There’s something about mushroom pasta that just hits the spot on a weeknight. Maybe it’s because mushrooms feel fancy but don’t cost a fortune, or maybe it’s because this dish comes together in about 30 minutes. Either way, my family asks for it at least twice a month.

I used to think mushroom pasta was boring until I learned the secret is browning the mushrooms properly. You can’t just toss them in the pan and hope for the best. Give them space, let them get golden, and suddenly you’ve got something that tastes like it came from a restaurant.

The best part? You probably have most of the ingredients already. A few mushrooms, some pasta, garlic, and whatever cheese you’ve got hanging out in your fridge. It’s the kind of meal that saves you when you’re staring into the pantry wondering what to make for dinner.

Why You’ll Love This Mushroom Pasta

Quick weeknight dinner – Ready in just 25-40 minutes, this creamy mushroom pasta is perfect when you need something satisfying but don’t have hours to spend in the kitchen.
Restaurant-quality flavor at home – The combination of white wine, cream, and parmesan creates a rich, luxurious sauce that tastes like it came from your favorite Italian restaurant.
Simple ingredients – You probably already have most of these pantry staples and fresh basics on hand, making it an easy go-to recipe.
One-pan preparation – With minimal cleanup required, you can have this creamy pasta on the table without creating a mountain of dishes.
Naturally vegetarian-friendly – Just swap the chicken broth for vegetable broth, and you’ve got a satisfying meatless meal that doesn’t skimp on flavor.

What Kind of Mushrooms Should I Use?

For this pasta dish, white button mushrooms or cremini (also called baby bella or swiss brown) mushrooms work perfectly and are what most people have on hand. Both have a mild, earthy flavor that pairs beautifully with the creamy sauce, and cremini mushrooms add just a bit more depth of flavor than white ones. You can also mix different types if you want – try adding some shiitake or portobello mushrooms for extra richness. The key is slicing them evenly so they cook at the same rate, and don’t worry about removing the stems from button or cremini mushrooms since they’re tender enough to eat.

Options for Substitutions

This creamy mushroom pasta is pretty forgiving when it comes to swaps:

Fettuccine: Any long pasta works great here – try linguine, spaghetti, or even penne if that’s what you have. Just cook according to package directions.
Mushrooms: While white or cremini mushrooms are classic, feel free to mix it up with shiitake, portobello, or whatever mushrooms look good at the store. Just keep the slicing thickness the same for even cooking.
White wine: No wine on hand? Replace it with extra chicken broth plus a splash of lemon juice to keep that bright flavor. You can also use dry vermouth if you have it.
Heavy cream: For a lighter version, try half-and-half or whole milk, but add it at the end and don’t let it boil. Greek yogurt mixed with a little pasta water also works as a tangy substitute.
Chicken broth: Vegetable broth works perfectly if you want to keep this vegetarian, or you can use mushroom broth for extra mushroom flavor.
Parmesan: Pecorino Romano or Asiago make good substitutes, though they’re a bit sharper. Nutritional yeast works for a dairy-free option, but use less since it’s more concentrated.

Watch Out for These Mistakes While Cooking

The biggest mistake with mushroom pasta is overcrowding the pan with mushrooms, which causes them to steam rather than brown – cook them in batches if needed to get that golden color that adds so much flavor.

Don’t add the garlic too early or it will burn and turn bitter; wait until the mushrooms are almost done before tossing it in for just 30 seconds until fragrant.

When adding the wine, let it simmer and reduce by half before adding the cream, otherwise your sauce might taste too acidic and won’t have that rich, concentrated flavor you’re after.

The cream sauce can easily break if you boil it too hard, so keep it at a gentle simmer and remove from heat before stirring in the parmesan to prevent the cheese from clumping up.

What to Serve With Mushroom Pasta?

This creamy mushroom pasta is rich and satisfying on its own, but I love pairing it with a crisp Caesar salad or simple arugula salad with lemon vinaigrette to cut through all that delicious creaminess. A side of garlic bread or crusty Italian bread is perfect for soaking up any extra sauce left in the bowl. If you want to make it more of a complete meal, try adding some grilled chicken or pan-seared shrimp right into the pasta, or serve it alongside roasted vegetables like asparagus or Brussels sprouts. A glass of the same white wine you used in the recipe makes for a nice finishing touch too!

Storage Instructions

Refrigerate: This creamy mushroom pasta keeps well in the fridge for up to 3 days in an airtight container. The sauce might thicken up a bit as it sits, but that’s totally normal. I actually think it tastes even better the next day when all those flavors have had time to meld together!

Freeze: You can freeze portions of this pasta for up to 2 months, though the texture of the cream sauce might change slightly when thawed. I like to freeze it in individual serving containers so I can grab just what I need for a quick dinner.

Warm Up: To bring your leftover pasta back to life, add a splash of chicken broth or cream while reheating on the stovetop over medium-low heat. Stir gently until it’s heated through and creamy again. You can also microwave it, but add a little liquid first and stir halfway through to prevent it from drying out.

Preparation Time	10-15 minutes
Cooking Time	15-25 minutes
Total Time	25-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 1200-1400
Protein: 32-38 g
Fat: 52-62 g
Carbohydrates: 150-170 g

Ingredients

For the mushroom sauce:

2 tbsp unsalted butter
1/2 tbsp olive oil
10 oz mushrooms, sliced (white or cremini)
2 garlic cloves, minced
1/2 cup dry white wine (or rosé, or use more broth as substitute)
1/2 cup low-sodium chicken broth (or vegetable broth)
3/4 cup heavy cream
1/3 cup parmesan cheese, finely grated
1/2 tsp salt
1/2 tsp black pepper
Parsley, roughly chopped (optional)

For the pasta:

6 oz fettuccine or linguine
Extra parmesan cheese, for serving

Step 1: Cook the Pasta

6 oz fettuccine or linguine

Bring a large pot of salted water to a boil.

Add the fettuccine or linguine and cook for 1 minute less than the package instructions recommend, to ensure the pasta will be al dente when finished in the sauce.

Just before draining, scoop out about 1 cup of the pasta cooking water and set it aside.

Drain the pasta and set aside until ready to combine with the sauce.

Step 2: Sauté the Mushrooms

2 tbsp unsalted butter
1/2 tbsp olive oil
10 oz mushrooms, sliced (white or cremini)
salt (from 1/2 tsp salt)
black pepper (from 1/2 tsp black pepper)

While the pasta cooks, melt the unsalted butter and heat the olive oil together in a large skillet over high heat.

Add the sliced mushrooms and cook, stirring regularly.

When the mushrooms start to sweat and release their moisture, season them with a pinch of salt and black pepper.

Continue cooking until the mushrooms are pretty golden, about 4-5 minutes.

I like to use a mix of white and cremini mushrooms for extra depth of flavor.

Step 3: Add Garlic and Deglaze with Wine

2 garlic cloves, minced
1/2 cup dry white wine (or rosé, or more broth as substitute)

Add the minced garlic to the golden mushrooms and cook for another minute, just until the garlic turns golden and fragrant.

Stand back and carefully pour in the white wine (or your chosen substitute), as it will steam.

Stir, scraping the bottom of the skillet to pick up any browned bits.

Simmer the mixture rapidly until the wine is mostly evaporated and the strong winey smell is gone.

Step 4: Make the Creamy Mushroom Sauce

1/2 cup low-sodium chicken broth (or vegetable broth)
3/4 cup heavy cream
1/3 cup Parmesan cheese, finely grated
remaining salt (from 1/2 tsp salt)
remaining black pepper (from 1/2 tsp black pepper)

Pour in the low-sodium chicken broth, heavy cream, finely grated Parmesan cheese, and the remaining salt and black pepper.

Stir to dissolve the Parmesan and bring the sauce to a simmer.

Let it cook, stirring regularly, for about 2 minutes to allow the flavors to meld and the sauce to thicken slightly.

Step 5: Combine Pasta and Sauce

cooked fettuccine or linguine (from Step 1)
reserved pasta cooking water (as needed)

Transfer the drained pasta from Step 1 into the skillet with the creamy mushroom sauce.

Toss well for 1-2 minutes over medium heat until the sauce thickens and beautifully coats the pasta.

If the sauce becomes too thick, add a splash of the reserved pasta cooking water until you reach your desired consistency.

I like to finish tossing the pasta in the sauce for those last few minutes—it absorbs all the flavors!

Step 6: Garnish and Serve

parsley, roughly chopped (optional)
extra Parmesan cheese, for serving

Immediately plate the creamy mushroom pasta.

Garnish with roughly chopped parsley, if desired, and serve with extra Parmesan cheese on top.

Enjoy your delicious meal while it’s hot!