Name: Mushroom Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 8 oz pasta (fettuccine, tagliatelle, linguine, or your favorite); 2 tablespoons olive oil or butter; 2 cloves garlic, minced; 1 shallot or small onion, finely chopped; 8 oz mushrooms (cremini, button, shiitake, or a mix), sliced; 1/4 cup white wine or 1 tablespoon lemon juice (optional); 1/4 cup heavy cream or reserved pasta water; Salt and pepper, to taste; 1/4 cup grated Parmesan cheese (plus more for serving); Fresh thyme or parsley, chopped (for garnish)

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Mushroom pasta is one of those dishes I turn to when I want something comforting, earthy, and packed with savory flavor. The mushrooms bring a deep umami richness, and when paired with garlic, herbs, and a touch of cream or butter, the result is an irresistible pasta dish that feels both rustic and refined.

Why You’ll Love This Recipe

I love how quickly this comes together while still tasting like something I could get in a cozy restaurant. It’s rich without being too heavy, and the mushrooms give it a meaty depth — even without any actual meat. Whether I make it creamy or keep it light, it’s always a satisfying meal. Mushroom Pasta

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (fettuccine, tagliatelle, linguine, or any favorite)
Mushrooms (cremini, button, shiitake, or a mix), sliced
Olive oil or butter
Garlic, minced
Shallot or onion, finely chopped
Heavy cream or pasta water (optional, for sauce)
Parmesan cheese (grated, for serving)
Fresh thyme or parsley
Salt and pepper
Optional: white wine or lemon juice for brightness

Directions

I cook the pasta in salted water until al dente, then reserve some of the pasta water before draining.
In a large skillet, I heat olive oil or butter and sauté the shallots and garlic until fragrant.
I add the sliced mushrooms and cook until golden and soft, seasoning with salt, pepper, and thyme.
I deglaze the pan with a splash of white wine or a squeeze of lemon juice for extra depth.
I stir in a bit of cream or some pasta water to create a light sauce.
I add the cooked pasta to the skillet and toss everything together until well-coated.
I finish with freshly grated Parmesan and chopped parsley before serving.

Servings and timing

This recipe serves 2–4 people. It takes about 10 minutes to prep and 20 minutes to cook.

Variations

Sometimes I add spinach or kale at the end for color and nutrition. I’ve also used truffle oil for a fancier touch or stirred in goat cheese for a creamy finish. For a vegan version, I skip the cream and cheese and use olive oil with a splash of plant-based milk.

Storage/reheating

Leftovers keep well in the fridge for up to 3 days. I reheat the pasta in a skillet with a splash of water or broth to loosen the sauce. It’s best not to microwave too long or the mushrooms can get rubbery. Mushroom Pasta

FAQs

What’s the best mushroom for pasta?

I use a mix of cremini and shiitake for depth. Any fresh mushroom works — even portobello or oyster mushrooms.

Can I make this dish vegan?

Yes. I use olive oil instead of butter and skip the cheese or use a vegan alternative.

Do I need to add cream?

Not at all. I often use reserved pasta water to make a light sauce that still clings to the noodles.

What pasta shape works best?

I like long noodles like fettuccine or linguine, but short shapes like penne or rigatoni also work great.

Can I freeze mushroom pasta?

I don’t recommend freezing it. The texture of mushrooms and pasta changes when frozen and reheated — fresh is best.

Conclusion

Mushroom pasta is one of my favorite quick dinners — earthy, flavorful, and endlessly adaptable. Whether I’m cooking for myself or for guests, it never fails to impress with its simple, rich, and satisfying taste.