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A bowl of creamy mushroom pasta with fusilli, garnished with fresh thyme and grated Parmesan.

Creamy Mushroom Pasta

This creamy mushroom pasta pairs al dente pasta with buttery mushrooms and a garlicky cream sauce. It’s an easy 25-minute dinner packed with savory flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients  

  • 8 oz. uncooked short pasta, such as fusilli, bowtie or penne
  • 3 Tablespoons butter
  • 16 oz. mushrooms (See Kelly’s Notes), sliced 
  • 2 teaspoons minced garlic
  • 3/4 cup beef, chicken or vegetable stock (See Kelly’s Notes)
  • 1 Tablespoon Dijon mustard 
  • 2 teaspoons Worcestershire sauce
  • 3/4 cup heavy cream
  • 2 teaspoons fresh thyme leaves
  • Grated Parmesan cheese, for serving (optional)

Instructions 

  • Bring a large pot of salted water to a boil over high heat.
  • Add the butter to a large skillet set over medium-high heat. Once the butter has melted, add the mushrooms and cook, stirring, until the mushrooms have softened slightly, about 3 minutes. Add the garlic and continue cooking an additional 2 minutes.
  • Stir in the stock, Dijon mustard, Worcestershire sauce and heavy cream. Reduce the heat and simmer the sauce until it has thickened slightly, 8 to 10 minutes, then stir in the thyme leaves.
  • While the sauce is simmering, add the pasta to the boiling water and cook until al dente according to package directions. Reserve 1/2 cup pasta water, then drain the pasta.
  • Add the pasta to the skillet with the sauce along with 1/4 cup of the reserved pasta water, tossing to coat. Add more pasta water as needed until the sauce coats the pasta.
  • Taste and season with salt and pepper, then serve topped with freshly grated Parmesan cheese and additional fresh thyme.

Notes

  • This recipe works great with all varieties of mushrooms, including button, cremini, shiitake, etc. I often use a combination of cremini and shiitake.
  • I prefer using beef stock, as I think it lends the richest flavor, but this recipe will work with chicken and vegetable broth as well.
  • Storage and reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of warm milk as needed to loosen the sauce. If you're reheating the mushroom sauce to toss with freshly cooked pasta, thin it with 1/4 to 1/2 cup hot pasta water.
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