There’s something about the way a creamy mushroom pasta fills the kitchen with its inviting aroma that makes you want to pause everything and just be present. I remember one evening, the sky had turned a deep shade of blue, the kind that signals the end of a busy day and the start of unwinding. The soft sizzle of mushrooms cooking in butter and olive oil, mingling with the earthy scent of thyme and garlic, felt like a gentle hug. When the cream and Parmesan melted into a velvety sauce, it was as if the pasta was whispering a promise of warmth and comfort with every bite.
That night, sitting at the table with a steaming bowl in front of me, the simple pleasure of twirling tender fettuccine coated in that luscious sauce was exactly what I needed. The fresh parsley added a subtle brightness, cutting through the richness just enough to keep every mouthful interesting. It’s the kind of meal that invites you to slow down and savor the moment, no rush, just pure satisfaction.
- Rich and creamy sauce that feels indulgent without being overwhelming
- Sautéed mushrooms bring a deep, earthy flavor that feels like a warm embrace
- Quick to prepare, making it ideal for busy weeknights when comfort is key
- Fresh herbs add a pop of color and freshness to balance the richness
- Perfectly coats tender pasta for a delightful texture in every bite
If you’ve ever hesitated to make a creamy pasta at home, this recipe is wonderfully forgiving and always delivers that cozy satisfaction without fuss. It’s a reliable go-to for when you want something comforting but still feel like you’re treating yourself.
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Creamy Mushroom Pasta
- Total Time: 30 minutes
- Yield: 4
Description
A rich and comforting creamy mushroom pasta made with sautéed mushrooms, garlic, and a luscious cream sauce, served over tender pasta. Perfect for a cozy weeknight dinner.
Ingredients
12 ounces fettuccine pasta
2 tablespoons unsalted butter
1 tablespoon olive oil
3 cloves garlic, minced
16 ounces cremini mushrooms, sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
In a large skillet, heat the butter and olive oil over medium heat until melted and hot.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant, stirring frequently to prevent burning.
Add the sliced cremini mushrooms to the skillet. Season with salt, black pepper, and dried thyme. Cook for 8-10 minutes, stirring occasionally, until the mushrooms are browned and tender.
Reduce the heat to low and pour in the heavy cream. Stir to combine and let the mixture simmer gently for 3-4 minutes until the sauce thickens slightly.
Stir in the grated Parmesan cheese until melted and the sauce is creamy.
Add the cooked fettuccine pasta to the skillet and toss gently to coat the pasta evenly with the creamy mushroom sauce.
Remove from heat and sprinkle the chopped fresh parsley over the pasta.
Serve immediately, garnished with extra Parmesan cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
FAQ
Can I use other types of mushrooms? Absolutely, feel free to mix cremini with shiitake or button mushrooms for varied texture and flavor.
What pasta works best? Fettuccine is ideal here, but any wide, flat pasta will hold the creamy sauce beautifully.
Is there a way to make it lighter? Using half-and-half instead of heavy cream can reduce richness, though the sauce won’t be quite as thick.
How do I store leftovers? Keep them in an airtight container in the fridge and reheat gently with a splash of cream or milk to refresh the sauce.
This creamy mushroom pasta is a small celebration of simple ingredients coming together in the best way. Save it, pin it, and most importantly, cook it when you need a little extra comfort on your plate.