Creamy Mushroom Pasta

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. You don’t want to miss this one…

There is something very reassuring about knowing you have a couple of packets of pasta in your larder. It means that you are only minutes away from a quick meal. Whether that be a speedy Pasta al Pesto in summer or a warming Weeknight Sausage Ragu in winter. This Creamy Mushroom Pasta is a firm favourite in my house. I love making it for a quick working-from-home lunch or simple supper when we are all tired and hungry. However, thanks to the crispy sage leaves and indulgent egg yolk, it is impressive enough for a date night or special occasion.

Don’t be afraid to get creative with this Creamy Mushroom Pasta. It 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. You can also experiment with different types of mushrooms and try out various herbs. Sometimes I even add shredded leftover roast chicken. Enjoy playing around and creating your own signature weekday pasta. I can’t wait to hear what you think!

Why you will love this Creamy Mushroom Pasta
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.

You will need the following 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. 

Salt - I recommend Maldon Salt for the best flavour. You can use the garlic version for a stronger garlic flavour.

Black pepper - freshly ground black pepper adds a hint of warmth. You can use freshly ground mixed peppercorns for a more complex flavour profile.

Butter - opt for unsalted so you can control the salt level in this Creamy Mushroom Pasta. It helps add flavour to the base of the dish.

Garlic - I find two cloves of garlic is perfect for a subtle garlic flavour. You can add more if you like a stronger garlic flavour. 

Thyme - some freshly plucked thyme adds an aromatic, herby flavour to the mushrooms.

Spaghetti - I always have a packet of spaghetti in my cupboard. It cooks quickly and is perfect for this Creamy Mushroom Pasta.

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.

Cheese - this isn’t a particularly cheesy sauce. You just add a hint for a subtle umami, cheese flavour. I like to use Parmesan or a strong Cheddar.

Parsley - this adds a fresh, slightly peppery, flavour to 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. It is really important to use eggs stamped with the British Lion mark. I like to use free-range too. If you are making this Creamy Mushroom Pasta for vulnerable groups, it is best to omit the raw yolks.

Substitutions and Variations:

• Mushrooms: chestnut mushrooms are ideal because they are easy to find and have a nutty, earthy flavour. You can use other types of mushrooms though. If you fancy splashing out, use exotic mushrooms. They often include chanterelle, shiitake or oyster mushrooms which taste heavenly.
• Herbs: you can swap the parsley for all sorts of different herbs in this Creamy Mushroom Pasta. Finely chopped rosemary is a delicious substitute for freshly plucked thyme. Lemon thyme is also lovely and brings a zesty lemon flavour. Freshly chopped coriander or finely chopped chives both work well instead of parsley. You can use dried herbs if that is all you have. Just remember to use less as they have a stronger flavour. Dried thyme, oregano, rosemary, mixed herbs or herbes de provence are all good options.
• Garlic: if you don’t have fresh garlic, you can use garlic granules or a dollop of garlic paste. You can also use roasted garlic cloves and squeeze them into the sauce. They have the most wonderful flavour. You can either roast your own or use a jar like Belazu's Flavour Hacks Roasted Garlic. 
• Vegetables: you can easily add extra vegetables to this Creamy Mushroom Pasta. Sometimes I throw in a handful of fresh spinach and wilt off with the mushrooms. You can also add some petit pois or peas a couple of minutes before the end of the pasta cooking time.
• Cheese: you can use whatever you have in your fridge. If not making for vegetarians, Parmesan or Pecorino are delicious. Gruyère adds a wonderful nutty flavour. If you are making for vegetarians, Gran Moravia is perfect. A strong Cheddar is also ideal. You can make your sauce even creamier by using a soft cheese. I like Brie or Camembert (with the rind removed). 
• Pasta: you can use pretty much any type of pasta (except lasagne sheets!) in this Creamy Mushroom Pasta. Shapes like fusilli, farfalle and rigatoni all work well. However, I prefer longer strands like spaghetti, linguine or bucatini as the sauce clings better. I use dried pasta in the recipe as I always have some in my larder, but you can use fresh. Just remember to adjust the weight and cooking time.
• 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.
• Lemon zest: for a refreshing, zesty flavour, grate over the zest of a lemon just before serving. You can also stir it through the sauce. I find it helps cut through the richness and really lift the dish.
• Truffle: add a touch of luxury by drizzling with truffle oil just before serving. However, a little goes a long way so don’t be too heavy-handed. If you want to take your Creamy Mushroom Pasta to a whole new level, some fresh truffle shavings would taste INCREDIBLE! 

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 below 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.
• Cheat’s sauce: don’t worry if you don’t have the time (or energy) to make the bechamel sauce. You can add a splash of cream, dollop of mascarpone or even Boursin. Simply stir through the drained pasta over a gentle heat until melted and creamy. 
• 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.
• Crispy sage: it is very quick and easy to make crispy sage leaves. Just heat a drizzle of olive oil in a large non-stick frying pan set over a medium-high heat. Add the sage leaves and fry for a minute or so on each side - or until crispy. Remove from the pan, tip onto a plate and set aside until needed.

Frequently Asked Questions

Other recipes you might enjoy:

If you like the sound of this Creamy Mushroom Pasta, try my Spicy 'Nduja Pasta is packed full of flavour and is ready in the time it takes to boil the spaghetti! My Marry Me Chicken Pasta is the perfect comfort food. One Pan Pasta with Peas is great too, as is Gnocchiflette: Tartiflette with Gnocchi or Marry Me Chicken Pasta.

Made this recipe and loved it?

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Creamy Mushroom Pasta

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Looking for a quick and easy weeknight pasta? This Creamy Mushroom Pasta ticks all the right boxes. Imagine perfectly cooked spaghetti, with nutty pan-fried garlic and herb mushrooms, in creamy sauce. Topped off with an egg yolk for extra indulgence…

• Author: Margie
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: Serves 2
• Category: Dinner
• Method: Frying and simmering
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the mushroom pasta:

• 450g chestnut mushrooms, sliced
• Salt and freshly ground black pepper
• 10g unsalted butter
• 2 cloves garlic, crushed
• 1 tbsp freshly plucked thyme leaves
• 180-200g dried spaghetti

For the creamy cheese sauce:

• 30g unsalted butter
• 2 tbsp plain flour
• 350ml full-fat milk
• 15g Cheddar or Parmesan, grated

To serve:

• 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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Instructions

1. 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. 
2. 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.
3. Next, boil the pasta according to packet instructions (until al dente).
4. Meanwhile, 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. 
5. Drain the pasta, reserving the pasta water. 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.
6. Stir in the parsley and season to taste.
7. Divide between 2 pasta bowls, sprinkle with grated cheese and crispy fried sage leaves. Carefully top each bowl with an egg yolk. Enjoy!

Notes

• Pasta: you can swap the spaghetti for any dried pasta of your choice. Fresh pasta is also delicious. Just remember to adjust the weight and cooking time accordingly.
• Make it plant-based: if making for vegetarians, make sure your cheese is vegetarian-friendly. Parmesan isn’t, but Gran Moravia is a good alternative. It is also super easy to make a vegan Creamy Mushroom Pasta. Simply use vegan butter, milk and cheese alternatives and skip the egg yolk.
• Meat: feel free to add extra protein to this Creamy Mushroom Pasta. Sometimes I stirred through some leftover roast chicken or diced ham. Alternatively, fry off some crispy bacon for some carbonara vibes.
• Pangrattato: if you want to add a bit of texture, sprinkle with a pangrattato (fried herby breadcrumbs) before serving. I love adding different herbs or lemon zest to the breadcrumbs to add extra flavour.
• Egg yolk: it is best not to serve raw egg yolk to vulnerable groups (young children, pregnant women, the elderly or anyone with a compromised immune system). You can still make them this deliciously Creamy Mushroom Pasta, just leave out the egg yolk at the end.