With a creamy mushroom sauce and hints of fresh thyme, this creamy mushroom pasta is a warm, comforting dish that feels like a hug on a plate. It’s perfect for a cozy weeknight dinner or when you want something special.
This creamy mushroom pasta recipe tackles common concerns of blandness and texture, offering a solution for rich flavor and a satisfying meal experience.
I’ve often found myself scrambling to whip up a yummy meal, especially when unexpected guests drop by. This recipe tackles that challenge head-on, solving the dilemma of making something satisfying that doesn’t take forever in the kitchen. Trust me, it’s a lifesaver for those busy evenings.
What really makes this dish shine is its simplicity and rich flavor. In just 25 minutes, you can have a creamy mushroom pasta ready to serve, letting you enjoy a delicious dinner without the hassle. Plus, it’s versatile enough to tweak to your taste.
If you’re looking to add a little variety to your pasta nights, you might also want to check out my Stuffed Mushrooms. They’re another way to showcase those amazing mushroom flavors!
Table of contents
Why You Will Love This Recipe
- Rich Body The creamy mushroom pasta features a velvety sauce that coats each strand of pasta beautifully. This thick sauce, made from heavy cream and parmesan, ensures every mouthful is satisfying.
- Earthy Flavor Profile The combination of sautéed mushrooms and aromatic thyme creates a delightful depth of flavor. Each bite boasts a savory taste complemented by the nuttiness of the cheese.
- Quick Preparation With a total cooking time of just 25 minutes, this dish is ideal for a weeknight dinner. You can get it on the table quickly without sacrificing taste, making it a reliable option for busy evenings.
- Comforting Experience This creamy pasta dish evokes a sense of warmth and coziness, making it an excellent choice for family dinners or a quiet night in. The familiar flavors assure a comforting meal that feels like a warm hug.
Creamy Pasta with Mushrooms and Thyme
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sauteing and Boiling
- Cuisine: Italian-inspired
- Diet: Vegetarian
Description
Creamy mushroom pasta with thyme and parmesan in a rich cream sauce. Vegetarian, ready in 25 minutes.
Ingredients
Scale
- 1 pound (450 g) pasta, dry (spaghetti or fettuccine recommended)
- 2 tablespoons (28 g) butter
- 1 small onion, diced
- 1 pound (450 g) mushrooms, sliced or chopped (fresh cremini or button mushrooms preferred)
- 2 cloves garlic, chopped (fresh)
- 11/2 teaspoon fresh thyme, chopped (or 1/21/2 teaspoon dried thyme)
- 1/4 cup (60 ml) dry white wine or broth (optional, broth recommended for deglazing)
- 1 cup (240 ml) chicken broth or vegetable broth
- 1 cup (240 ml) heavy cream or whipping cream
- 1/2 cup (50 g) Parmigiano Reggiano (parmesan), freshly grated
- Salt and pepper, to taste
- 1 tablespoon white miso paste (for added umami; optional)
Instructions
- Step 1: Cook Your Pasta: Start by cooking your pasta according to the package instructions. Watch closely to achieve al dente texture. Drain and reserve some pasta water before draining completely.
- Step 2: Sauté Mushrooms and Onions: While pasta cooks, melt butter in a large pan over medium heat. Add the sliced mushrooms and diced onions. Sauté until they become soft and slightly caramelized, about 10 minutes, to bring out their natural sweetness and depth of flavor. If mushrooms release too much water and become soggy, continue cooking for an additional 2-3 minutes until the moisture reduces and mushrooms caramelize.
- Step 3: Stir in Garlic and Thyme: Add chopped garlic and thyme to the pan. Stir continuously for about 1 minute until fragrant, taking care not to burn the garlic.
- Step 4: Deglaze with Broth: Pour in chicken broth (or vegetable broth) to deglaze the pan. Use the wooden spoon to scrape any browned bits stuck to the bottom of the pan. This adds rich flavor to the sauce base.
- Step 5: Combine Cream and Cheese: Stir in the heavy cream and freshly grated parmesan. Bring the mixture to a gentle boil, watching carefully to prevent vigorous simmering that could break the sauce. Then reduce heat and let simmer for a few minutes until the sauce is creamy and slightly thickened. Taste and season with salt and pepper as needed. If seasoning needs adjustment, add extra salt or fresh thyme halfway through simmering.
- Step 6: Mix Pasta with Sauce: Toss the cooked pasta directly into the creamy mushroom sauce. Ensure every strand is coated evenly. If the sauce is too thick, add reserved pasta water gradually in 1/4 cup increments until desired consistency is reached, avoiding over-thinning the sauce.
- Step 7: Optional Flavor Boost: For a deeper umami flavor, stir in 1 tablespoon of white miso paste just before serving. Mix thoroughly into the sauce.
Notes
- Storage Tips Room Temperature: Store creamy mushroom pasta in an airtight container at room temperature for up to 2 days. Consume promptly to avoid spoilage.
- Refrigeration: Keep in an airtight container inside the refrigerator for up to 4 days. Reheat gently over low heat to maintain sauce texture and prevent separation.
- Freezing: Transfer pasta to a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Expert Tips Use fresh, firm mushrooms without dark spots for the best texture and flavor. Cremini or button mushrooms are ideal.
- Grate fresh parmesan cheese yourself instead of using pre-grated to ensure better melting and flavor.
- Sauté mushrooms and onions until slightly caramelized to develop depth and sweetness in the sauce.
- Reserve some pasta water before draining; its starch helps adjust sauce consistency without thinning too much.
- If pasta clumps after cooking, rinse with cold water immediately and toss with a1/2 teaspoon of olive oil to prevent sticking.
- Adding fresh thyme mid-simmer can brighten flavors if the sauce tastes flat.
- For an umami boost, adding miso paste at the end enhances mushroom savoriness without overpowering the dish.
- Reheating Instructions Reheat refrigerated creamy mushroom pasta gently on low heat, stirring occasionally to prevent sauce separation. Avoid high heat and prolonged cooking to maintain creaminess.
- Serving Suggestions Serve creamy mushroom pasta with roasted asparagus or a light mixed green salad.
- Pair with garlic butter gluten-free bread or herbed focaccia for added flavor and texture contrast.
- Top with fresh parsley or basil leaves for brightness.
- Drizzle with a touch of truffle oil or sprinkle additional parmesan to enrich flavor depth.
- Recipe Variations Add sautéed spinach, grilled chicken, or sun-dried tomatoes to the pasta for extra flavor and nutrition.
- Use vegetable broth instead of chicken broth to keep the dish vegetarian.
- For gluten-free diets, substitute pasta with gluten-free varieties like rice or corn pasta.
- Ingredient Notes Choose good-quality dried pasta such as spaghetti or fettuccine for optimal sauce adherence.
- Extra virgin olive oil can be used for sautéing mushrooms and onions if preferred instead of butter; it adds depth and flavor.
- Fresh garlic and thyme are preferred over dried or pre-minced versions for better aroma and flavor intensity.
- Use full-fat heavy cream for a velvety sauce; low-fat options will not provide the same texture.
- Fresh thyme provides a brighter herbal note; dried thyme can be used if fresh is unavailable but with less vibrance.
Nutrition
- Serving Size: 1 of 4 servings
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
Ingredient Notes
- Pasta: Opt for a good-quality dried pasta. I like spaghetti or fettuccine because they hold the creamy sauce well. Avoid overcooking; al dente gives the best texture.
- Olive oil: Use extra virgin olive oil for its rich flavor. It helps sauté the mushrooms and adds depth to the dish. Make sure it’s fresh to enhance the taste.
- Mushrooms: Fresh cremini or button mushrooms work great here. Look for firm, plump mushrooms with no dark spots. They add umami and a meaty texture to the dish.
- Garlic: Fresh garlic is a must for this recipe. Mince it finely to release its full flavor in the oil. If you can, use whole cloves rather than pre-minced.
- Heavy cream: Use a good quality heavy cream for a rich and velvety sauce. This makes the pasta truly creamy. Avoid low-fat options; they won’t provide the same luxurious texture.
- Thyme: Fresh thyme is key for flavor. Look for vibrant green leaves. Dried thyme can be a last resort, but fresh adds a brighter taste.
- Parmesan cheese: Grate fresh parmesan for best flavor. It melts beautifully into the sauce and gives a nice savory finish to the dish. Avoid the pre-grated stuff if you can!
- Pasta: Opt for a good-quality dried pasta. I like spaghetti or fettuccine because they hold the creamy sauce well. Avoid overcooking; al dente gives the best texture.
- Olive oil: Use extra virgin olive oil for its rich flavor. It helps sauté the mushrooms and adds depth to the dish. Make sure it’s fresh to enhance the taste.
- Mushrooms: Fresh cremini or button mushrooms work great here. Look for firm, plump mushrooms with no dark spots. They add umami and a meaty texture to the dish.
- Garlic: Fresh garlic is a must for this recipe. Mince it finely to release its full flavor in the oil. If you can, use whole cloves rather than pre-minced.
- Heavy cream: Use a good quality heavy cream for a rich and velvety sauce. This makes the pasta truly creamy. Avoid low-fat options; they won’t provide the same luxurious texture.
- Thyme: Fresh thyme is key for flavor. Look for vibrant green leaves. Dried thyme can be a last resort, but fresh adds a brighter taste.
- Parmesan cheese: Grate fresh parmesan for best flavor. It melts beautifully into the sauce and gives a nice savory finish to the dish. Avoid the pre-grated stuff if you can!
Recipe Tips
- If the sauce is too thick, add 1/4 cup of reserved pasta water gradually after tossing with the pasta to reach your desired consistency.
- When mushrooms release water and become soggy, sauté them for an additional 2-3 minutes until reduced and slightly caramelized for better texture.
- If the pasta sticks together, rinse it with cold water immediately after draining and toss with a teaspoon of olive oil to prevent clumping.
- For seasoning issues, taste and incorporate additional salt or fresh thyme half-way through simmering the sauce for improved flavor.
- If you want to enhance umami, stir in 1 tablespoon of miso paste just before serving and mix thoroughly for a deeper flavor.
Serving Suggestions
Serve creamy mushroom pasta with a side of roasted asparagus or a light mixed green salad. Pair it with garlic butter gluten-free bread or herbed focaccia for added flavor.
Use creamy mushroom pasta to make a filling pasta bake or a layered dish with spinach and ricotta. Add to a savory breakfast skillet with eggs and cooked sausage for a hearty morning meal.
Top creamy mushroom pasta with fresh parsley or basil for a burst of freshness. Drizzle with a touch of truffle oil or sprinkle with extra parmesan for added depth of flavor.
Recipe variations
- You can use different types of pasta like penne or fettuccine instead of the traditional 1 pound spaghetti specified in the recipe for varied texture and shape.
- Add 1 teaspoon of dried thyme or 1.5 teaspoons of fresh thyme to the sautéed mushrooms and onions to highlight the herb’s fragrant qualities in the creamy sauce.
- Either dry white wine or 1/4 cup chicken broth can be added to deglaze the pan, providing acidity and depth to the sauce base without using alcohol.
- If serving more guests, increase the pasta to 2 pounds and double all sauce ingredients, carefully adjusting seasoning and cooking time to maintain sauce consistency.
Save This Recipe!
How to Store?
To keep your creamy mushroom pasta fresh and delicious, follow these storage tips:
Room Temperature: Place pasta in an airtight container and keep it at room temperature up to 2 days. Consume promptly to avoid spoilage.
Refrigeration: Store in an airtight container inside the refrigerator for up to 4 days. Reheat gently on low heat to maintain texture.
Freezing: Transfer pasta to a freezer-safe container or bag, freeze up to 2 months. Thaw overnight in the fridge before reheating.
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