Mushroom Pasta With Sauce
This Mushroom Pasta With Sauce is a simple, comforting dish that brings together tender mushrooms and a rich, flavorful sauce tossed with your favorite pasta. The mushrooms add a lovely…
By Ava
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Reading time: 6 min
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This Mushroom Pasta With Sauce is a simple, comforting dish that brings together tender mushrooms and a rich, flavorful sauce tossed with your favorite pasta. The mushrooms add a lovely earthiness, while the sauce wraps everything up in a smooth, creamy texture that feels just right. It’s the kind of meal that’s easy to make but feels special every time.
I love making this mushroom pasta when I want something cozy but not fussy. The mushrooms cooking down with garlic and herbs fill the kitchen with such a wonderful smell—it’s one of those smells that makes you instantly happy. I usually use button or cremini mushrooms, but feel free to mix in whatever you have on hand to make it your own.
My favorite way to serve this is with a sprinkle of fresh parsley and a good grating of Parmesan on top. It’s great for a weeknight dinner or even when friends come over, because it’s quick, tasty, and everyone always asks for seconds. Plus, it pairs nicely with a simple green salad or some crusty bread to soak up the sauce.
Key Ingredients & Substitutions
Pasta: Fettuccine or tagliatelle are perfect for holding the creamy sauce, but you can swap them with linguine or even spaghetti if needed. Just pick a pasta shape that traps sauce well.
Mushrooms: Using a mix like cremini, button, and porcini adds depth, but any mushrooms will work. If fresh aren’t available, dried mushrooms soaked in warm water make a great substitute. Just soak, drain, and add the soaking liquid to the sauce for extra flavor.
White wine: This adds brightness and helps deglaze the pan, but you can skip it or swap with a splash of vegetable broth and a squeeze of lemon juice for acidity.
Cream: Heavy cream makes the sauce rich and smooth. For a lighter option, try half-and-half or a mix of milk and cream cheese. Just keep the sauce creamy but not too runny.
Parmesan cheese: It gives a salty, nutty finish. If you don’t have Parmesan, Pecorino Romano or Asiago work well. For a dairy-free choice, nutritional yeast is a handy substitute, giving a cheesy flavor.
How Can I Get the Mushrooms to Brown Perfectly Without Steaming?
Getting mushrooms to brown nicely is key for deep flavor. The trick is to cook them in a hot pan without crowding them, so they don’t steam and turn rubbery.
- Use a large skillet and heat olive oil and butter until shimmering.
- Add mushrooms in a single layer without stirring for a couple of minutes to let them brown.
- Then stir and cook until most moisture evaporates and edges turn golden.
- If your pan gets crowded, cook mushrooms in batches or use a bigger pan.
- This way, you’ll get nicely caramelized mushrooms full of flavor for your sauce.
Equipment You’ll Need
- Large pot – for boiling the pasta evenly without sticking.
- Large skillet or frying pan – perfect for sautéing mushrooms and cooking the sauce.
- Wooden spoon or spatula – lets you stir without scratching your pan.
- Colander – to drain the pasta quickly and easily.
- Grater – handy for fresh Parmesan to finish your dish.
Flavor Variations & Add-Ins
- Add cooked chicken or crispy bacon for extra protein and a smoky touch.
- Swap Parmesan with goat cheese or ricotta to try a creamier, tangier sauce.
- Mix in sautéed spinach or kale for added color and nutrition.
- Stir in fresh herbs like basil or sage for a different herbal twist.
Mushroom Pasta With Sauce
Ingredients You’ll Need:
Pasta & Sauce:
- 12 oz (340 g) fettuccine or tagliatelle pasta
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 12 oz (340 g) mixed mushrooms (cremini, button, porcini), sliced
- 1/2 cup dry white wine (optional)
- 1 cup heavy cream
- 1/2 cup vegetable or chicken broth
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- Salt and freshly ground black pepper, to taste
- 1/4 tsp red pepper flakes (optional, for subtle heat)
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep your ingredients and 20 minutes to cook everything. So, in around 30 minutes, your delicious mushroom pasta with creamy sauce will be ready to serve!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to boil. Add the pasta and cook according to the package directions until it’s al dente (tender but still a bit firm). Save about a cup of the pasta water, then drain the pasta and set it aside.
2. Sauté the Aromatics:
In a large skillet, heat olive oil and butter over medium heat. Add the chopped onion and cook for 3-4 minutes until it turns translucent. Then add the minced garlic and sauté for another minute, until fragrant but not browned.
3. Cook the Mushrooms:
Add the sliced mushrooms to the skillet. Cook them for 7 to 10 minutes, stirring occasionally, until they are nicely browned and their moisture has evaporated.
4. Build the Sauce:
Pour in the white wine (if using) to deglaze the pan. Let it simmer for 2-3 minutes until mostly evaporated. Next, stir in the cream, broth, thyme, red pepper flakes (if you like a little heat), salt, and pepper. Turn the heat to low and let the sauce gently simmer for 4-5 minutes until it thickens a bit.
5. Combine Pasta and Sauce:
Add the drained pasta right into the pan with the sauce. Toss everything together to combine well. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.
6. Finish with Cheese and Serve:
Mix in the grated Parmesan cheese until melted and creamy, coating all the pasta. Taste and adjust the seasoning if needed. Serve the pasta hot, topped with chopped parsley and extra Parmesan for a beautiful, tasty finish.
Can I Use Frozen Mushrooms for This Recipe?
Yes, you can! Just make sure to thaw them completely and pat them dry before cooking to avoid excess moisture, which can make the sauce watery.
Can I Make This Pasta Ahead of Time?
Absolutely! Prepare the sauce and pasta separately, then combine and reheat gently on the stove just before serving. Add a splash of cream or pasta water if the sauce tightens up.
How Should I Store Leftovers?
Store leftover mushroom pasta in an airtight container in the fridge for up to 3 days. Reheat slowly on the stove or in the microwave, stirring occasionally to ensure even warming.
What Can I Substitute for Heavy Cream?
If you want a lighter option, use half-and-half or a mix of milk with a little cream cheese. This keeps the sauce creamy without being too heavy.