This Easy Creamy Mushroom Pasta is easy enough for weeknight dinner but fancy enough for date night. Silky, cheesy and delicious but so quick to whip up at home, this is the perfect comfort food. It's also ready in around 20 minutes!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Family Food Kitchen
Why You Should Try Creamy Mushroom Pasta
- Everyone knows that mushrooms and cream are a match made in pasta heaven.
- This simple recipe has amazing flavor but is impossible to mess up.
- The dish can be on the table in 20 minutes or less.
What You Will Need To Make this Creamy Mushroom Pasta
Mushrooms
I used cremini mushrooms here because I love their flavor and nuttiness. But you could definitely substitute white button mushrooms, baby bellas or even portobello. Just cut them up into bite size pieces.
Butter
Not always a traditional Italian choice, but the flavor of mushrooms cooked in butter is pretty unbeatable. You can use olive oil if you prefer.
Shallots
These are a great addition and add a soft sweet and mellow onion flavor to the dish.
Egg Yolks
Eggs add a luscious thickness to the creamy sauce and help to thicken and emulsify the sauce.
Cream
You need heavy cream (or double cream for my UK, NZ and OZ friends) to make this dish work.
Parmesan Cheese
You really shouldn’t be afraid of adding lots of cheese to this dish as it truly tips the flavor over the top. More is definitely more here when it comes to Parmesan.
Of course, if you are vegetarian you will want to pick an alternative hard cheese of your choice to use. Real deal parmesan is never vegetarian.
How to make this simple pasta dish
First add the butter and fresh mushrooms to a pan or large skillet and cook over a medium-high heat to develop the mushroom flavor - around 10 minutes.
Meanwhile cook the pasta in a large pot of salted water, according to packet directions until al dente.
Add the shallots to the mushroom pan, and then the garlic.
In a small bowl, mix the egg yolk and cream together. Season well with salt and pepper.
Add the drained pasta to the mushroom mixture then slowly add the egg and cream until incorporated.
Season again and mix in the parmesan cheese until melted. Serve and enjoy!
Substitutions and Variations
This is a very versatile recipe - mushroom lovers can enjoy any different mushrooms here, even oyster or shiitake mushrooms work!
Fresh herbs make a lovely addition.
You can also try adding lemon zest and a squeeze of lemon juice, which brightens the flavors.
Tips and Tricks
- Make sure you really cook the mushrooms for the full ten minutes. This is the best way to develop that savory umami taste which gives this recipe it's flavor.
- When making a pasta dish, always reserve some of the cooking water. The starch from the pasta is drawn out into the boiling water, so if you add a splash or two it helps to thicken the carbonara sauce and evenly coat the pasta pieces.
- This is really one of those dishes that you have to serve immediately. Cheesy mushroom pasta sauce won’t keep - but you won’t be able to resist anyway!
Pin This Creamy Mushroom Pasta Recipe For Later
What Do You Think?!
I'd love to know what you think about this recipe! I'd be so grateful if you scroll down to the bottom of the page and leave a star rating and comment.
Don't forget to go over to Facebook and Instagram and make sure you're following me so you can join in the chat. And remember to save this recipe to your Pinterest too!
More Easy Recipes
Printable Recipe
Creamy Mushroom Pasta
Ingredients
- 1 lb Pasta
- 4 cups Cremini Mushrooms - sliced
- 2 tbsp Butter
- 2 Shallots - finely chopped
- 2 cloves Garlic - peeled and minced
- 3 Egg Yolks - note you can freeze the egg whites for another day
- 1 cup Heavy Cream (Double Cream) - aka double cream
- 1 cup Grated Parmesan or Vegetarian Alternative - plus more for serving
- Sea Salt and Black Pepper
Instructions
- Add the butter and mushrooms to a hot pan.
- Cook over a medium heat, stirring occasionally, until they are very dark - around 10 minutes.
- Meanwhile cook the pasta according to packet instructions in boiling salty water.
- Add the shallots to the mushroom pan and stir, making sure they don't catch.
- Add the garlic and stir again for a minute.
- In a separate bowl, add the egg yolk to the cream and whisk. Season well with salt and pepper.
- Drain the pasta. Add it to the pan with the mushroom mixture and stir on a low heat until combined.
- Slowly add the cream and egg mixture to the pan and stir until all the pasta is well coated. Season with salt and freshly grated black pepper.
- Add the parmesan cheese and mix until melty
- Serve hot and add extra grated parmesan cheese if you like.
Lesley says
I love carbonara, and this is a great tasting vegetarian option. Such a quick and easy recipe too.
Janice says
I love a proper carbonara and this is a great alternative, now I think I have some of those mushrooms in the fridge so guess what's on the menu? Thanks for a great recipe.
nancy says
ive been looking for a vegetariancarbonara sauce that doesnt break easily. the cremini mushrooms is lovely and earthy too!
Jo Keohane says
Hope you really enjoy it!! Thanks so much for commenting.
Kacie says
I'm trying to lose weight at the moment so I tend to avoid carbs where I can, but I do allow myself a treat occasionally. This recipe looks great as it's packed with mushrooms, so I could be confident I'm getting one of my 5-a-day in!
Jo Keohane says
Thank you for your comment! The odd treat is definitely a necessity.
Cat | Curly's Cooking says
Creamy sauces like this are my favourite with pasta. Such a tasty midweek meal that the whole family will love.
Jo Keohane says
Me too! Thanks so much for commenting Cat.
Chloe Edges says
I love a creamy carbonara and I love a creamy mushroom so this is a match made in heaven for me - delicious!
Jo Keohane says
Hope you love it - thanks so much for commenting.