Mushroom lovers rejoice! This Mushroom Pasta is loaded with garlic, buttery, caramelized mushrooms enveloped in a luxurious Parmesan mascarpone sauce that has readers raving: “This was amazing!” “Holy moly! This recipe was outstanding!…So easy and delicious! Very special recipe!” and “…cooked
it for my family and they loved it!
Like these readers, you can expect a rich, savory comfort dish I’ve perfected through plenty of delicious trial and error. I’ve also detailed my no-fail method for cooking the best mushrooms ever—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!
MUSHROOM PASTA RECIPE
This Mushroom Pasta recipe will make even non-mushroom lovers believers! We love it for every occasion—from busy weeknight dinners to serving company or as a side to our favorite proteins; honestly, we’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, let’s talk about mushrooms. It’s a sad day when your Mushroom Pasta translates to bland, squishy, lackluster mushrooms – but not this recipe! It’s bursting with the tastiest mushrooms you’ve ever sunk your teeth into. They’re sautéed 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 ingredient—mascarpone cheese—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 sautéing shallots and garlic, then simmer chicken broth with a splash of Dijon and kisses of dried thyme, dried rosemary, dried basil, and paprika. Finally, mascarpone and Parmesan are stirred into the broth until it’s luxuriously creamy. 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, it’s also fabulous with added proteins from Italian sausage and chicken to added veggies such as peas, asparagus, zucchini, artichokes, bell peppers etc. – add whatever suits your pantry, fridge or mood for your perfect Mushroom Pasta every time.
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):
WHAT MUSHROOMS ARE BEST?
You can use any flavorful mushroom other than white mushrooms for this mushroom pasta recipe. I chose to use everyday, easy-to-find cremini/baby bella mushrooms and elevate them with the cooking technique. Cremini mushrooms are a more mature version of the white button mushroom and, therefore, heartier, earthier, and more flavorful overall.
Cremini Mushrooms are younger than the next mature variety, the portobello, and that is why they are often called “baby bella” or “baby portobello” mushrooms. Once they reach about 4″ – 6″ in diameter, they are deemed a portobello. The younger cremini mushrooms still boast a deep, savory flavor.
You are also welcome to use portobello, shiitake, oyster mushrooms, or exotic mushrooms such as chanterelle, morel, enoki, or king oyster mushrooms. You can even mix and match different varieties of mushrooms.
The Best Pasta For This Recipe:
Just about any shape or kind of pasta will work well in this recipe. I particularly love spaghetti, but you can also use:
•Long pasta: Spaghetti, fettuccine, and pappardelle pair well with creamy sauces because they carry the sauce well and add delightful texture to balance the smooth sauce.
•Short tubular pasta: Penne, rigatoni, ziti, cavatappi, and campanelle pair well with creamy sauces because their tubular shape catches the creamy sauces.
•Tortellini: I am a massive fan of tortellini. Any type of tortellini would be delicious here from sausage filled to chicken, cheese, or spinach.
How to Cook Mushrooms
Mushroom Pasta, Mushroom Risotto, Beef Stroganoff, Chicken Stroganoff, etc., depend on beautifully cooked mushrooms. Cooking mushrooms correctly will change how you see – and how enthusiastically you eat—mushrooms. Here are a few simple tricks for gorgeously browned, flavorful mushrooms every time:
•Don’t wash mushrooms. They will absorb water like a sponge and become waterlogged. Waterlogged mushrooms will not brown as well or become as flavorful, and instead will emerge soggy and squeaky. Instead, clean your mushrooms with a damp paper towel.
•Slice to a uniform size. This will help them cook evenly. If you are using a variety of mushrooms, try to slice all of them to a similar size, chopping larger mushrooms down before slicing if needed.
•Don’t crowd mushrooms in the pan. This is key! Mushrooms need enough space so they can sear instead of steam. If you pile raw mushrooms on top of each other, they will become soggy instead of caramelized. 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. It is tempting not to cook your mushrooms to the point all the liquid is absorbed, but keep cooking until they are browned all over for maximum flavor and no liquid remains.
•Don’t cook mushrooms with the sauce. Once the mushrooms are golden, remove them from the pan and don’t continue to cook them with the sauce or the mushrooms lose color, flavor and texture.
•Salt mushrooms at the end. Add salt and pepper as instructed at the end of cooking the mushrooms. Salting your mushrooms while cooking will prevent them from browning in the pan.
How to Make Mushroom Parmesan Pasta
Now that we’re all masters at cooking mushrooms, it’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):
CAN I MAKE MUSHROOM PASTA IN ADVANCE?
You can completely make and assemble your pasta ahead of time and gently warm or prepare elements in advance so it comes together super quickly at dinner time. That being said, it is already a super quick meal!
•Prep ingredients: Slice mushrooms, chop shallots, garlic, and measure spices, etc. for a meal that comes together in minutes.
•Make Sauce: Alternatively, go one step further and make the sauce 100% ahead of time and gently warm it in a skillet with a splash of chicken broth or milk when ready. You can cook and add the mushrooms to the sauce and store them, but they are even better fresh, having never been reheated.
•Pasta: Cook the pasta al dente, drain with cool water, and toss with a drizzle of oil to prevent it from sticking together. Store in the refrigerator until ready to use.
•Combine: When ready to make, cook the mushrooms, remove from the skillet, warm the sauce, then combine.
Mushroom Pasta Recipe Tips
This Mushroom Pasta recipe is pretty straightforward, but here are a few tips and tricks for foolproof pasta every time:
Creamy Mushroom Pasta Recipe Variations
This Mushroom Pasta can be a springboard for all sorts of yummy recipes! Here are a few ideas:
CAN I MAKE THIS RECIPE GLUTEN FREE?
To make this recipe gluten-free, use your favorite gluten-free pasta. The Mushroom Pasta sauce is gluten-free because it uses cornstarch instead of flour as the thickening agent.
Mushroom Pasta Recipe Serving Suggestions
We love this Mushroom Pasta recipe with a big salad, crusty bread and/or any of the following:
How to Store Mushroom Parmesan Pasta
Mushroom Pasta should be stored in an airtight container in the refrigerator. When properly stored, it is good for up to three days.
I do not recommend freezing this recipe because the creamy sauce can break and become a funny texture
To Reheat:
This creamy Mushroom Pasta reheats well, so you can enjoy leftovers for days! Just be aware that you always want to ensure your pasta is cooked al dente, especially if you are reheating.
•Microwave: Microwave for one minute, stir, then continue to heat at 30-second intervals until warmed through.
•Stove: For larger portions, reheat pasta on the stove. You may need to add a splash of milk to thin the sauce as it will have thickened in the refrigerator.
LOOKING FOR MORE PASTA RECIPES?
- Lasagna
- Fettuccine Alfredo
- Cheesy Chicken Bacon Ranch Pasta
- Sun Dried Tomato Pasta
- Skillet Cheesy Meaty Penne
- Skinny Fettuccine Alfredo
- Italian Spaghetti and Meatballs
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Want to try this Mushroom Pasta RECIPE?
Pin it to your Dinner or Pasta Board to SAVE for later!
Find me on Pinterest for more great recipes! I am always pinning :)!
©Carlsbad Cravings by CarlsbadCravings.com
Pasta With Mushroom Sauce
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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 sauté for 2 minutes or until softened. Add garlic and red pepper and sauté 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 TRICKS
This Mushroom Pasta recipe is pretty straightforward, but here are a few tips and tricks for fool proof pasta every time:- Mascarpone: if you aren’t familiar with mascarpone, it’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. Mascarpone can be found at any grocery in the deli/specialty cheeses section in a round tub.
- Parmesan cheese: use ONLY freshly grated Parmesan cheese. It is much more flavorful and melts into silky oblivion unlike powdered or pre-shredded cheese.
- Shallots: one shallot is considered the entire bulb, regardless of how many cloves the bulb contains.
- Don’t wash mushrooms: you should never rinse your mushrooms or they will absorb water like a sponge and become waterlogged. Waterlogged mushrooms will not brown as well or become as flavorful, and instead will emerge soggy and squeaky. Instead, clean your mushrooms with a damp paper towel.
- Don’t crowd mushrooms in the pan: mushrooms need enough space so they can sear instead of steam. If you pile raw mushrooms on top of each other, they will become soggy instead of caramelized. 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: 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 isn’t any liquid remaining.
- Salt and pepper to taste: if your Mushroom Pasta tastes like it’s missing something – 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: room temperature mascarpone melts seamlessly into the sauce. If you forget to take it out of the fridge, microwave it for 20 seconds or so.
- Don’t simmer mascarpone: just like all cheeses, you should not simmer the mushroom pasta sauce once you add the mascarpone or it can curdle.
- Don’t overcook pasta! Nothing ruins pasta faster than mushy pasta! I recommend testing your pasta about 2 or 3 minutes before the box recommends – pasta should be al dente– meaning it should still be a little firm in the center/ have a “bite” to it.
- Add veggies or protein: 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. See post for lots of recipe variations.
How to Store and REHEAT
- Storage: Store pasta in an airtight container in the refrigerator for up to three days.
- Microwave: Microwave for one minute, stir, then continue to heat at 30 second intervals until warmed through.
- Stove: For larger portions, reheat pasta on the stove. You may need to add a splash of milk to thin the sauce as it will have thickened in the refrigerator.
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Catlin says
Oh!! looks wonderful
Jen says
Thank you so much Catlin, I’m excited for you to try it!
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!
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!
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!
Johana says
This is delicious cooked it for my family and they loved it! How many calories would you say are in a serving?
Jen says
Thank you so much Johana, I’m so happy it was a winner! You can calculate nutritional info at: https://www.myfitnesspal.com/recipe/calculator
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!
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!
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!
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!
Susan says
Delicious! I added porcini powder for a deeper mushroom flavor.
Jen says
Wonderful idea Susan! I’m so happy you liked it!
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!
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!
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!
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!
karen olson says
what kind of paprika
Jen says
Hi Karen, any paprika should work! I like using this one: https://www.amazon.com/gp/product/B007WWO4XS/ref=as_li_tl?ie=UTF8&tag=carlscravi0a-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B007WWO4XS&linkId=d50a65d9b7cb44221fe53dc13ff2b83f
James says
Would boursin cheese work in place of the mascarpone?
Jen says
I think that would be tasty!
Tracy says
Wonderful recipe that’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!
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!
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!