Mushroom Pasta Recipe

Mushroom pasta is a rich and comforting dish made with golden sautéed mushrooms, garlic, shallots, and a creamy parmesan sauce. It’s quick to prepare, full of flavour, and perfect for a satisfying weeknight meal.

Mushroom pasta is the kind of dish I throw together when I want something rich, fast, and full of flavour, but I don’t feel like measuring or multitasking. It’s a buttery, garlicky, creamy dream of a meal — and the best part is, it takes less than 30 minutes to make.

This is what I turn to when I want real food without effort. Mushrooms give it depth, the cream smooths everything out, and the parmesan brings it all together with that bold, salty kick. This easy mushroom pasta is one of those recipes I make all year round — on tired weeknights, lazy weekends. It is great idea for Meatless Mondays. And it is also very budget-friendly and does not require any tricky ingredients. This mushroom pasta reheats beautifully, and tastes even better the next day.

Why You'll Love This Recipe

I’ve cooked this mushroom pasta so many times I could probably make it blindfolded. It’s a simple recipe, but the flavours are big. You get golden, tender mushrooms coated in melted butter, softened shallots, garlic that perfumes the whole pan, and a bit of cream to tie everything together. The parmesan gives it just enough salt and body without overwhelming the dish.

This pasta works whenever you need it. I’ve had it for dinner with a glass of white wine, or taking leftovers to work lunch. It’s a flexible, reliable bowl of comfort — and if you’ve got mushrooms, garlic, and pasta, you’re already halfway there. Besides that, it is a great recipe to make with your kids, as it is very easy to prepare, but results would be great!

Ingredients for Mushroom Pasta

Here is what I am usually using in this recipe:

• Sliced mushrooms – These are the main event. I always buy them pre-washed and pre-sliced. It’s not about being lazy — it genuinely saves time, and during the week, that matters. And I am always checking the reduction bays in the grocery stores, as they usually would have those mushrooms reduced. Mushrooms bring that savoury, earthy base to the dish and give it some bite.
• Vegetable oil or cooking spray – A small amount at the start helps the mushrooms release their moisture and stops them sticking before the butter goes in.
• Garlic – It’s bold, punchy, and essential. I use 4-5-6 (who even counts!) cloves, minced, to add warmth and depth.
• Shallots – These are softer and sweeter than onions, and they work better with cream. They melt into the background and balance the dish.
• Unsalted butter – A big knob of butter makes everything taste better. This isn’t the moment to worry about fat — start your diet in January. Now, you need richness, and butter gives it to you.
• Fresh cream – I always use full-fat. It adds richness, and blends everything together into a smooth, luxurious sauce.
• Parmesan cheese – This is what gives the sauce its backbone. Salty, nutty, and sharp, it melts in and thickens the cream slightly. No need for flour or roux.
• Salt and black pepper – Use salt carefully. Parmesan already brings plenty, so taste before you add more. Freshly cracked black pepper brightens the whole thing.
• Pasta of your choice – Any shape works. I use whatever I have — spaghetti, linguine, penne, fusilli — it all holds the sauce well.
• Pasta water – Save a ladle or two before draining the pasta. It has starch that helps the sauce cling to the pasta and gives it that glossy finish.

How to Cook Mushroom Pasta

This recipe is straightforward and comes together quickly. The only real trick is not to rush the mushrooms.

1. Step 1: Heat a teaspoon of vegetable oil or lightly spray your pan. Add the sliced mushrooms and cook over medium heat, stirring often. You want to cook them until every bit of moisture has evaporated and the pan looks dry — but look at them closely. Then, add the minced garlic and finely sliced shallots. Stir in a generous knob of butter and let it all soften together. Season lightly with salt and freshly ground black pepper. Let it all cook for 10 minutes total.
   

2. Step 2: While the mushrooms are cooking, boil your pasta according to packet instructions. Before draining, scoop out one or two ladles of the pasta water. Add one ladle of pasta water to the mushrooms.

3. Step 3: Stir in the cream and grated parmesan. Let it bubble gently for about two minutes. Taste the sauce — parmesan adds salt, and the sauce will continue to thicken off the heat. Adjust only if needed, and add more pepper.

4. Step 4: Toss the cooked pasta directly into the pan and mix until everything is coated and glossy. Serve hot, with extra parmesan and you can add fresh basil or parsley leaves.
   

Tip 1: Don’t add garlic and shallots too early — if the mushrooms are still releasing water, they’ll end up boiling rather than sautéing, and you’ll miss out on that rich, caramelised flavour.

Tip 2: Always taste the sauce after adding parmesan. It’s already salty, and it gets more intense as it thickens. It is better to add less salt when cooking, and let everyone to adjust the salt in their plates. Especially, if cooking for kids.

How to Serve and Store

This mushroom pasta is perfect served hot, straight from the pan, with more parmesan and black pepper on top. I like it with rocket salad, or toasted sourdough if I’m feeling extra.

Leftovers keep well for up to three days in the fridge. Store in an airtight container and reheat gently in a pan with a splash of water or milk to loosen the sauce. I wouldn’t freeze it — the cream tends to split.

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Mushroom Pasta Recipe

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Creamy mushroom pasta with garlic, shallots, butter, and parmesan — rich, comforting, and ready in under 30 minutes.

Ingredients

• 1 pack sliced mushrooms (250g)
• 40g unsalted butter
• 1 teaspoon vegetable oil or spray
• 4 garlic cloves, minced
• 2 small shallots, thinly sliced
• 25g grated parmesan (plus extra to serve)
• 50ml fresh cream
• Salt and black pepper, to taste
• Pasta of your choice
• 1 ladle reserved pasta water

Instructions

1. Boil pasta as per instructions. Reserve 1–2 ladles of pasta water before draining.
2. Heat vegetable oil in a skillet. Add mushrooms and cook over medium heat, stirring until water evaporates.
3. Add garlic and shallots. Add butter and cook everything for 10 minutes until fragrant and softened. Season with salt and pepper.
4. Add 1 ladle of pasta water. Stir in cream and parmesan. Heat gently for 2 minutes. Taste and adjust salt if needed.
5. Add pasta to sauce and mix thoroughly. Serve hot with more parmesan and pepper.

Notes

Full-fat cream is best — don’t substitute.

Taste sauce after parmesan before adding salt.

Pre-sliced mushrooms save time.

Don’t skip the pasta water — it binds the sauce.

Not freezer-friendly — cream sauces can split.