Easy Pasta With Creamy Mushroom Sauce

Name: Easy Pasta With Creamy Mushroom Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 300g pasta of your choice; Salt for boiling water; 2 tablespoons olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 400g mushrooms, sliced; 200ml heavy cream; 100ml vegetable broth; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

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I absolutely love making this Easy Pasta With Creamy Mushroom Sauce on busy weeknights. It's the perfect dish to whip up when I'm craving something hearty and comforting but don’t have much time to cook. The combination of earthy mushrooms and a rich, creamy sauce always satisfies my hunger and makes my tastebuds dance. Plus, it’s so simple that I can easily adjust it with whatever I have in my pantry or fridge, turning leftovers into a delicious meal in just minutes!

Created by

Freya Cooper

Last updated on 2026-02-23T19:13:37.264Z

When I first tried making pasta with a mushroom sauce, I was amazed at how quickly it came together, and how much flavor could be packed into such a simple recipe. I realized that using fresh mushrooms and sautéing them until they’re golden brown really makes a difference, adding depth to the overall dish. Pairing this with a sprinkle of fresh herbs elevates the meal even further, making it feel gourmet!

The secret to achieving that creamy texture without it becoming too heavy lies in the balance of cream and broth. I usually add a splash of pasta water to the sauce, which not only helps it cling to the pasta but also enhances the flavor profile beautifully. Every time I make this dish, it brings comfort and joy to my dining table.

Why You Will Love This Recipe
Rich and creamy sauce that's full of flavor
Quick and easy to prepare, perfect for busy nights
Versatile and can be adapted with different vegetables

Perfecting Your Pasta

Cooking the pasta to the right texture plays a crucial role in this dish. Aiming for al dente ensures that the pasta retains some firmness, providing a better texture that holds the creamy mushroom sauce beautifully. I recommend using a large pot with plenty of boiling salted water to prevent the pasta from sticking together. During the last minute of cooking, taste a piece for doneness; it should be tender yet still have a slight bite.

If you find yourself with leftover pasta, you can easily store it in an airtight container in the fridge for up to three days. When reheating, a splash of water or olive oil helps to bring it back to life. You can also use the leftovers as a base for salads or combine them with other proteins or veggies, making it a versatile dish that fits your schedule.

Mastering the Sauce

The creamy mushroom sauce is the heart of this dish. The combination of sautéed onions and garlic creates a fragrant base, while the mushrooms bring an earthy depth. Be sure to cook the mushrooms until they're golden brown; this not only enhances their flavor but also gives the sauce a richer color and texture. If you prefer a more intense mushroom flavor, using a mix of fresh and dried mushrooms can elevate the sauce further. Just be sure to rehydrate dried mushrooms in warm water before adding them to the skillet.

Heavy cream is essential for the sauce's richness, but if you're looking for a lighter option, you can substitute half-and-half or even a combination of Greek yogurt and broth. When adding the cream to the pan, keep the heat at a low simmer to prevent curdling. If the sauce needs to be thinned out, gradually incorporate your reserved pasta water to reach the desired consistency without losing flavor.

Serving and Variations

Serving this easy pasta dish can be as simple or elaborate as you like. I often garnish with freshly chopped parsley for a pop of color and freshness, but considering adding grated Parmesan cheese or crispy fried shallots for extra texture and flavor. Pair it with a side of garlic bread or a simple green salad for a complete meal. You can also experiment by adding protein; grilled chicken or sautéed shrimp integrate beautifully into the dish.

For a variation, consider incorporating seasonal vegetables. Spinach, kale, or asparagus can lend additional nutrients and color, while still working harmoniously with the creamy sauce. To incorporate them, simply add chopped greens to the skillet after the mushrooms have browned, allowing them to wilt before pouring in the cream. This not only diversifies the dish but also makes use of what you might already have on hand.

Ingredients

For the Pasta

300g pasta of your choice
Salt for boiling water

For the Creamy Mushroom Sauce

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
400g mushrooms, sliced
200ml heavy cream
100ml vegetable broth
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Cook the Pasta

In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest and set the pasta aside.

Prepare the Sauce

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are browned and tender, about 5-7 minutes.

Combine and Serve

Pour in the heavy cream and vegetable broth, mixing well. Let the sauce simmer for about 3-5 minutes until slightly thickened. If the sauce is too thick, add some reserved pasta water until desired consistency. Season with salt and pepper. Toss the cooked pasta in the sauce to coat, and serve hot, garnished with fresh parsley.

Pro Tips

For an extra kick of flavor, try adding a splash of white wine before the cream. Additionally, using a mix of mushrooms such as cremini and shiitake can enhance the dish’s depth.

Storage Tips

To store any leftover creamy mushroom pasta, allow it to cool completely before transferring it to an airtight container. It can stay fresh in the refrigerator for up to three days. To reheat, use a skillet over medium heat to warm it up gently, adding a dash of vegetable broth or cream to restore its creamy texture from the initial cooking.

If you want to extend the life of the dish even further, consider freezing the pasta in portions. Place it in a freezer-safe container and use it within three months. When ready to enjoy it again, thaw overnight in the fridge and reheat using a stovetop method or in the microwave, occasionally stirring to ensure even warming.

Customization Ideas

One of the best aspects of this recipe is its adaptability. If you want to reduce carbohydrates, zoodles (zucchini noodles) work great as a replacement for traditional pasta. They should be cooked for a shorter time, just until tender, about 3-4 minutes, to maintain their texture and flavor without getting too soggy.

For a vegan version, substitute heavy cream with coconut milk or cashew cream. Ensure you use vegetable broth that meets your dietary preferences. To mimic the richness of the cream sauce, blending soaked cashews with the vegetable broth can also deliver a creamy consistency and nutty flavor that complements the mushrooms beautifully.

Questions About Recipes

→ Can I use different types of pasta?

Absolutely! Any pasta shape works well, but I recommend using those that hold sauce well, like fusilli or penne.

→ Is there a non-dairy alternative for the cream?

Yes, you can use coconut cream or a dairy-free heavy cream alternative for a vegan option.

→ How can I make this dish gluten-free?

You can substitute regular pasta with gluten-free pasta made from rice, quinoa, or chickpeas.

→ Can I add additional vegetables?

Definitely! Spinach, bell peppers, or peas make great additions and can be thrown into the pan with the mushrooms.