This Creamy Mushroom Pasta Recipe is sure to be a hit with vegetarians and meat-eaters alike! This rich and creamy pasta only takes 20 minutes to make and is a filling and delicious weeknight dinner! The sauce is fully loaded with mushrooms, cream, garlic, parmesan, and thyme to give you a dish that warm and comforting and all made from scratch. Use your favorite pasta and serve it with a side salad and some garlic bread for a family-friendly dinner.
½cupfreshly grated parmesan cheese(plus extra to serve)
fresh thyme- for garnish
Instructions
Slice the mushrooms.
Melt the butter and oil together in a large frying pan or skillet.
Add the mushrooms, dried thyme and a good pinch of salt and pepper.
Sauté them until they are golden brown on both sides then add the garlic into the pan and stir together until aromatic.
Remove the mushrooms to a bowl.
Add the white wine to the frying pan/skillet and let it sizzle away until it has reduced by at least half.
Add the thyme leaves, heavy cream, and the parmesan.
Bring to a simmer and then add the mushrooms back in.
Stir well to combine, then check the seasoning.
Turn the heat down to the lowest simmer whilst the pasta cooks.
Bring a large pan of water to the boil, salt it well and then add the pasta. Cook for 1 minute less than the packet suggests. Once cooked, reserve a cup of the cooking water, then drain the pasta.
Add the drained pasta and ¼ cup of the cooking water.
Stir well adding more pasta cooking water if needed.
Serve immediately with extra parmesan cheese and fresh thyme.
Notes
You can use any pasta for this recipe. We prefer Rotini or a long noodle, like spaghetti or linguine.
I like to use either Cremini, Baby Bellas or Swiss Browns, but the recipe will work well with plain white mushrooms.