This Creamy Mushroom Pasta is a one pot wonder! It's an easy vegetarian dinner with the perfect parmesan cream sauce.
Ingredients and Substitutions
- Linguine pasta – feel free to use any kind of pasta of your choice like fettuccine or spaghetti.
- Butter – olive oil or your favourite dairy-free butter substitute will work.
- Chopped mixed mushrooms – use any combo of your choice. I used cremini, button, oyster and shiitake.
- Shallots – white or yellow onions would also be good here.
- Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
- Fresh thyme – fresh parsley or oregano can be used or you can leave this out altogether.
- Heavy cream – you can use half-and-half, but the sauce won’t be as creamy.
- Milk – try using a dairy-free milk instead.
- Grated parmesan cheese – nutritional yeast is a great vegan substitute for parmesan.
- Salt & pepper – to taste.
- Fresh parsley – leave this off if you don’t have any on hand.
How to make creamy mushroom pasta
Step 1: Cook the pasta
Bring a large pot of salted water to a boil over high heat. Add pasta, cooking for 10 minutes until al dente then drain and set aside.
Step 2: Sauté the mushrooms.
Meanwhile, add butter to the same pot you cooked the pasta in. Add mushrooms and shallots, seasoning with salt & pepper and sauteeing for about 10 minutes until mushrooms have released juices. Stir in garlic and thyme, sauteeing another 30 seconds until fragrant.
Step 3: Add everything to the pot.
Add cream, milk, parmesan cheese and season with more salt and pepper, bringing to a boil. Add pasta and toss to combine.
Step 4: Serve and enjoy!
Garnish with parsley and serve with more parmesan cheese over top. Enjoy!
What to serve with mushroom pasta
This creamy mushroom pasta is pretty delicious on its own. If you’re looking for ideas on what to serve with this dish, you can’t go wrong with these yummy sides:
- Garlic bread
- Fresh crusty bread
- Side salad like Caesar salad
- Roasted or steamed veggies
- Brussels sprouts
Frequently Asked Questions
The creamy mushroom sauce for this pasta dish is super easy to make and so delicious. It’s made with butter, mixed mushrooms, shallots, garlic, fresh thyme, heavy cream, milk and parmesan cheese.
This recipe has 482 calories per serving. If you want to cut down on the calorie count, use half-and-half instead of heavy cream – just keep in mind the sauce won’t be as creamy.
For this creamy mushroom pasta, I used a combination of cremini, button, oyster and shiitake mushrooms, but you can use any mushroom blend of your choice. Portobello, chanterelle, morel and porcini mushrooms would all be good in this pasta dish.
Storing and reheating
I seriously doubt you’ll have any leftovers of this delicious pasta, but if you do, you can store the leftovers in the fridge for up to 5 days. Reheat the pasta in a pan on the stovetop or in the microwave for 1 to 2 minutes. Top with some fresh parmesan and voila! A revived pasta dish that’s as good as new.
Freezing this recipe
Unfortunately, I wouldn’t recommend freezing the pasta dish. Cream-based pasta sauces don’t freeze well as the cream will curdle when it defrosts.
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Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this pasta into leftovers.
Creamy Mushroom Pasta {Best Ever!!!}
Ingredients
- 1 lb linguine pasta
- 2 tbsp butter
- 1 lb chopped mixed mushrooms I used cremini, button, oyster and shittake
- 2 shallots diced
- 4 cloves garlic minced
- 1 tsp fresh thyme finely chopped, optional
- 1/2 cup heavy cream
- 1/2 cup milk
- 3/4 cup grated parmesan cheese
- Salt & pepper to taste
- 2 tbsp fresh parsley finely chopped, optional garnish
Instructions
- Bring a large pot of salted water to a boil over high heat. Add pasta, cooking for 10 minutes until al dente then drain and set aside.
- Meanwhile, add butter to the same pot you cooked the pasta in. Add mushrooms and shallots, seasoning with salt & pepper and sauteeing for about 10 minutes until mushrooms have released juices. Stir in garlic and thyme, sauteeing another 30 seconds until fragrant.
- Add cream, milk, parmesan cheese and season with more salt and pepper, bringing to a boil. Add pasta and toss to combine.
- Garnish with parsley and serve with more parmesan cheese over top. Enjoy!
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