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Ready in just 35 minutes, this Creamy Mushroom Pasta looks like a fancy restaurant dish but is easy enough to whip up on busy weeknights.
Pasta is one of my go-to solutions for dinner during busy seasons. It’s filling, it’s easy, and there are so many different variations. We rotate through family favorites like Philly cheesesteak pasta and chicken pesto pasta regularly. This creamy mushroom pasta is a new favorite. It’s vegetarian, so not only is it a go-to for busy weeknights, it’s become a go-to when we have vegetarian guests.
Why This Mushroom Pasta Recipe Is Perfect for Weeknights
- Ready in 35 minutes. From start to finish, this creamy mushroom pasta comes together in just over half an hour. It’s great for those nights when time is in short supply but I still want a nice meal.
- Complete dinner. This pasta is loaded with two pounds of mushrooms and pasta itself is filling, so I often serve this as a complete meal. If anything, I’ll add a simple side salad. It’s also easy to add more protein, like chicken, to make it extra filling.
- Creamy sauce. The sauce is made with a combination of Greek yogurt and heavy cream in vegetable broth. The Greek yogurt adds a bit of tangy flavor and protein and balances the rich cream nicely, while still giving It a creamy texture. It’s so good!
Recipe Ingredients
Here’s an overview of the ingredients needed to make this easy pasta dish. Scroll down to the recipe card below for the exact measurements.
- Pasta – I like to use linguine, but feel free to swap it for fettuccine, spaghetti, pappardelle or even a short pasta like penne or rigatoni.
- Olive oil – For sauteing the aromatics.
- Shallot & garlic – I prefer shallots in this recipe because they offer a lighter flavor than regular onions.
- Mushrooms – I like to use button mushrooms. Feel free to mix in cremini, shiitake, or oyster mushrooms for more depth of flavor.
- Flour – For thickening the creamy sauce.
- Vegetable broth – I like to use low-sodium.
- Greek yogurt – Greek yogurt adds extra flavor to the sauce and adds a creaminess without making it too heavy.
- Heavy cream – A splash of heavy cream adds the rich creaminess to the sauce that’s balanced nicely by the yogurt.
- Parmesan cheese – I highly recommend freshly grated for the best flavor and easiest melting.
- Spices – Dried thyme, salt, and black pepper season the sauce. I like to add fresh parsley for a final touch.
How To Make Creamy Mushroom Pasta
This pasta feels a bit fancy but is quick and easy to make. The printable instructions can be found in the recipe card below.
- Cook the pasta. Boil the pasta in salted water to al dente. Drain and set aside.
- Cook the mushrooms. Heat the oil over medium. Cook the shallot for 2-3 minutes, then stir in the garlic for 30 seconds. Add the mushrooms. Cook for 8-10 minutes, stirring occasionally, until golden brown. Season with salt and pepper.
- Make the sauce. Sprinkle the flour over the mushrooms. Stir to coat and cook for 1-2 minutes. Slowly pour in the broth while stirring constantly. Simmer for 2-3 minutes. Reduce the heat. Stir in the yogurt and cream until smooth. Add the cheese and dried thyme. Stir until the cheese has melted and the sauce is creamy.
- Add the pasta. Add the pasta and toss to coat. Add a splash of pasta water if needed to loosen the sauce.
- Enjoy. Garnish with parsley. Enjoy!
Recipe Tips & Variations
Here are a few tips for making the best mushroom pasta, as well as a few variations.
- Add some protein. Add cooked chicken, shrimp, or crispy bacon for protein.
- Stir in some greens. Spinach or kale can also be stirred in during the last few minutes of cooking.
- Greek yogurt alternatives. Use sour cream or crème fraîche in place of Greek yogurt. The flavor will vary slightly, but still achieve that creamy but not-too-heavy texture and taste.
- Reserve pasta water. When draining the pasta, reserve ¼ cup or so of the starchy pasta water. It can be used to thin the sauce a bit if it’s too thick after adding the pasta. (Regular water won’t keep the creamy consistency.)
- Thicken the sauce. If the sauce is too thin, let it simmer a bit longer.
- Try fresh herbs. Fresh thyme or rosemary can be used instead of dried thyme for a more aromatic flavor.
How To Store & Reheat Leftovers
- Fridge. Store leftover this creamy mushroom pasta recipe in an airtight container in the refrigerator for up to 3 days.
- Reheat. Reheat gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce. Avoid microwaving, as it may cause the sauce to separate.
Creamy Mushroom Pasta
Ready in just 35 minutes, this Creamy Mushroom Pasta looks like a fancy restaurant dish but is easy enough to whip up on busy weeknights.
Servings: 4 people
Ingredients
- 12 ounces linguine or pasta of choice, cooked al dente according to package instructions
- 2 Tablespoons olive oil
- 1 shallot finely chopped
- 3 garlic cloves minced
- 2 pounds button mushrooms sliced
- 2 Tablespoons all-purpose flour
- 1 cup vegetable broth
- 1 cup greek yogurt
- 1/4 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Fresh parsley chopped (optional)
Instructions
- Cook the linguine in a large pot of boiling salted water until al dente, following the package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the shallot and cook for 2-3 minutes until softened.
- Stir in the garlic and cook for 30 seconds, just until fragrant.
- Add the mushrooms to the skillet and cook for 8-10 minutes, stirring occasionally, until they release their moisture and turn golden brown. Season with salt and pepper.
- Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Slowly pour in the vegetable broth, stirring constantly to avoid lumps. Let it simmer for 2-3 minutes until slightly thickened.
- Lower the heat and stir in the greek yogurt and heavy cream. Mix until smooth, then add the parmesan cheese and dried thyme. Stir until the cheese melts.
- Add the cooked linguine to the skillet and toss to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Serve warm, garnished with parsley if desired. Enjoy!
Last Step:
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Nutrition
Calories: 586kcal | Carbohydrates: 80g | Protein: 28g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 30mg | Sodium: 784mg | Potassium: 1055mg | Fiber: 5g | Sugar: 10g | Vitamin A: 460IU | Vitamin C: 6mg | Calcium: 211mg | Iron: 3mg
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