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Creamy Mushroom Pasta

This one is for all my one-pot pasta lovers! This creamy mushroom pasta recipe is cozy comfort food absolutely personified. So thick and creamy – almost half soup, half pasta! – this rich and savory mushroom pasta is easily prepared in one pot and beyond stirring in the ingredients, is very hands-off and easy to bring together and onto the table.

This is guaranteed to be a new go-to comfort food at the end of a long day – perfect served with some crusty garlic bread on the side.

creamy mushroom pasta

If you like mushrooms, you’ll adore this creamy mushroom pasta recipe. We have not only a huge helping of sliced chestnut mushrooms (or closed-cup mushrooms) cooked in a rich and creamy white wine sauce for this recipe, but the mushroom pasta is also topped with crispy fried mushrooms for a taste and texture explosion.

How This Creamy Mushroom Pasta Came To Be

This creamy mushroom pasta was inspired by my French onion pasta recipe which you all loved – within 24 hours, my video had been viewed more than 500k times on social media, and now stands at over 2 million views. If that’s not telling me you’d all like to seem more creamy, comforting soupy bowls of pasta, I don’t know what is!

Ever since I made that recipe, I couldn’t get the idea out of my head to combine a classic cream of mushroom soup recipe with pasta. Of course, we all know mushrooms and pasta go together perfectly. 

But I wanted more than just pasta cooked with a mushroom sauce. I wanted a rich, savory, thick sauce that the pasta cooks in – creating the ultimate bowl of winter-warming comfort food.

And I have to say, I succeeded. You are going to love this unami-packed mushroom pasta, I just know it.

Creamy Mushroom Pasta Ingredients:

ingredients needed: onion, garlic, mushrooms, seasonings, white wine, cream, stock, and pasta

The photo above includes everything you’ll need to make this recipe. Scroll down to the recipe card for all the ingredients listed with exact quantities.

What Kind of Mushrooms to Use

You have two main choices of mushroom to use for this mushroom pasta (I’ve tested both, and both work great!):

  • Chestnut mushrooms
  • Closed cup mushrooms

These classic mushrooms should be available in most major stores wherever you are in the world, and provide a fantastic mushroom base for the pasta sauce. 

Other options that could work – but that I haven’t personally tested – include white button mushrooms for a slightly more mild flavor, or portobello mushrooms chopped small.

Step-By-Step Instructions for Making Creamy Mushroom Pasta

For the ingredients and the exact instructions for this delicious mushroom pasta, check the recipe card below. 

Here’s how to make this creamy mushroom pasta. Let’s assume you’ve already done the following prep work:

  • Diced your onions
  • Minced your garlic (fun hack: I broke my garlic mincer so I’ve been using a cheese grater to carefully grate it while I wait for a new one, and it works pretty well!)
  • Slice your mushrooms thinly
  • Mix your vegetable stock cube with 500ml boiling water

Step 1) Saute the onion, then garlic, seasonings, and mushrooms

To start, heat your olive oil in a casserole pan (or large saucepan, if that’s all you have). Then, add your diced onion and saute until it’s soft and translucent – this is typically between 8 – 10 minutes on low heat.

Then, you can go ahead and add your minced garlic, all the seasonings (fresh thyme, salt, garlic pepper, oregano, and smoked paprika) and the butter. Go for another minute or so before adding in your sliced mushrooms.

Step 2) Add plain flour, then deglaze with the white wine

After you’ve sauteed your mushrooms for 5 minutes or so, you can add the plain flour and stir it in. Cook it for a couple of minutes before tipping in your white wine.

Tip: Just use whatever cheap dry white wine you have in the pantry for this recipe! You really don’t need to worry about using a fancy or expensive wine for using it in a sauce, any white wine adds the necessary flavor to the dish. If you don’t want to use alcohol in your cooking, you can just omit it altogether.

Step 3) Add the stock, cream, and pasta

After the alcohol in the white wine has cooked down for a couple of minutes, you can pour in the vegetable stock, the double cream, and the pasta of your choice.

Stir everything together and allow the mushroom pasta to simmer for 10 – 12 minutes or until the pasta is cooked. Make sure you stir it every so often to prevent the pasta from sticking to the bottom of the pan!

What pasta to use? I used farfalle pasta in this recipe (which is also what I used in my French onion pasta recipe) and I think it’s a great size and shape for soupy, saucy pasta dishes. However, you could use whatever type of pasta you prefer, from rigatoni to tagliatelle.

Step 4) Prepare and add the topping

While the mushroom pasta is cooking, fry your chanterelle mushrooms for a few minutes and season with salt, pepper, and smoked paprika. When the mushroom pasta is done, plate it up and top with lemon juice, pecorino cheese, parsley, and the fried mushrooms.

Heaven!

Can I Substitute the Heavy Cream?

The double cream – also known as heavy cream – is important to this recipe for creating a rich and creamy sauce for the pasta. Here are a few potential substitutions that could work (but will change the recipe slightly!):

  • You could use milk instead, but you’ll have a thinner sauce. Consider adding a little more flour to thicken it up.
  • Use a plant-based cream, such as the Elmlea plant-based double cream or the Oatly cream, and omit the Pecorino cheese to make this creamy mushroom pasta vegan-friendly!
  • You could try using coconut milk or homemade cashew cream (soaked cashews blended with water) instead but I’m not sure how well this would work.

Variations and Substitutions

If you’ve read some of my recipes before, you’ll know that I love giving you all recipes that can easily be adjusted based on what you have in your cupboards. Here are a few potential variations/adaptations you could do for this mushroom pasta:

  • Add some chopped kale, cavalo nero, or spinach to add some green to the pasta
  • Add a few tablespoons of sour cream for a flavor similar to Hungarian mushroom soup
  • If you eat meat, you could use chicken stock instead of vegetable stock
  • You could also make your own mushroom stock by pouring boiling water over mixed dried mushrooms and use this instead of vegetable stock
  • Use shallots instead of onions for a slightly milder flavor
  • Use less stock and cream for a less saucy dish
  • Omit the pasta and serve with rice for a dish not too dissimilar from mushroom stroganoff
one pot creamy mushroom pasta topped with crispy chanterelle mushrooms

Storing

This mushroom pasta is best served fresh immediately after cooking it. However, it also stores well as leftovers.

Allow the recipe to cool fully before transferring it to an airtight container and storing in the refrigerator for between 3 – 5 days. 

If you wanted to freeze this recipe, I would recommend making the mushroom pasta sauce but without the pasta. Then, defrost fully and reheat, stirring cooked pasta in just before serving. It won’t be quite the same, but the pasta will taste better than it would having been frozen and then reheated.

Serving

I think this rich and creamy mushroom pasta is absolutely delicious when served exactly as it is. However, if you want sides, any of the following will never steer you wrong:

  • Garlic bread (or cheesy garlic bread!)
  • A simple green side salad
  • A side of roasted green beans or tender-stem broccoli
creamy mushroom pasta

FAQs

What’s the best pot to use for this one-pot mushroom pasta?

I love to use my tried-and-tested casserole dish for this recipe. However, if you don’t have a casserole dish, any large saucepan will do.

Is this recipe gluten-free?

If you use gluten-free wine and corn flour instead of plain flour, then yes, this recipe can be made gluten-free.

Can I make this creamy mushroom pasta vegan?

Vegan mushroom lovers, I’ve got you! Substitute the double cream for a plant-based alternative (I often use the Elmlea brand), or consider using oat milk or cashew cream instead. Omit the Pecorino cheese or use a vegan alternative or a sprinkle of nutritional yeast.

Can I use Parmesan instead of Pecorino?

Yes, you can. Parmesan cheese often is not suitable for vegetarians due to the presence of animal rennet, so I opt for a vegetarian Pecorino cheese instead. If you do not have any dietary requirements, use whatever cheese you prefer.

Try These Other Creamy Pasta Recipes:

creamy mushroom pasta

Easy One Pot Creamy Mushroom Pasta

Yield: 3 portions
Prep Time: 5 minutes
Cook Time: 35 minutes

This creamy mushroom pasta recipe is cozy comfort food absolutely personified. So thick and creamy - almost half soup, half pasta! - this rich and savory mushroom pasta is easily prepared in one pot and beyond stirring in the ingredients, is very hands-off and easy to bring together and onto the table.

Ingredients

  • 2 tbsp olive oil
  • 1 white onion, diced
  • 2 cloves of garlic, minced
  • 2 tbsp butter
  • 2 tsp salt
  • 2 tsp garlic pepper
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 3 sprigs of thyme (stems removed)
  • 200g chestnut or closed cup mushrooms, sliced
  • 3 tbsp plain flour
  • 80ml white wine
  • 500ml vegetable stock
  • 200ml double cream
  • 215g farfalle pasta

Toppings:

  • 1 lemon
  • 15g Pecorino cheese
  • 40g Chanterelle mushrooms
  • 1 handful parley, chopped

Instructions

  1. eat your oil in a large casserole dish and add the diced onions. Saute for 8-10 minutes until soft and translucent.
  2. Tip in your garlic and all the seasonings, cooking for another minute or two.
  3. Add the butter, then tip in the mushrooms and saute for 5-7 minutes, stirring often.
  4. Add the plain flour, stir it for 2-3 minutes, and then deglaze the casserole pan with the white wine.
  5. Cook off the wine for approximately 3-5 minutes, then pour in the vegetable stock, double cream, and farfalle pasta.
  6. Stir everything together and then simmer for 10 - 12 minutes or until the pasta is cooked through. Make sure you stir the dish every so often to avoid the pasta sinking down to the bottom and getting stuck.
  7. While the mushroom pasta is simmering, fry your chanterelle mushrooms (if using) until golden and crispy, and season with a little smoked paprika, salt, and black pepper.
  8. Remove the creamy mushroom pasta from the heat and top with the lemon juice, grated pecorino cheese, chopped parsley, and the crispy fried mushrooms.
  9. Enjoy!

Notes

This mushroom pasta is best served fresh immediately after cooking it. However, it also stores well as leftovers.

Allow the recipe to cool fully before transferring it to an airtight container and storing in the refrigerator for between 3 - 5 days. 

If you wanted to freeze this recipe, I would recommend making the mushroom pasta sauce but without the pasta. Then, defrost fully and reheat, stirring cooked pasta in just before serving. It won’t be quite the same, but the pasta will taste better than it would having been frozen and then reheated.

Did you make this recipe?

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A delicious one pot creamy mushroom pasta recipe that is just perfect comforting, cozy food. This is an amazing rich, thick creamy pasta sauce topped with fried chanterelle mushrooms.

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