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Creamy Mushroom Pasta

Name: Creamy Mushroom Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 450 g chestnut mushrooms (sliced); Salt and freshly ground black pepper; 10 g unsalted butter; 2 cloves garlic (crushed); 1 tbsp freshly plucked thyme leaves; 180-200 g dried spaghetti; 30 g unsalted butter; 2 tbsp plain flour; 350 ml full-fat milk; 15 g Cheddar or Parmesan (grated); 2 tbsp freshly chopped parsley; Freshly grated Cheddar or Parmesan (for sprinkling); 8 sage leaves (fried for a minute or so in hot oil until crispy); 2 egg yolks (optional)

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This Creamy Mushroom Pasta is the perfect weeknight pasta dish. It is quick, easy and packed full of flavour. Imagine nutty, earthy chestnut mushrooms, pan-fried with garlic and thyme, swirled through spaghetti and a creamy sauce. If that wasn’t delicious enough, it is topped with crispy sage leaves and an egg yolk for extra richness.

I love pasta for a quick dinner. Whether that be a speedy Pasta al Pesto in summer or a warming Weeknight Sausage Ragu in winter, I like this Creamy Mushroom Pasta all year round. This is one of those recipes that is designed to be made your own. I often add extra vegetables like spinach or peas or try different cheeses. It’s super versatile and delicious every time (like my truffle pasta).

Why you will love this recipe:
Ingredients:
Substitutions and Variations:
Here’s how to make Creamy Mushroom Pasta:
Cooking Tips:
Frequently Asked Questions
Other recipes you might enjoy:
Creamy Mushroom Pasta Recipe

Why you will love this recipe:

It is quick and easy. The perfect weekday pasta that is ready in under 30 minutes.
It is super comforting and full of flavour. Imagine creamy bechamel sauce, earthy, garlicky mushrooms, fresh herbs, crispy sage and umami-rich cheesy Parmesan.
It uses budget-friendly ingredients you are likely to already have at home.
It is so versatile. You can switch up the pasta, add extra vegetables to the sauce and/or use different cheeses.
It can easily be adapted for vegetarians and vegans.

Ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Chestnut mushrooms – I love the mildly sweet, nutty, earthy flavour of chestnut mushrooms.

Plain flour – also known as ‘all-purpose’ flour. When combined with butter, this forms a roux.

Milk – opt of full-fat milk to create a silky smooth sauce for this Creamy Mushroom Pasta.

Sage leaves – frying the sage leaves in a little oil helps create a deliciously crispy garnish. Ideal for adding a texture contrast to this Creamy Mushroom Pasta.

Egg yolks – these are entirely optional but highly recommended. They create a deliciously rich, silky emulsified sauce as you swirl it through the spaghetti.

Substitutions and Variations:

Mushrooms: you can use other types of mushrooms. If you fancy splashing out, use exotic mushrooms. They often include chanterelle, shiitake or oyster mushrooms which taste heavenly.

Vegetables: you can easily add extra vegetables to this Creamy Mushroom Pasta. Sometimes I throw in a handful of fresh spinach and wilt with the mushrooms. You can also add some peas a couple of minutes before the end of the pasta cooking time.

Cheese: you can use whatever you have in your fridge. Parmesan or Pecorino are delicious. Gruyère adds a wonderful nutty flavour. A strong Cheddar is also ideal.

Meat: you can add extra protein to this Creamy Mushroom Pasta by topping with a pan-fried or roasted chicken breast. It is also great with leftover roast chicken stirred through. Alternatively, fry off pancetta or bacon lardons and stir them through the sauce. Sometimes I sprinkle them on top for a crispy, smoky garnish.

Here’s how to make Creamy Mushroom Pasta:

Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.

ONE: Place a large non-stick frying pan over a medium heat and add the sliced mushrooms. Dry fry for about 5 minutes, stirring occasionally, or until softened. They will release a lot of liquid as they cook, so continue frying until the liquid evaporates. Season with salt and freshly ground black pepper, to taste.

TWO: Add the butter, garlic and thyme and sauté for 2-3 minutes, stirring often, until the garlic is fragrant and golden. Remove from the pan and set aside. Boil the pasta according to packet instructions (until al dente).

THREE: Make the creamy cheese sauce: melt the butter in the same pan you used to fry the mushrooms. Add the flour and cook out over a medium heat, whisking constantly, for a couple of minutes. Gradually pour in the milk, whisking until you have a smooth, creamy sauce. Sprinkle in the cheese and whisk until melted.

FOUR: Add the reserved mushrooms and drained pasta to the creamy cheese sauce with a splash. Toss well to coat. Add a splash of the pasta water to loosen.

FIVE: Stir in the parsley and season to taste.

SIX: Divide between 2 pasta bowls, sprinkle with grated cheese and crispy fried sage leaves. Carefully top each bowl with an egg yolk. Enjoy!

Cooking Tips:

Al dente: cook the pasta until it is ‘al dente’ (meaning ‘to the bite’). It should still be firm when you bite into a piece, but not chalky. Remember it will be cooked for a minute or so as it is tossed through the creamy sauce.

Pasta water: get into the habit of saving the pasta water when you drain your pasta. A few splashes will transform your sauces and take your pasta dishes to the next level.

Egg yolk: trust me, adding an egg yolk makes this Creamy Mushroom Pasta even more luxurious. It will create a deliciously rich and silky sauce as you swirl it through your spaghetti.

Frequently Asked Questions

Why do you add pasta water to the sauce?

Using the pasta cooking water in pasta sauces is one of my favourite chef’s tricks. As the pasta cooks in the boiling water, it releases starch. This creates a starchy pasta water. When you add this to your pasta sauces, it binds and thickens them. If you have a buttery or oily sauce, it will help them become creamy and non-greasy. Put simply, if you want the most delicious, silky smooth pasta sauce, add a splash of pasta water.

What other types of mushrooms can I use in this Creamy Mushroom Pasta?

I love the earthy, nutty flavour of chestnut mushrooms in this Creamy Mushroom Pasta. Plus, they are easy to find which is perfect for a weekday pasta. However, you can use more expensive mushrooms if you want to make this a special occasion recipe. You can find packets of exotic mushrooms in lots of shops. They are likely to include different types of mushrooms like shiitake. These have a rich, smoky flavour and meaty texture. Ideal for taking this Creamy Mushroom Pasta up a notch.

Can I make this Creamy Mushroom Pasta suitable for vegans?

Yes! This Creamy Mushroom Pasta is vegetarian (if you use vegetarian-friendly cheese) and can easily be made vegan. Simply use vegan butter, milk and cheese alternatives and skip the egg yolk.

What can I make with the leftover egg whites?

Otherwise, try a pear and chocolate pavlova. A rich chocolate mousse is another favourite. Otherwise, they freeze well if you aren’t sure what to make just yet.