This creamy mushroom pasta is a quick, satisfying dinner that brings rich flavor to your weeknights without the fuss.
Packed with fiber from mushrooms and a touch of protein from parmesan, it offers a balanced, comforting meal.
The silky sauce made with cream and butter delivers indulgent good fats, while the dish remains easy, versatile, and perfect for everyday cooking.
Creamy Mushroom Pasta
Equipment
- 1 large pot (for pasta)
- 1 large frying pan or skillet
- 1 knife
- 1 chopping board
- 1 wooden spoon or spatula
- 1 measuring cup
- 1 Measuring Spoons Set
- 1 Grater
Ingredients
- 300 g tagliatelle or fettuccine
- 3 tbsp unsalted butter
- 1 tbsp sunflower oil
- 1 small onion finely chopped
- 400 g chestnut mushrooms thickly sliced
- 3 cloves garlic minced
- ½ tsp salt
- ½ tsp black pepper
- 180 ml strong chicken or vegetable stock
- 180 ml double heavy cream
- 50 g grated parmesan cheese
- Small bunch fresh curly parsley chopped (to serve)
- Extra black pepper and parmesan to serve
Instructions
- Prepare the Pasta: Bring a large pot of water to a rolling boil and add a generous pinch of salt. This will season the pasta as it cooks. Add 300 g of tagliatelle or fettuccine to the boiling water, stirring gently to prevent sticking. Cook according to the package instructions until the pasta is al dente—tender but still with a slight bite. Once cooked, reserve about 1 cup of the pasta cooking water, then drain the rest and set the pasta aside. This reserved water will help adjust the sauce consistency later.
- Heat the Fat Base: Place a large frying pan or skillet over medium heat. Add 1 tablespoon of unsalted butter and 1 tablespoon of sunflower oil. Let the butter melt completely and combine with the oil to form a glossy, fragrant base. The oil prevents the butter from burning, ensuring the flavors stay rich and clean.
- Sauté the Onion: Add the finely chopped onion to the pan. Stir continuously for 2–3 minutes until the onions soften and become translucent. The goal is to release their natural sweetness without letting them brown too quickly. This step creates the aromatic foundation for your sauce.
- Add Remaining Butter: Toss in the remaining 2 tablespoons of butter. Allow it to melt gently while mixing with the onions. This adds extra creaminess and depth of flavor, making the sauce rich and velvety.
- Cook the Mushrooms and Garlic: Add 400 g of thickly sliced chestnut mushrooms and the minced garlic to the pan. Season with ½ teaspoon salt and ½ teaspoon freshly ground black pepper. Stir frequently and cook for about 3 minutes until the mushrooms soften and release their earthy aroma. The garlic should become fragrant but not burn, while the mushrooms start to shrink slightly and develop a light golden color.
- Combine Stock and Cream: Pour in 180 ml of strong chicken or vegetable stock, followed by 180 ml of double (heavy) cream. Stir well to combine all the ingredients. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 3 minutes. During this time, the sauce should thicken slightly, creating a luscious, creamy coating for the pasta.
- Add Parmesan and Pasta: Add 50 g of grated parmesan cheese directly into the sauce and stir until it melts fully. Then, transfer the drained pasta into the pan. Using tongs, lift and fold the pasta into the sauce, ensuring every strand is evenly coated with the creamy mushroom mixture.
- Adjust Sauce Consistency: If the sauce feels too thick, gradually add splashes of the reserved pasta water. Stir gently until the sauce reaches your preferred consistency. This step ensures a smooth, glossy coating that clings perfectly to the pasta.
- Garnish and Serve: Divide the pasta between serving bowls. Sprinkle with finely chopped fresh curly parsley, extra black pepper, and more grated parmesan cheese if desired. The parsley adds freshness, color, and a subtle herbal note to complement the richness of the sauce.
- Enjoy Immediately: This dish is best enjoyed straight away while hot and creamy. Each bite delivers a satisfying combination of tender pasta, earthy mushrooms, and a silky, indulgent sauce. It’s an effortless weeknight meal that feels luxurious yet is simple to make.
Notes
- Best served fresh, as the creamy sauce is at its peak right after cooking.
- Reserve 1 cup of pasta cooking water to adjust sauce consistency if needed.
- Drain pasta just before it reaches al dente to avoid overcooking when combined with the sauce.
- Chestnut mushrooms are ideal for firm texture and nutty flavor, but cremini or button mushrooms work too.
- Adjust seasoning gradually, as stock and parmesan already add natural saltiness.
- Use freshly grated parmesan for a smoother, more silky sauce.
- Gentle cooking of onions and mushrooms ensures maximum flavor without burning.
- A splash of reserved pasta water at the end helps the sauce cling perfectly to the pasta.
Chef’s Secrets For Creamy Perfection
Achieving the ideal creamy mushroom sauce requires gentle heat and layering of flavors.
Start by softening onions slowly to extract their natural sweetness and avoid browning, which can alter the flavor.
Melting butter in two stages ensures richness without overwhelming the mushrooms.
For an ultra-smooth texture, stir in the cream off the heat briefly before simmering, and always fold the pasta into the sauce rather than pouring the sauce over it.
Freshly grated parmesan melts more evenly than pre-grated varieties, giving a silky finish.
A final splash of reserved pasta water is a subtle trick to elevate the sauce’s consistency, making it cling beautifully to every strand of pasta.
Serving Suggestions For Maximum Enjoyment
This pasta pairs wonderfully with simple, fresh accompaniments.
A crisp green salad with lemon vinaigrette or a side of roasted vegetables balances the richness of the sauce.
Serve with garlic bread or a light focaccia to soak up the creamy coating.
For a more decadent presentation, sprinkle toasted pine nuts or a touch of truffle oil over the top.
Portion generously into shallow bowls to highlight the sauce and allow diners to enjoy each creamy, mushroom-laden forkful.
Fresh herbs like parsley or chives add not only color but a subtle herbal lift that brightens every bite.
Storage Tips To Keep Fresh Flavor
If you have leftovers, transfer cooled pasta into an airtight container and refrigerate immediately.
It will keep well for up to two days.
When reheating, use a gentle microwave cycle or a small saucepan over low heat, adding a splash of stock, cream, or pasta water to restore the silky texture.
Avoid freezing this dish, as the delicate cream sauce can separate when thawed, affecting both flavor and texture.
For meal prep, it’s best to store the pasta and sauce separately, reheating together just before serving to retain the creamy consistency.
Frequently Asked Questions
1. Can I make this recipe vegetarian?
Yes! Simply replace chicken stock with vegetable stock and ensure you use a vegetarian-friendly parmesan or hard Italian-style cheese.
The dish remains rich, flavorful, and satisfying without any animal-based ingredients.
2. Can I use different types of pasta?
Absolutely. Tagliatelle, fettuccine, or even pappardelle work beautifully. Just adjust cooking times to match the thickness of the pasta, and always reserve some pasta water to adjust the sauce consistency.
3. How do I make the sauce extra creamy?
Adding a bit more cream or finishing the pasta in the sauce helps it cling to the noodles.
Using freshly grated cheese instead of pre-grated ensures smooth melting, and stirring in a small splash of reserved pasta water can create an indulgent, silky texture.
4. Can I add extra vegetables or protein?
Yes! Add peas, spinach, or asparagus during cooking for extra fiber and nutrients.
For protein, stir in shredded cooked chicken, pancetta, or crispy bacon just before serving. These additions make the dish more filling while keeping the flavor balanced.
5. How do I prevent the sauce from splitting?
Cook the cream gently over medium-low heat and avoid boiling vigorously.
Stir continuously when combining the cream with the stock and cheese. If using a lighter cream or creme fraiche, add it toward the end and heat gently to prevent separation.
