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.
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
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.
STEP 2: Heat a skillet over medium-high heat. Add 2 Tbsp 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.
STEP 3: Add 3 tsp cornstarch, 2 tsp dijon mustard, 2 tsp dried thyme, ½ tsp salt and ½ tsp 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.
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.
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.
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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
Instructions
- Heat a pot of boiling water and cook ½ lb of pasta al dente, according to the package instructions. Drain and set aside.
- Heat a skillet over medium high heat. Add 2 Tbsp 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.
- Add 3 tsp cornstarch, 2 tsp dijon mustard, 2 tsp dried thyme, ½ tsp salt and ½ tsp black pepper to the pan. Stir together.
- Slowly stir in 2 ¼ cups heavy cream. Let the liquid simmer until the sauce thickens, about 2-3 minutes.
- Now add back the cooked mushrooms and heat through for 1 minute.
- Add the pasta noodles and parmesan cheese to the pot and mix together evenly with the sauce. Scoop onto plates and serve.
Nutrition
The nutritional information provided is an estimate and is per serving.