This creamy garlic mushroom pasta brings together rich, earthy flavors and a luxuriously smooth sauce — all made in under 25 minutes.
Packed with plant-based protein, fiber, and healthy fats from mushrooms, nuts, and olive oil, it’s both nourishing and comforting.
With its simple preparation and wholesome ingredients, this pasta is an ideal go-to for quick weeknight dinners or cozy weekend meals.
Creamy Garlic Mushroom Pasta
Equipment
- 1 large skillet or sauté pan
- 1 large pot (for pasta)
- 1 colander (for draining pasta)
- 1 wooden spoon or spatula
- 1 grater (for cheese)
- 1 measuring cup (liquids)
- 1 kitchen scale (optional for accuracy)
Ingredients
- 250 g 8.8 oz linguine (or spaghetti, penne, or rigatoni)
- 70 g ½ stick + 1 tbsp unsalted butter
- ½ tbsp olive oil
- 2 small shallots 60 g, thinly sliced
- 750 g 6 cups chestnut mushrooms, cleaned and sliced
- 1 heaped tbsp fresh thyme leaves
- 3 large cloves garlic finely minced
- 150 ml ⅔ cup heavy cream or double cream
- 40 g ½ cup finely grated Pecorino or Parmesan cheese, plus extra for serving
- 3 tbsp pine nuts lightly toasted
- 1 heaped tsp fresh parsley finely chopped
- ¼ tsp freshly ground black pepper plus more for garnish
- A small pinch sea salt
Instructions
- Prepare the Mushrooms and Shallots: Begin by cleaning the mushrooms with a damp paper towel to remove any dirt — avoid rinsing them directly under water, as mushrooms can absorb moisture and lose their meaty texture. Once clean, slice them evenly, not too thin, so they retain their shape during cooking. Next, peel the shallots and slice them finely. Mince the garlic cloves and set everything aside, keeping your ingredients organized for smooth cooking.
- Cook the Pasta to Perfection: Bring a large pot of salted water to a rolling boil. Add the linguine and cook it according to the package directions until it’s just al dente — tender yet slightly firm to the bite. Before draining, reserve about half a cup of the starchy cooking water; this will help blend the sauce later. Drain the pasta and set it aside while you prepare the creamy mushroom mixture.
- Sauté the Shallots Gently: Heat the olive oil in a large skillet or sauté pan over medium heat. Once the oil is warm, add the thinly sliced shallots. Cook them slowly, stirring occasionally, until they soften and turn translucent, about 5 minutes. This step allows the shallots to release their sweetness, which forms a flavorful foundation for the sauce.
- Add Butter and Sear the Mushrooms: Add the butter to the pan with the shallots and let it melt completely. When the butter starts to bubble gently, add half of the sliced mushrooms, ensuring they are spread out evenly in the pan. Cook without stirring for a minute or two to allow them to brown on one side — this caramelization adds deep flavor. Stir occasionally and cook until they are golden and slightly shrunken. Move the cooked mushrooms to one side of the pan, then add the remaining half along with the fresh thyme leaves. Continue cooking until all the mushrooms are beautifully browned and tender.
- Infuse with Garlic Aroma: Once the mushrooms are cooked, create a small space in the center of the pan and add the minced garlic. Stir gently and let it cook for about a minute until fragrant — be careful not to burn it, as overcooked garlic can taste bitter. The aroma at this point should be rich and irresistible.
- Season and Create the Base: Sprinkle in a small pinch of sea salt and freshly ground black pepper. Stir to combine and allow the flavors to meld for another minute. The salt will draw out the natural moisture from the mushrooms, helping them become even more flavorful.
- Make the Creamy Sauce: Lower the heat slightly and pour in the heavy cream, stirring as you add it so it evenly coats the mushrooms. Sprinkle the finely grated Pecorino (or Parmesan) cheese into the sauce. Stir until the cheese melts and blends into the cream, creating a silky texture. Allow the sauce to simmer gently for 4–5 minutes, stirring occasionally to prevent sticking. The sauce should thicken slightly and take on a glossy appearance.
- Add Pasta Water and Balance the Sauce: Pour about 30 ml (2 tablespoons) of the reserved pasta water into the sauce. Stir continuously as the starchy water integrates with the creamy mixture — this helps to emulsify the sauce, giving it a smooth, restaurant-quality finish. Adjust the consistency if needed by adding more pasta water a tablespoon at a time.
- Combine the Pasta and Sauce: Add the drained pasta directly into the pan with the creamy mushroom sauce. Using tongs or a large spoon, toss the pasta thoroughly until every strand is evenly coated with the luscious sauce. Add the chopped parsley and toasted pine nuts at this stage, stirring gently to distribute them throughout the dish.
- Taste and Adjust Seasoning: Before serving, taste the pasta and adjust the seasoning to your liking. You might want a touch more salt or a sprinkle of extra black pepper to enhance the flavors. If the sauce seems too thick, loosen it slightly with a splash of warm water or cream.
- Serve and Garnish Beautifully: Transfer the pasta onto warm serving plates or bowls. Top each portion with a generous sprinkle of grated Pecorino cheese, a few extra thyme leaves, and an extra grind of black pepper. For a touch of elegance, you can also drizzle a little olive oil over the top. Serve immediately while hot and creamy for the best texture and flavor.
Notes
- Use chestnut or cremini mushrooms for the best earthy depth and texture. Their slightly nutty flavor enhances the creamy sauce beautifully.
- For a lighter version, swap half of the cream for milk or unsweetened almond milk without losing richness.
- Always cook mushrooms in batches to prevent them from steaming — proper browning creates that deep, umami-packed flavor.
- Reserve a little pasta cooking water — its starch helps bind the sauce and gives the pasta a silky finish.
- Freshly grated Pecorino or Parmesan cheese melts more smoothly than pre-grated cheese, ensuring a velvety texture.
- Toasting pine nuts briefly in a dry skillet releases their natural oils, giving the dish a warm, nutty aroma.
- Use fresh herbs like thyme and parsley for brightness and balance; dried herbs can alter the cream’s flavor.
- This dish is best served immediately, as the creamy sauce thickens upon cooling.
- For a vegetarian-friendly option, make sure your cheese is labeled vegetarian-safe, as some hard cheeses contain animal rennet.
Chef’s Secrets for Perfect Flavor Balance
The key to achieving restaurant-quality creamy mushroom pasta lies in patience and balance.
Start by allowing your mushrooms to caramelize — don’t overcrowd the pan, as they need space to brown and develop deep, savory flavor.
The combination of butter and olive oil prevents burning while adding both richness and silkiness.
When making the sauce, use low to medium heat once the cream is added.
High heat can cause the cream to separate, resulting in a grainy sauce.
Stir gently and let it simmer until it thickens naturally.
Adding a splash of reserved pasta water helps emulsify the sauce, binding the cream, cheese, and butter into a cohesive, glossy coating.
Finally, use freshly grated cheese and add it gradually to ensure it melts evenly.
A pinch of black pepper at the end enhances the aromatic quality of garlic and mushrooms, while fresh parsley adds a refreshing lift that balances the richness.
Serving Suggestions for Every Occasion
This creamy garlic mushroom pasta is wonderfully versatile — it can be a quick weekday dinner or the centerpiece of a cozy weekend meal.
Serve it as is for a comforting vegetarian main course, or pair it with a crisp green salad tossed in lemon vinaigrette to cut through the creaminess.
For added protein, top the pasta with grilled chicken, seared shrimp, or pan-fried tofu, each pairing beautifully with the earthy garlic-mushroom base.
To elevate it for special occasions, serve with crusty garlic bread or herb focaccia and a chilled glass of white wine, such as Pinot Grigio or Chardonnay.
If you prefer a lighter presentation, portion it into smaller servings as a side dish alongside roasted meats or grilled vegetables.
Garnish with extra thyme, parsley, or shaved cheese to add a touch of elegance and freshness just before serving.
Storage Tips to Maintain Freshness
Creamy pasta dishes are best enjoyed fresh, but if you have leftovers, they can be stored properly for short-term use.
Transfer cooled pasta into an airtight container and refrigerate for up to one day.
Before reheating, add a tablespoon or two of milk or cream to loosen the sauce and restore its original creamy texture.
Gently reheat on the stovetop over low heat, stirring continuously until hot and smooth.
Avoid freezing, as cream-based sauces tend to separate and become grainy after thawing.
If meal prep is your goal, consider preparing the sauce and pasta separately — refrigerate them individually, then combine and reheat just before serving.
Keeping components separate prevents the pasta from absorbing too much sauce and losing its texture.
Frequently Asked Questions
1. Can I use other types of mushrooms?
Absolutely! While chestnut or cremini mushrooms are ideal, you can mix in shiitake, portobello, or oyster mushrooms for extra depth and variety. Each type adds a unique texture and flavor to the sauce.
2. How can I make this recipe lighter?
To reduce calories, use half-and-half instead of heavy cream or substitute with unsweetened oat cream or cashew cream for a dairy-free option. You can also reduce butter slightly without losing too much richness.
3. What pasta shapes work best?
Linguine works beautifully, but you can also use fettuccine, spaghetti, or penne — any pasta that can hold the creamy sauce well. Short pastas are great for casual meals, while long ones create a more elegant presentation.
4. Can I make this recipe vegan?
Yes! Replace butter with vegan butter or olive oil, use plant-based cream (such as soy or oat cream), and choose vegan Parmesan-style cheese. Toasted nuts and nutritional yeast can add an extra umami boost.
5. How do I prevent the sauce from thickening too much?
If the sauce thickens after sitting, simply stir in a splash of warm water or cream to loosen it up. It’s best to do this gently over low heat while stirring constantly to bring back its silky consistency.
