Mushroom Parmesan Pasta

Mushroom lovers rejoice!  This Mushroom Pasta is loaded with garlic, buttery, caramelized mushrooms enveloped in a luxurious Parmesan mascarpone sauce that has readers raving: โ€œThis was amazing!โ€ โ€œHoly moly! This recipe was outstanding!…So easy and delicious! Very special recipe!โ€ and “…cooked
it for my family and they loved it!

Like these readers, you can expect a rich, savory comfort dish Iโ€™ve perfected through plenty of delicious trial and error. Iโ€™ve also detailed my no-fail method for cooking the best mushrooms everโ€”perfectly golden, never soggy, and bursting with flavor. Plus, the post is packed with tips, step-by-step photos, variations, and serving ideas to help you make it your own!

top view of Mushroom Pasta in a stainless steel skillet garnished with fresh parsley


 

MUSHROOM PASTA RECIPE

This Mushroom Pasta recipe will make even non-mushroom lovers believers! We love it for every occasionโ€”from busy weeknight dinners to serving company or as a side to our favorite proteins; honestly, weโ€™ll take/or make up any excuse to indulge in this favorite way to devour mushrooms. This pasta is savory, garlicky, and creamy, but what sets this recipe head and shoulders above the rest are 1) the caramelized mushrooms and 2) the glorious mushroom pasta sauce.  

Why You’ll Love This Mushroom Pasta Recipe

  • THE MUSHROOMS – First, letโ€™s talk about mushrooms. Itโ€™s a sad day when your Mushroom Pasta translates to bland, squishy, lackluster mushrooms โ€“ but not this recipe!ย  It’s bursting with the tastiest mushrooms you’ve ever sunk your teeth into. Theyโ€™re sautรฉed in butter until caramelized and almost crispy, and only then are they seasoned with salt and pepper for an explosion of flavor. They are also reserved and added to the pasta at the end of cocking so they retain all their tasty flavor and texture.
  • THE MUSHROOM PASTA SAUCE – The sauce is made with my secret ingredientโ€”mascarpone cheeseโ€”which makes it SO easy and SO luxuriously creamy as it cradles every nook and cranny of pasta. Mascarpone melts like a dream because it’s somewhere between butter and cream in texture. It is mild and slightly sweet, so it doesn’t overpower the mushrooms; it just enhances the sauce.
  • QUICK & EASY TO MAKE! – To make, you’ll start by sautรฉing shallots and garlic, then simmer chicken broth with a splash of Dijon and kisses of dried thyme, dried rosemary, dried basil, and paprika.ย  Finally, mascarpone and Parmesan are stirred into the broth until itโ€™s luxuriously creamy.ย ย  Stir in your favorite pasta, and you have decadently creamy, rich, hearty, satisfying, Mushroom Pasta bursting with layers of flavor made with minimal effort.
  • VERSATILE – As delicious as this creamy Mushroom Pasta recipe is in its simplicity, itโ€™s also fabulous with added proteins from Italian sausage and chicken to added veggies such as peas, asparagus, zucchini, artichokes, bell peppers etc. โ€“ add whatever suits your pantry, fridge or mood for your perfect Mushroom Pasta every time.
showing how to make Creamy Mushroom Pasta in a stainless steel skillet by garnishing with fresh Parmesan and parsley
ingredient icon

Creamy Mushroom Pasta Recipe Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

  • Mushrooms: Use baby bella (cremini) mushrooms for rich flavor, or go gourmet with maitake, oyster, or shiitake for even deeper umami. More tips to follow.
  • Mascarpone: If you arenโ€™t familiar with mascarpone, itโ€™s an Italian cheese that is rich and creamy with a subtle milky, sweet, slightly tangy flavor, that is somewhere in between butter and cream, so it melts beautifully and tastes heavenly.  It is also milder than cream cheese (and melts better), so it doesnโ€™t compete with the other flavors but truly lets the mushroom, garlic, and Parmesan shine.
  • Mascarpone can be found at any grocery in the deli/specialty cheeses section in a round tub. 
  • Parmesan cheese: This infuses the sauce with its fantastic salty, nutty flavor. For best results, use ONLY freshly grated Parmesan cheese.  It is much more flavorful and melts into silky oblivion, unlike powdered or pre-shredded cheese.
  • Shallots: You will need two medium shallots, which are mildly sweeter than onions. One shallot is considered the entire bulb, regardless of how many cloves it contains.
  • Garlic:I use 6 cloves of garlic, and it is divine, but feel free to use less if you prefer. You may also use 1 to 1 ½ teaspoons garlic powderโ€”but the real stuff is so much better!
  • Chicken broth: This is more flavorful than just milk or half and half. Make sure you use low-sodium broth so we can control the salt.
  • Dijon mustard: This adds a slight tanginess to complement the robust mushrooms.
  • Olive oil and butter:  Use extra virgin olive oil for superior flavor.   A mixture of butter and olive oil when cooking the mushrooms adds extra flavor, and the olive oil prevents the butter from burning.
  • Cornstarch:  This helps to thicken the sauce to gorgeously thick and creamy.
  • Spices: This recipe is seasoned to perfection with dried thyme, rosemary, basil, salt, and pepper. You are welcome to use fresh herbs if you prefer. The general rule of thumb is 3 to 1, fresh to dried.
  • Red chili pepper flakes:  Just a pinch awakens the flavor of the entire dish.  Use more or less to taste.
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showing how to serve Mushroom Pasta by adding it to a bowl and garnishing with Parmesan

How to Make Mushroom Parmesan Pasta

Now that weโ€™re all masters at cooking mushrooms, itโ€™s time to make our creamy Mushroom Pasta.  You are going to LOVE how easy this pasta is!  Let’s take a closer look with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

  • Step 1: Cook mushrooms.  Cook the mushrooms in two batches by spreading mushrooms in an even layer and cooking for 3 minutes without touching, then continuing to cook and stir an additional 3-5 minutes, until all the liquid is evaporated and mushrooms are golden.  At the of cooking, season with salt and pepper.
  • Step 2: Sautรฉ aromatics.  Melt 2 tablespoons butter in a pan over medium heat.  Add the shallots and sautรฉ for 2 minutes or until softened. Add garlic and red pepper and sautรฉ for 30 seconds.
  • Step 3: Make sauce.  Add chicken broth mixed with cornstarch and all seasonings.  Simmer until thickened, stirring occasionally.
showing how to make mushroom pasta by simmering chicken broth with rosemary, thyme and basil in a stainless steel skillet
  • Step 4: Make it creamy!  Whisk in mascarpone until completely melted, followed by Parmesan until melted.
showing how to make mushroom pasta by stirring in mascarpone and Parmesan until melted
  • Step 5: Assemble.  Add mushrooms to the sauce and stir to combine. Add pasta to the sauce and stir until evenly coated, adding additional pasta water if needed to reach the desired consistency. Stir in the parsley just before serving.
showing how to garnish creamy Mushroom Pasta in a stainless steel skillet by topping with parley and Parmesan

Mushroom Pasta Recipe Tips

This Mushroom Pasta recipe is pretty straightforward, but here are a few tips and tricks for foolproof pasta every time:

  • Salt to taste: If your mushroom pasta tastes a little flat, it probably needs more salt. Salt enhances all the other flavorsโ€”add a pinch at a time until balanced.
  • Use room-temperature mascarpone: When mascarpone is at room temperature, it blends smoothly into the sauce. If you forgot to take it out, a quick 20-second zap in the microwave does the trick.
  • Donโ€™t simmer mascarpone: Once the mascarpone is added, avoid simmering the sauce to prevent curdlingโ€”just gently stir it in off the heat.
  • Reserve pasta water: Always save a cup of pasta water before draining. Its starchiness helps loosen and emulsify the sauce for a silky finish.
  • Thin the sauce if needed: If the sauce gets too thick after adding mascarpone, stir in some reserved pasta water until itโ€™s just right.
  • Salt your pasta water: Salting the water is essential for flavorful pastaโ€”use about 1 tablespoon of salt per 6 quarts of water for best results.
  • Prevent pasta clumping: If you’re not serving the pasta right away, toss it with a little olive oil to keep the strands from sticking together.
top view showing how to serve Mushroom Pasta by adding pasta to a grey bowl

Creamy Mushroom Pasta Recipe Variations

This Mushroom Pasta can be a springboard for all sorts of yummy recipes! Here are a few ideas:

  • Add protein: Hot or mild Italian sausage, ground beef, ground turkey, sliced sausage, rotisserie chicken, or bite-size chicken are all delicious additions. Roasted or butter garlic shrimp would also be fabulous.
  • Add veggies: Toss in peas, asparagus, zucchini, bell peppers, carrots, spinach, or your favorites. You can even repurpose leftover roasted veggies like broccoli or cauliflower for extra flavor and texture.
  • Add roasted tomatoes: Toss cherry tomatoes with olive oil, salt, and pepper, then roast at 400ยฐF for 10โ€“12 minutes. Stir them into the pasta sauce along with the mushrooms.
  • Add artichokes: Tender, slightly sweet, and nuttyโ€”artichoke hearts are a tasty addition. Choose those packed in water (not marinated), chop them, and sautรฉ with the shallots.
  • Make it spicy: The red pepper flakes in the recipe add a touch of heat, but for more kick, stir in an extra ยผ teaspoonโ€”or more to tasteโ€”at the end of cooking.
  • Make it cheesy: Stir in mozzarella cheese for extra creamy decadence and stretch.
showing how to serve Mushroom Pasta recipe in a stainless steel skillet by twirling with tongs

Mushroom Pasta Recipe Serving Suggestions

We love this Mushroom Pasta recipe with a big salad, crusty bread and/or any of the following:

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Pasta With Mushroom Sauce

Mushroom lovers rejoice! This Mushroom Pasta is loaded with garlic, buttery, caramelized mushrooms enveloped in a luxurious, Parmesan mascarpone sauce. Itโ€™s mega comforting, intoxicatingly creamy, exploding with flavor and guaranteed to become a new repeat favorite! This creamy Mushroom Pasta recipe is quick and easy enough for everyday but tastes gourmet enough for company or special occasions. This Mushroom Pasta is also is extremely versatile โ€“ use whatever mushrooms you like, add protein, add veggies, etc. Iโ€™ve also detailed my no-fail method of cooking the best mushrooms ever! This Mushroom Pasta also reheat beautifully for make ahead dinner or meal prep or lunches throughout the week.
Servings: 4 – 6 servings
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes

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Ingredients

PASTA

  • 12 oz. spaghetti or favorite pasta

MUSHROOMS

  • 1 pound cremini/baby bella mushrooms or shiitake Portobello or oyster sliced 1/8-inch thick – divided
  • 4 tablespoons unsalted butter divided
  • 2 tablespoons olive oil divided
  • 1/2 tsp EACH salt, pepper divided

SAUCE

  • 2 tablespoons unsalted butter
  • 2 medium shallots finely chopped
  • 4-6 cloves garlic minced
  • 1/4 teaspoon crushed red pepper flakes more or less to taste
  • 2 cups low sodium chicken broth
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 tsp EACH dried thyme, dried rosemary, dried basil, paprika
  • 3/4 cup mascarpone cheese at room temperature
  • 1/2 cup freshly grated Parmesan cheese plus extra for serving
  • 1/4 cup fresh parsley chopped

Instructions

  • PASTA: Cook the pasta according to package directions in generously salted water. Reserve 1 cup pasta water. Drain then toss with a little olive oil to prevent it from sticking.
  • MUSHROOMS: Meanwhile, cook the mushrooms in two batches. Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in a large heavy bottom skillet. Increase temperature to medium-high and add half of the mushrooms.
  • Spread mushrooms into an even layer and let cook for cook for 3 minutes without touching, then continue to cook and stir an additional 3-5 minutes, until all the liquid is evaporated and mushrooms are golden.
  • Add ¼ teaspoon salt, ¼ teaspoon pepper and cook 30 seconds; remove to plate. Repeat with remaining mushrooms.
  • SAUCE: Melt 2 tablespoons butter in the pan over medium heat. Add the shallots and sautรฉ for 2 minutes or until softened. Add garlic and red pepper and sautรฉ 30 seconds.
  • Turn heat to low and add a splash of chicken broth (to stop garlic from cooking). Whisk the remaining chicken broth with cornstarch then add to the pan followed by Dijon and all remaining seasonings. Bring the sauce to a simmer; simmer until thickened, stirring occasionally.
  • Tun heat to low and whisk in mascarpone until completely melted followed by Parmesan until melted. Add mushrooms and stir to combine.
  • ASSEMBLE: Add pasta to sauce and stir until evenly coated, adding additional pasta water if needed to reach desired consistency. Stir in the parsley. Garnish with additional Parmesan and freshly cracked salt and pepper if desired. Serve immediately.

Notes

TIPS AND TRICKSย 

This Mushroom Pasta recipe is pretty straightforward, but here are a few tips and tricks for fool proof pasta every time:
  • Mascarpone:ย  if you arenโ€™t familiar with mascarpone, itโ€™s an Italian cheese that is rich and creamy with a subtle milky, sweet, slightly tangy flavor, that is somewhere in between butter and cream, so it melts beautifully and tastes heavenly.ย  Mascarpone can be found at any grocery in the deli/specialty cheeses section in a round tub.ย 
  • Parmesan cheese:ย ย use ONLY freshly grated Parmesan cheese.ย  It is much more flavorful and melts into silky oblivion unlike powdered or pre-shredded cheese.
  • Shallots:ย  one shallot is considered the entire bulb, regardless of how many cloves the bulb contains.
  • Donโ€™t wash mushrooms:ย  you should never rinse your mushrooms or they will absorb water like a sponge and become waterlogged.ย  Waterlogged mushrooms will not brown as well or become as flavorful, and instead will emerge soggy and squeaky. ย Instead, clean your mushrooms with a damp paper towel.
  • Donโ€™t crowd mushrooms in the pan:ย  mushrooms need enough space so they can sear instead of steam.ย  If you pile raw mushrooms on top of each other, they will become soggy instead of caramelized.ย  By spreading them out in a single layer, the entire surface area of the mushrooms comes in contact with the sizzling butter in the hot pan so they can caramelize and become crispy around the edges.
  • Be patient:ย  it is tempting to not cook your mushrooms to the point all the liquid is absorbed, but keep cooking until they are browned all over for maximum flavor and there isnโ€™t any liquid remaining.
  • Salt and pepper to taste:ย if your Mushroom Pasta tastes like itโ€™s missing something โ€“ it is probably salt. Salt enhances all of the other flavors. Add additional salt to taste a little at a time if needed.
  • Use room temperature mascarpone:ย  room temperature mascarpone melts seamlessly into the sauce. ย If you forget to take it out of the fridge, microwave it for 20 seconds or so. ย 
  • Donโ€™t simmer mascarpone:ย  just like all cheeses, you should not simmer the mushroom pasta sauce once you add the mascarpone or it can curdle.
  • Donโ€™t overcook pasta!ย  Nothing ruins pasta faster than mushy pasta!ย  I recommend testing your pasta about 2 or 3 minutes before the box recommends โ€“ pasta should be al denteโ€“ meaning it should still be a little firm in the center/ have a โ€œbiteโ€ to it. ย 
  • Add veggies or protein:ย  you can add any protein such as Italian sausage, chicken, etc. or veggies such as zucchini, asparagus, etc. as well as sun-dried tomatoes, artichokes, etc.ย  See post for lots of recipe variations.ย 

How to Store and REHEATย 

  • Storage:ย  Store pasta in an airtight container in the refrigerator for up to three days.
  • Microwave:ย  ย Microwave for one minute, stir, then continue to heat at 30 second intervals until warmed through.
  • Stove:ย  For larger portions, reheat pasta on the stove.ย  You may need to add a splash of milk to thin the sauce as it will have thickened in the refrigerator.ย 

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38 Comments

    • Jen says

      Thank you so much Catlin, I’m excited for you to try it!

  1. Matt Robinson says

    I always need fast & easy dinner ideas and this one will be such a big hit here with my boys. Thank you!

    • Jen says

      You’re so welcome Matt! I hope it saves dinner and becomes a new repeat favorite!

  2. Laura says

    This was amazing! I added chicken thighs and 4 of my kids and husband loved it.

    • Jen says

      Yesss! Thanks for being the first to review this pasta, I’m thrilled it was a winner with the entire family!

  3. Barbara says

    Well all I’ve got to say is, I have never been more excited to try a recipe! You made everything sound so wonderful and easy! You answered every possible question that might come up and made me feel like this will turn out great my 1st time trying it! Thank you in advance for explaining everything so simply!

    • Jen says

      Thank you for your thoughtful comment Barbara! I’m excited for you to try it as well, I hope it becomes a new favorite!

  4. Johana says

    This is delicious cooked it for my family and they loved it! How many calories would you say are in a serving?

  5. Sally Dumont says

    Loved this! Did need to substitute ricotta for mascarpone and it worked perfectly. Will definitely make again.

    • Jen says

      Thanks so much Sally, I’m so happy you loved it!

  6. Tina says

    This was a very tasty dish! My husband & kids really liked this one. It was a straightforward recipe, and I very much appreciated the tips you shared, especially the one for cooking the mushrooms. Thank you!

    • Jen says

      You’re so welcome Tina! I’m so pleased it was a hit with the entire family!

  7. Angela says

    This was so yummy. I could seriously just snack on the mist after they are cooked.

    • Jen says

      Thanks so much Angela, I’m so pleased it was a hit!

  8. Michele says

    Not sure when you add the Dijon?

    • Jen says

      Sorry Michele, you add it in step 6 to the sauce after you add the chicken broth. Enjoy!

  9. Susan says

    Delicious! I added porcini powder for a deeper mushroom flavor.

    • Jen says

      Wonderful idea Susan! I’m so happy you liked it!

  10. Tony says

    Mushroom with Pasta and Mascarpone cheese with wonderful. My daughter who doesn’t like much said ” Dad this is good, you can make this again, we laughed. I added Prosciutto sun dried tomatoes just to change it up.Thanks for this.

    • Jen says

      That’s the ultimate compliment, thank you Tony! And I love your additions!

  11. Les says

    Just like all the other recipes I have made from your website, this one was super delicious!! I don’t hesitate to take one of your recipes and make it for the first time when I have company for dinner. I love that it is not just a recipe, but an entire ‘story’ about the food you are making.

    • Jen says

      Thank you for your thoughtful comment Les! I’m honored you trust my recipes and that this mushroom pasta was another winner!

  12. Lynn says

    Holy moly! This recipe was outstanding! Jen, how do you come up with these amazing recipes? I added some leftover rotisserie chicken to add some protein. So easy and delicious! Very special recipe!

    • Jen says

      Thanks Lynn, you’re so sweet, I just love to be creative with food! I’m so pleased this was another hit!

  13. Patti says

    This was more work than I had anticipated but it was delish. I think it would have benefited from fresh herbs instead of dried as it missed that added kick of flavour only fresh can provide.

    • Jen says

      Thanks Patti, I’m so pleased it was worth the effort!

  14. karen olson says

    what kind of paprika

  15. James says

    Would boursin cheese work in place of the mascarpone?

    • Jen says

      I think that would be tasty!

  16. Tracy says

    Wonderful recipe thatโ€™s full of flavour. Made exactly as written. Will definitely be making again and again

    • Jen says

      Thank you! I’m so happy you found a go-to recipe!

  17. Paula says

    Wonderful sauce! I did add a little crumbled bacon and chopped chicken breast just before serving.

    • Jen says

      Yum! I’m so pleased you enjoyed it!

  18. Brandi says

    This was really good. I added some leftover steak and that turned out great as well.

    • Jen says

      Hi Brandi! Thank you for your review! I bet the steak was extra yummy with it!