This creamy parmesan mushroom pasta is an easy all-in-one dinner idea using spaghetti pasta, fresh mushrooms and a creamy homemade sauce. It's full of delicious flavor and can be made in under 30 minutes!

Creamy Mushroom Pasta

This creamy mushroom pasta recipe is easy to make and has lots of great flavor. First the pasta noodles are cooked al dente, then the mushrooms are sauteed, and last a creamy sauce is made to tie everything together.

I love this because it’s an easy all-in-one recipe that doesn’t require any side dishes. For more easy weeknight dishes check out my creamy tuscan chicken pasta and creamy ranch chicken recipe with bacon.

Bowls of heavy cream, parmesan cheese, spices, cornstarch, garlic, oliveo oil, a container of mushrooms and spaghetti pasta

Recipe Ingredients

½ lb uncooked pasta - spaghetti, fettuccine or linguine
2 Tbsp olive oil
4 minced garlic cloves
8 oz cremini mushrooms - cleaned and sliced
3 tsp cornstarch
2 tsp dijon mustard
2 tsp dried thyme
½ tsp salt
½ tsp black pepper
2 ¼ cups heavy cream
½ cup freshly grated parmesan cheese

Fresh cremini mushrooms on a cutting board, then same mushrooms sliced, and a pot of cooked spaghetti noodles

How To Make Parmesan Mushroom Pasta

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1: Clean and slice 8 oz of mushrooms. Heat a pot of boiling water and cook ½ lb of pasta al dente, according to the package instructions. Drain and set aside.

A pot of mushrooms and garlic uncooked, then sauteed. And a plate of cooked mushrooms.

STEP 2: Heat a skillet over medium-high heat. Add 2 tablespoon olive oil then sautee 4 minced garlic cloves with 8 oz sliced mushrooms until mushrooms soften. Add the mushrooms to a plate and set aside for now.

A pot of spices unmixed, then mixed together. A pot of cream and spices unmixed, then cooked and creamy.

STEP 3: Add 3 teaspoon cornstarch, 2 teaspoon dijon mustard, 2 teaspoon dried thyme, ½ teaspoon salt and ½ teaspoon black pepper to the pan. Stir together.

STEP 4: Slowly stir in 2 ¼ cups heavy cream. Let the liquid simmer until the sauce thickens, about 2-3 minutes.

A pot of creamy sauce with mushrooms dumped on top, then mushrooms mixed with sauce, a pot with spaghetti noodles and parmesan cheese dumped over creamy sauce, and close up of creamy mushroom pasta all mixed together.

STEP 5: Now add back the cooked mushrooms and heat through for 1 minute.

STEP 6: Add the cooked pasta noodles and ½ cup freshly grated parmesan cheese to the pot and toss everything together evenly with the sauce. Scoop onto plates and serve.

A plate of creamy mushroom pasta with a fork.

Recipe Tips

This works with a variety of pasta shapes including macaroni, rotini, linguine, and bow tie pasta.
Cook the pasta al dente, which is soft but still a bit firm. Rinse the pasta under cold water once it's cooked.

How To Store Leftovers

Refrigerate - First, let the dish cool completely to room temperature. Add it to an airtight container and store it in the fridge for up to 3-4 days. I don’t recommend freezing this recipe as the dairy will create a grainy texture that just won’t taste the same.
To Reheat - I like to give it a splash of water to the pasta just before microwaving 2-3 minutes, stirring halfway through. You can also reheat this on the stove in a pot.

Close up of mushrooms and pasta noodles in creamy mushroom pasta recipe.

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