My creamy mushroom pasta is what happens when butter, garlic, and mushrooms throw a dinner party—and you get an invite. It’s rich but not heavy, simple but a little luxurious, and ridiculously easy to pull off. The secret? Let the mushrooms get really golden brown, finish with a swirl of butter (because we’re not quitters), and never, ever skip the pasta water.
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
Creamy garlic mushroom pasta on repeat !
I never understood why people made such a big deal about mushrooms until I had a bowl of creamy pasta with mushrooms at a tiny, hole-in-the-wall trattoria in Rome. It was simple—just mushrooms, butter, and cream— and I had asked them to leave the chicken out. It tasted like pure magic. Ever since I’ve been chasing that same depth of flavor, and this recipe delivers!
The key is letting the mushrooms get deeply golden, swirling in just enough heavy cream to make it velvety, and finishing with pasta water to bring it all together. It’s the kind of pasta that feels fancy but takes barely 30 minutes—and trust me, people will fight over the last bite.
Got leftover mushrooms or just can’t get enough of them? You’ll love my mushroom tartlets and vegetarian stuffed mushrooms—both are packed with flavor and perfect for any occasion!
📋 Ingredients and notes
You’ll need cremini mushrooms for depth, fresh garlic for aroma, and unsalted butter for a smooth base. Heavy cream and parmesan cheese create a luscious sauce, while a splash of dry white wine adds a touch of brightness. Toss it all with fettuccine, season with salt and pepper, and finish with fresh parsley for a perfect balance of flavors.
Shruthi’s Top Tip
Overcrowding the pan = steamed mushrooms. Let them cook in a single layer so they get beautifully browned and caramelized.
- Once the cream goes in, keep the heat low. High heat can make it break or turn grainy instead of staying smooth and velvety.
- Save that pasta water! It’s the key to a silky sauce. Add it gradually until you reach the perfect consistency—it should coat the pasta without feeling heavy
- After tossing everything together, let the pasta sit for 2-3 minutes before serving. This lets the sauce thicken slightly and cling better.
Variations & Substitutions
- Make it vegan: Swap butter with olive oil or vegan butter. Instead of using heavy cream, use full-fat coconut milk or cashew cream. For cheese, use a vegan parmesan substitute.
- Mushrooms: I like to use cremini mushrooms because they bring a deep, earthy flavor. But, white button mushrooms and portobello mushrooms will also work.
- Fresh garlic is best, but you can swap it with ½ teaspoon garlic powder in a pinch.
- The butter adds richness and helps the mushrooms soak up all that garlicky, wine-infused goodness. Finish with a little extra for an ultra-silky sauce.
- No wine? No problem. A splash of vegetable broth or even a squeeze of lemon juice can add brightness. Just don’t skip the deglazing step—it’s key for flavor.
- Fettuccine is classic pasta choice for creamy sauces. Swap with linguine, spaghetti, or gluten-free pasta if needed.
- Want to take it up a notch? Try adding a handful of sautéed spinach or a sprinkle of truffle salt for a next-level twist.
- If you want a spicy kick, sprinkling red pepper flakes or cayenne pepper will do the trick.
📖 How to make mushroom fettuccine
Step 1:
Add the mushrooms to a dry pan and sauté for 10-15 minutes, over medium heat, stirring occasionally, until they are soft and deeply browned. Melt 2 tablespoons of butter. Stir in the garlic and cook for 30 seconds, until fragrant.
Step 2:
Pour in the white wine, scraping up any browned bits from the skillet. Let it simmer for 1-2 minutes, until the wine reduces by half. Reduce the heat to low and add the heavy cream, Parmesan, and remaining butter. Stir until smooth and creamy, then let the sauce gently simmer while you prepare the pasta.
Step 3:
Cook the fettuccine according to package instructions until al dente. Before draining, reserve 1 cup of pasta water. Add the fettuccine to the skillet with the mushroom sauce. Toss with tongs to coat, adding reserved pasta water as needed to reach a silky consistency. Season and serve immediately, garnished with chopped parsley.
🍴 How to serve creamy pasta with mushrooms
Serve this creamy mushroom pasta with warm, buttery garlic bread or soft dinner rolls—I love using them to soak up every last bit of that rich, garlicky sauce. For a well-rounded meal, pair it with an Italian chopped salad for freshness or roasted asparagus or air fryer Brussels sprouts for a bit of crunch. However you serve it, this dish is pure comfort on a plate!
🍴Storage and reheating suggestions
Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
Reheat it in the microwave for 1-2 minutes or on the stovetop over medium heat. To loosen the sauce, add a splash of water or broth.
🍴 Other creamy pastas
If you like this recipe, check out my other creamy vegetarian pasta recipes:
Spring Pea Pasta
No Chill Chocolate Chip Cookies
Creamy Wild Rice Soup
Air Fryer Tortilla Chips
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Creamy Mushroom Pasta
Ingredients
- ½ cup unsalted butter, divided
- 2 teaspoons garlic, minced
- 16 ounces cremini mushrooms, cleaned and sliced
- ½ cup dry white wine, see notes if you don’t have some on hand
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 pound fettucine
- 1 teaspoon salt, plus more for pasta water
- Black pepper, to taste
- 1 cup reserved pasta water, as needed
- 1 tablespoon fresh parsley, chopped for garnish
Instructions
- In a large skillet over medium heat, melt 2 tablespoons of butter.
- Add the mushrooms and sauté for 10-15 minutes, stirring occasionally, until they are soft and deeply browned. Stir in the garlic and cook for 30 seconds, until fragrant.
- Pour in the white wine, scraping up any browned bits from the skillet. Let it simmer for 1-2 minutes, until the wine reduces by half.
- Reduce the heat to low and add the heavy cream, Parmesan, and remaining butter. Stir until smooth and creamy, then let the sauce gently simmer while you prepare the pasta.
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Before draining, reserve 1 cup of pasta water, then drain the pasta and return it to the pot.
- Add the fettuccine to the skillet with the mushroom sauce. Toss with tongs to coat, adding reserved pasta water as needed to reach a silky consistency. Season with salt and black pepper to taste.
- Serve immediately, garnished with chopped parsley.
Notes
- Let the mushrooms brown: Cook them undisturbed for a few minutes before stirring to develop deep flavor.
- When adding the white wine, use a wooden spoon to scrape up all the flavorful browned bits from the skillet. This is where a lot of the richness comes from!
- No wine? No problem. A splash of vegetable broth or even a squeeze of lemon juice can add brightness. Just don’t skip the deglazing step—it’s key for flavor.
- Stirring in cold butter at the end (a technique called “monte au beurre”) helps create a luxuriously smooth, restaurant-quality sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
