15-Minute Creamy Mushroom Pasta
Silky pasta tangled with earthy mushrooms in a cream sauce that tastes like you actually read the recipe first. Fast, rich, and just the right amount of indulgent for a Tuesday night.
Ingredients
- 12 oz pasta fettuccine, linguine, or spaghetti
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 8 oz cremini or button mushrooms sliced
- 2 cloves garlic minced
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- ¼ cup pasta cooking water reserved
- 2 tbsp chopped fresh parsley optional
Instructions
- Bring a large pot of salted water to a boil; cook pasta until al dente according to package instructions. Reserve ¼ cup pasta water before draining.
- While pasta cooks, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms, salt, and pepper; cook 4–5 minutes until golden.
- Stir in garlic and cook for 30 seconds.
- Reduce heat to medium and stir in heavy cream, Parmesan, and reserved pasta water. Simmer 1–2 minutes until slightly thickened.
- Toss pasta in the sauce until coated. Garnish with parsley if desired. Serve immediately.
Notes
• Why it works: Mushrooms bring deep umami, Parmesan adds salty richness, and the cream ties it together in record time.
• Shortcuts: Use pre-sliced mushrooms and jarred minced garlic.
• Toddler-friendly: Slice mushrooms smaller and use a mild pasta shape like rotini.
• Apéro energy: Serve in small bowls with forks for a luxe snack portion.
• Shortcuts: Use pre-sliced mushrooms and jarred minced garlic.
• Toddler-friendly: Slice mushrooms smaller and use a mild pasta shape like rotini.
• Apéro energy: Serve in small bowls with forks for a luxe snack portion.