Creamy Mushroom Pasta – Quick & Easy 30-Minute Recipe

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Table of contents:

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https://youtu.be/D40YYsQsWS8

How to Make Creamy Mushroom Pasta

Good news! This Creamy mushroom pasta recipe is very easy to make and comes together in around 30 minutes from start to finish. We suggest prepping all the ingredients first to allow for easier cooking. Here’s what you’ll need: 

Ingredients

• 17 oz. (500g) Tagliatelle pasta (or a pasta of your choice)
• Around 2 liters of water
• Extra Virgin Olive Oil
• 17 fl. Oz. (500 ml) Heavy Cream (double cream)
• 10 oz. (300g) Mushrooms, sliced
• 1 onion, diced fine
• 3 garlic cloves, diced fine (or minced)
• 1 heaped Tsp Sweet Paprika
• 1 tsp Ground Cumin
• Salt and pepper (to taste) 

Equipment

• 1 Large pot with lid (for boiling the pasta)
• Cooking tongs
• 1 large Deep-sided Skillet or pan 
• Wooden spatula
• Wooden Cutting Board
• Chef Knife
• Ladle
• Garlic Press (optional)

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Step-by-Step Instructions

Step 1 – Prepare Veg

• Dice the onion and garlic, wash and slice the mushrooms.
• Add a splash of oil to a large skillet on medium-high heat. Once the pan is hot, sauté the onion until it is golden brown (approximately 5 minutes). 
• Reduce heat to medium, add the garlic, and cook until fragrant (around 1-2 minutes). 
• Add the mushrooms and continue to saute for around 8-10 minutes or until the mushrooms soften. 

Step 2 – Add Seasoning and Cream

• Reduce heat to low and add the Cream and stir through.
• Add the paprika, cumin, and season to taste with salt and fresh cracked black pepper. Stir again and leave to gently simmer on a low heat while you prepare the pasta.

Step 3 – Prepare Pasta

Note: For convenience, we use store-bought fresh Tagliatelle pasta. 

• Add around 2 liters of water (33 fl oz.) to a large deep pot with a lid. Add a good pinch of salt and bring to a rolling boil.
• Once the water is boiling, add the pasta and cook until al dente (around 10 minutes – Check package instructions for information on cooking times for achieving ‘al dente’ pasta). 

Step 4 – Add Pasta to the Sauce

• Add 1 ladle worth of pasta water to the mushroom sauce and stri through. 
• Note: If you prefer a thinner sauce, add more pasta water.
• Use cooking tongs to add the pasta to the sauce and gently stir through so the pasta is covered in sauce. 
• Serve into bowls and garnish with some fresh chopped parsley. 

(optional:) Add some freshly grated Parmesan cheese.

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Cooking tips

• No need to strain the pasta from the water, use cooking tongs and transfer the pasta into the sauce. Don’t forget to add some of the delicious pasta water to the sauce. It helps get the smooth, velvety texture. 
• Make sure you wash any dirt and grit from your mushrooms before slicing. A soft vegetable scrubber works well to remove any stubborn grit (or gently scrub by hand).  
• Butter or Olive Oil? We opted to use good-quality extra virgin olive oil instead of butter. Olive oil offers a great flavor and works well with this recipe. It’s also a healthier option compared to butter. 
• If you’re looking to add a little extra flavor, sprinkle some freshly grated Parmesan cheese into the sauce just before adding the pasta and/or as a garnish. 
• Looking to bulk up this recipe with extra protein? Add some Grilled chicken breast or turkey breast. 

Storage and Reheating

Store any leftovers in an airtight container in the fridge for up to 3 days. This recipe will keep when frozen for up to three months. To reheat from frozen, allow pasta to thaw before reheating in a pan over a medium heat for 5 minutes or until warmed.

Origin of Creamy Mushroom Pasta

This recipe has its roots in Northern Italy, where cream and butter were used extensively in cooking sauces for pasta. Of course, Italy is the birthplace of pasta, and dishes like fettuccine alfredo or tagliatelle ai funghi (pasta with mushrooms) showcase early combinations of pasta with butter, cream, or cheese-based sauces.

This recipe is a Mediterranean-inspired version, embracing other ingredients such as paprika and ground cumin that would not normally be found in traditional Italian pasta recipes.

Best Mushrooms to Use

For Creamy Mushroom Pasta, the best mushrooms are those that offer a rich, earthy flavor and a satisfying texture. Here are some excellent varieties to consider:

1. Cremini (Baby Bella) – Slightly more robust in flavor than white button mushrooms, creminis are a versatile and affordable option with a meaty texture.
2. White Button – While milder than others, they’re widely available and still contribute a pleasant flavor and texture, especially when sautéed until golden.
3. Portobello – These are mature creminis with an even deeper, umami-rich flavor. Slice them thin for a hearty, almost steak-like addition to your pasta.
4. Porcini – A Staple in Northern Italian cuisine, wild porcini mushrooms have a deep, earthy, and nutty flavor that is both rich and savory.
5. Shiitake – Known for their intense, woodsy taste and chewy texture, shiitakes add depth and a gourmet touch to creamy sauces.
6. Oyster Mushrooms – Delicate in texture and mild in flavor, oyster mushrooms absorb the creamy sauce beautifully and add an elegant flair.
7. Chanterelles – If you can find them (or splurge a little), chanterelles offer a subtly peppery, nutty flavor that pairs wonderfully with cream-based sauces.

Tip: A mix of mushroom types often gives the most complex and satisfying flavor profile. Sautéing them in butter or olive oil until golden brings out their best before adding cream or other ingredients.

Best Pasta to Use

When making Creamy Mushroom Pasta, the choice of pasta plays a big role in how well the sauce clings and how satisfying the texture is. Here are some of the best pasta types to consider:

1. Tagliatelle (classic choice)

• Wide, ribbon-like noodles that hold creamy sauces beautifully.
• Offers a luxurious mouthfeel and is perfect for richer dishes.

2. Fettuccine

• Slightly narrower than tagliatelle, but still flat and ideal for creamy sauces.
• Commonly used in Alfredo dishes, so it pairs naturally with mushroom cream sauces.

3. Pappardelle

• Very wide ribbons that are especially good with chunky mushrooms like portobello or porcini.
• Great for hearty versions of the dish.

4. Linguine

• Long, flat, and a bit thinner than fettuccine.
• A good alternative if you want something lighter but still creamy.

5. Penne

• Short, tube-shaped pasta that holds sauce inside and out.
• Excellent for creamy dishes with added ingredients like spinach or chicken.

6. Rigatoni

• Larger tubes with ridges, which help grip creamy sauces and mushroom pieces well.

7. Farfalle (Bow-Tie Pasta)

• Adds a playful texture and works well if you’re mixing in vegetables or herbs.

8. Fusilli or Rotini

• Twists and spirals that trap the creamy sauce in every curve.
• Great if you’re using a mushroom medley with varying textures.

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Nutrition Facts

Creamy Mushroom Pasta recipe (serves 4):

Nutrient	Amount per Serving	% Daily Value (DV)
Calories	662 kcal	33%
Total Fat	51.8 g	66%
Saturated Fat	29.6 g	148%
Cholesterol	171.2 mg	57%
Sodium	66.6 mg	3%
Total Carbohydrates	41.0 g	15%
Dietary Fiber	3.4 g	12%
Total Sugars	7.1 g	14%
Protein	11.8 g	24%

⚠️ Note: This dish is high in saturated fat and cholesterol due to the heavy cream. For a lighter option, you could substitute part of the cream with milk or a plant-based alternative.