper flakes, handful fresh spinach

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add a generous tablespoon of salt. Cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While pasta cooks, wipe mushrooms clean with a damp paper towel and slice about ¼-inch thick.
  3. Heat a large skillet or Dutch oven over medium-high heat. Add olive oil and butter. Once melted and shimmering, add mushrooms in a single layer (do not crowd). Cook undisturbed for 4-5 minutes until golden-brown.
  4. Flip mushrooms. Add minced garlic and a few sprigs of fresh thyme (if using). Sauté for 2-3 minutes until garlic is fragrant and mushrooms are evenly browned. If using white wine, pour it in and let simmer 1-2 minutes, scraping up browned bits.
  5. Reduce heat to low. Pour in heavy cream, stirring constantly. Let sauce gently simmer for 2-3 minutes until slightly thickened. Season with salt and plenty of black pepper.
  6. Drain pasta (do not rinse) and add directly to the skillet with the sauce.
  7. Add freshly grated Parmesan cheese. Toss everything together with tongs or a wooden spoon. If sauce is too thick, add reserved pasta water a little at a time (start with ¼ cup) until desired consistency is reached.
  8. Taste and adjust seasoning. Serve immediately in warm bowls, garnished with fresh parsley or thyme leaves and extra Parmesan.

Notes

Don’t rush the mushrooms—let them brown undisturbed for 4-5 minutes. Use freshly grated Parmesan for a smooth sauce. Reserve more pasta water than you think you need. Cook pasta to al dente. Use a large enough pan to avoid crowding mushrooms.

Nutrition

Keywords: creamy mushroom pasta, easy pasta recipe, 30-minute dinner, weeknight dinner, comfort food, mushroom recipe, vegetarian pasta

Find it online: https://chloeplate.com/easy-creamy-mushroom-pasta-best-30-minute-dinner/