Creamy Mushroom Pasta

Savory Creamy Mushroom Pasta made with simple pantry-staple ingredients and ready in just 35 minutes. This one-pan pasta meal is simple enough for busy weeknights, but fancy enough for dinner date nights at home.

Contents… Easy Mushroom Pasta Recipe Ingredients Creamy Pasta Creamy Mushroom Sauce Which Mushrooms To Use? Pasta Perfect For Creamy Mushroom Sauce Tips and Tricks Storage and Reheating Instructions Serving Suggestions More Easy Pasta Recipes How To Make Creamy Mushroom Pasta

I was actually in the market to do my groceries and happened to see these lovely “baby Bellas” for sale in a stall.

So, I came up with an idea to make a delightful pasta dish (actually I got hungry with all those walking that I did.😅) using all these mushrooms. Voila!

It was a surefire hit with my boys. They even mopped the sauce with this homemade garlic bread. Before I knew it, the mushroom pasta was already gone!

Easy Mushroom Pasta

Using just simple ingredients and of course the star of the recipe, mushrooms. I mean lots of it! Seriously, a generous amount of this will leave you wanting more once you’ve finished your first serving of this creamy pasta dish.

What I like about this dish is that…

• you can make the sauce while the pasta is cooking
• you can double up the mushrooms and top them on dinner favorites like steaks or roasts
• it all comes together in a single pan and in just 35 minutes

And did I mention before that this one has cheese? This makes it extra drool-worthy, especially with the kids.

Recipe Ingredients

Creamy Pasta

• Pasta – I personally like to use linguine pasta for a creamy pasta dish, but you can of course choose other pasta of your preference. See other choices below for kinds of pasta that go well with creamy sauces.
• Olive oil – helps keep the butter from burning and also properly brown the ingredients.
• Butter – This adds buttery goodness to the creamy mushroom sauce.
• Cremini mushrooms – it tastes savory and earthy with a firm texture and brown color. It’s the milder version of its fully-grown Portobello mushroom.
• Salt and pepper – to taste, and to also add a touch of spice with the freshly ground pepper.
• Creole seasoning – one of my favorite spice blends. The store-bought ones are usually hot and salty but my recipe is salt-free (I used my Creole Seasoning in this but you can also use Italian Seasoning) because I want you to have control over how you add salt to the food. 
• Garlic – tastes savory and aromatic. I minced it before sauteing so that it will not be visible once I add the milk. Click on the link How To Mince Garlic to learn the different ways to cut it.

Creamy Mushroom Sauce

• Onion – it brings out a savory-sweet flavor and becomes translucent and soft when they’re sauteed. I also recommend that you see How To Cut Onions and learn the techniques to cut it.
• Thyme – an aromatic and savory herb that’s also a must-have herb in Immaculate Bites spice rack. You may also see how to substitute it if you need to, just click here – Substitutes For Thyme.
• Chili flakes – I love spicy food, thus adding chili flakes to this creamy mushroom pasta. Just leave it out if you’re not a fan of spicy food.
• All-purpose flour – Make sure to properly brown this for a nutty flavor roux. This will help thicken up your sauce.
• Milk – subtly sweet and rich tasting milk is an important ingredient to give a creamy rich mushroom sauce.
• Chicken stock – is a savory liquid with chicken as its base source of flavor. Also, add this to adjust the consistency of the creamy sauce.
• Parmesan cheese – adds a cheesy nutty flavor to this creamy pasta. It also helps thicken the sauce.
• Parsley – chop it first and top it on the pasta for a more refreshing parsley aroma that complements the creamy mushroom sauce.

Which Mushrooms To Use?

• Cremini Mushroom – also known as “Baby Bellas”, has a richer flavor than button mushroom. Easily say that Cremini is the midrange choice of mushroom if you want to keep on a budget but need more flavor of mushroom to your dish.
• Button Mushroom – I think you’ve noticed too that it’s the most common fresh variety sold in the market. It has the least intensity of flavor and the youngest of the 3 including Cremini and Portobello mushrooms. And it’s the cheapest, too!
• Portobello Mushroom – It has a meaty texture and strong savory rich taste and also an expensive kind. I’d say maybe you should try it sometimes if you feel generous with your ingredients, besides its flavor is gonna be worth the price.

Pasta Perfect For Creamy Mushroom Sauce

• Linguine – my choice of pasta, is a type of ribbon pasta that is lighter than Fettuccine. It definitely would go well with creamy sauces and can be swapped with spaghetti as needed.
• Fettuccine – wider and heavier than Linguine. It’s a versatile ribbon pasta that can hold heavier or thicker sauces.
• Tagliatelle – a ribbon pasta that is very similar to Fettuccine. It is traditionally served with a hearty sauce like bolognese sauce and would go well with thick sauces.
• Penne Rigate – is a tube pasta with ridges around it. This pasta is best for creamy and hearty sauce. Its shape and ridges make it easier to catch and hold sauces in each tube.

Tips and Tricks

1. Keep the pasta water. This starchy water can be your savior when you need to thicken your sauce. Add a little at a time, stir and check if you got the desired consistency that you like.
2. Cook in low-medium heat. Maintain at this cooking level for sauteing mushrooms, making the roux, and adding the milk. This is to avoid it from burning, plus you’ll get better browning, flavor, and sauce consistency of food when you do this.
3. Don’t overcrowd your pan. The water in the mushrooms will drain out during cooking. So, if the pan is full, the moisture will trap the heat and become steam which will cause your mushroom to be mushy, bland, and pale.
4. Use freshly grated Parmesan. I’m sure that the store-bought grated Parmesan has additives in it. Nothing beats fresh ingredients when cooking.
5. Add garlic butter in sauteing the mushrooms. That simply means that you’re adding a savory rich flavor to your mushrooms and helping them brown properly.
6. Add cold milk to the hot roux. It helps ease the thickening of the mushroom sauce without curdling or lumps.
7. Keep whisking in a steady manner. Do this when you add the milk and stock to avoid curdling the sauce.
8. Deglaze the pan with white wine. It will add depth to the flavor of the creamy mushroom pasta. But it’s totally fine if you’d like to skip this part.

Storage and Reheating Instructions

• Refrigerate: Transfer the leftover creamy mushroom pasta to an airtight container and keep it in the refrigerator for 4-5 days.
• Freezer: Transfer the leftover in an airtight freezer-safe container and leave ⅓ space because the sauce will expand as it freezes. Keep it in the freezer for 3 months.

Reheating

• From the refrigerator: Bring ⅓ cup of milk to a low simmer then stir in the refrigerated leftover until hot. You can also add a spoon of parmesan while simmering the milk if you want.
• From the freezer: Properly thaw the frozen leftover first, then follow instructions for reheating from the refrigerator.

Serving Suggestions

1. Chicken Thigh With Mushroom Garlic Sauce
2. Southern Baked Beans With Bacon
3. Homemade Brioche Bread

More Easy Pasta Recipes

1. Blackened Shrimp Pasta
2. Chicken Pasta Bake
3. Rasta Pasta
4. Cajun Chicken Pasta

Go check out my collection of 10 Easy Summer Pasta Recipes for more pasta goodness!

How To Make Creamy Mushroom Pasta

Cook the Pasta

• Start by boiling pasta in a large pot. Cook it according to packaging instructions. Pasta should be al dente (slightly undercooked and still firm to the touch).  Drain, reserve about 1-2 cups of pasta water. Set aside.

Sauteed Mushrooms

• Saute the mushrooms. Heat a large skillet over medium heat with 1-2 Tablespoons of olive oil and butter,  then add mushrooms, season with salt and pepper, and creole seasoning. (Photos 1-2)
• Brown the mushrooms. Cook mushrooms stirring frequently until slightly brown and softened about 7-10 minutes. If using a small skillet you may have to cook in batches. (Photo 3)
• Add garlic and saute. Add the garlic and continue cooking until fragrant, about a minute. Season with salt. Set aside. (Photo 4)

• Saute the herbs and spices in the same pan. Wipe down the skillet as needed, add remaining olive oil and butter, followed by onions, garlic, thyme, chili flakes, and creole seasoning. Saute for about 2-3 minutes. (Photos 5-6)
• Make the roux. Add flour and cook for about a minute. (Photos 7-8)

Creamy Mushroom Sauce

• Gently pour the milk and stock, a little at a time. whisk as you add to prevent any lumps. Reduce heat and let it simmer until the mixture slightly thickens. (Photos 9-10)
• Stir in parmesan cheese and pasta, you can equally add the cooked mushrooms now or serve later. I prefer to serve later.  You decide. (Photos 11-12)
• Adjust the sauce thickness. If the sauce is too thick, adjust with pasta water, until you get the right consistency. Remember that cream sauce thickens up as it sits.
• Plating and garnish. Remove pasta from the heat and serve immediately with additional parmesan cheese, garnish with fresh parsley, if desired. Enjoy!