On days where you want a restaurant quality dinner but have no energy or time to go anywhere, try making this simple and creamy mushroom pasta recipe. It’s quick, easy, and most importantly, DELICIOUS.
Everyone should have at least five solid pasta or spaghetti recipes in their recipe box to fall back on for busy weekday night. Using ingredients you already have in your refrigerator or pantry, you’ll be able to whip up a five star meal in minutes.
Here, we needed to figure out what to do with a lot of mushrooms. We had a big container in the fridge and I accidentally used another ingredient I intended for the mushrooms. It happens. So, what do we do with a bunch of mushrooms? We sautee them and add them to our pasta!
Best mushrooms for pasta
The best types of mushrooms for pasta that should be used are ones with a great flavor and keep their texture when cooked.
The most popular varieties, especially in Italian cooking, are Portobello, Crimini, Chanterelle, Morel, and Porcini. There are also preferences and recommendations on the type of pasta to use with each mushroom variety.
Some people prefer spaghetti with Shitake mushrooms, others Morels with penne. The sauce is also a factor!
Since we aren’t going to get super fancy here, and since I like to use easy-to-find, AFFORDABLE, options, and preferrably whatever I have on hand, my general rule of thumb is: Do whatever you want.
Unless you’re trying to impress Julia Child herself, no one is going to tell you if you used the ‘right or wrong’ mushroom.
Making the cream sauce
Do you know what else goes well with pasta? A delicious cream sauce! Even better, a quick pan sauce, that can be made within minutes and with a ton of flavor and depth. Thanks to an arsenal of every plate recipes we have on hand, making cream sauce is now a breeze with some of the tricks they provide!
This mushroom cream sauce is a nice break from a traditional marinara from a jar. You’ll think you’re eating a five-star meal!
In this recipe, you’ll be making the cream sauce from scratch. Don’t worry, it’s easy!
First, you’ll want to slice the mushrooms. We used Baby Bella Mushrooms and sliced them into quarter inch thick slices. Then, add them to a large pan to soften with salt, pepper, and a drizzle of oil. After 4-5 minutes add the garlic and shallots with 2 tablespoons butter and sautee on medium heat for 2 minutes, stirring often.
After the mushrooms, shallots and garlic have softened stir in the cream cheese, until dissolved. This is the base of your pan sauce. You can actually use this as a topping chicken, steak and pork!
Complete the dish following the instructions below.
Finishing the dish
When you boil your pasta, you want to reserve some of the used pasta water before draining. Carefully scoop it out with a ladle into a measuring cup. This will be used to add to the mushroom sauce if you find it to be too thick.
Follow the specified instructions on the pasta to cook appropriately (we like De Cecco Pasta, Penne Rigate). Set aside some pasta water, then drain thoroughly.
Add the drained pasta directly to the pan with the cream sauce and mix until well combined. Add the rest of the ingredients.
If your sauce is too thick, slowly drizzle some of the pasta water into the pan to loosen. Continue until you’re reached your desired consistency.
Mushroom Pasta Recipe
Recipes You’ll Love:
- Creamy Tuscan Chicken Pasta
- Easy Sweet Potato Risotto
- Caprese Arugula Flatbread Pizza
- Roasted Chickpeas over CousCous
- The BEST Roasted Butternut Squash Soup
Mushroom Pasta with Cream Sauce
- 8 oz Baby Bella mushrooms
- 2 medium shallots finely chopped
- 1/2 lb. penne
- chopped parsley
- juice of ½ lemon
- 3 oz cream cheese
- 2 Tbsp. unsalted butter cut into pieces
- 2 oz. grated Parmesan cheese
- salt and pepper
- 2 Tbsp. extra-virgin olive oil
- Bring a large pot of water to a boil and season with a large pinch of salt.
- Cook pasta accordingly.
- As the pasta cooks, add sliced mushrooms to a sautee pan with a drizzle of olive oil, with a pinch of salt and pepper.
- Sautee for 4-5 minutes until softened.
- Add diced shallots and garlic along with the butter. Cook on medium heat until translucent and fragrant.
- Once pasta is cooked, reserve a cup of the pasta water and set aside.
- Drain pasta and add into the pan with the mushrooms.
- Turn on low heat, add cream cheese and parmesan cheese and mix well. Finally, mix in the lemon juice and season with salt and pepper.
- Remove from heat, add to bowls and top with sprinkled parsley.