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Pasta with Creamy Mushroom Sauce

4.8 from 10 votes

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This quick (under 30-minute) recipe is all about mushroom pasta! You get chunky, meaty mushrooms with a delicious light and creamy pasta sauce. It’s a perfect date-night or weeknight vegetarian recipe.

Linguine with Creamy Mushroom Sauce

Because I crave mushrooms at least once a week and pasta almost daily, I’m always creating a new mushroom pasta recipe, and this one is SO GOOD!

Mushrooms are an excellent source of nutrients, from B vitamins to zinc to folate. That means indulging in the daily mushroom fix is probably super healthy, right?

This simple creamy mushroom pasta dish is one to add to your rotation — I think it’s absolutely delicious.

Ingredient to make Linguine with Creamy Mushroom Sauce

Ingredients for mushroom pasta

The beauty of this dish is how a handful of ingredients come together to make an incredibly tasty restaurant-worthy dish.

In addition to extra virgin olive oil and kosher salt, here’s what you need to make the pasta:

  • White button mushrooms and/or brown cremini mushrooms: I like to use half and half mixture of both
  • Garlic: Depending on the size of your garlic cloves, you’ll need 2 or 3, to make 1 tablespoon finely chopped (or minced) garlic
  • Shallot
  • Fresh thyme
  • Dried linguine, spaghetti or fettuccine pasta
  • Lemon: Freshly squeezed lemon juice adds brightness and cuts through the richness
  • Creme fraiche (or sub heavy cream)
  • Crushed red chili
  • Parsley
  • Parmesan
White and brown cremini mushrooms for Linguine with Creamy Mushroom Sauce recipe.

How to make mushroom sauce

Heat olive oil a large saute pan, preferably non-stick, then add the mushrooms in one layer.

The simple “chef trick” here is allowing the mushrooms to cook in the hot pan without stirring for about 5 minutes.

This process browns the mushrooms before they start to release water, which deepens the mushroom flavor and keeps them from getting mushy.

After they brown, you add salt along with shallot and garlic.

Linguine with Creamy Mushroom Sauce

Another chef tip: Adding salt to food as it sautés encourages liquid to release, which is what you want at this point to soften the shallots quickly.

I wanted this to be a vegetarian recipe, so instead of using chicken stock you simply add in some of the starchy pasta cooking water.

Finish the sauce with some of the pasta water (generously salted so it adds more flavor), lemon juice and cream.

Toss the cooked pasta directly in the pan to meld with the mushroom sauce.

What kind of cream to use for mushroom pasta sauce

I love creme fraiche for baking and cooking, especially in this recipe.

It almost tastes like a tangy combo of butter and heavy cream. It will keep for weeks in the coldest part of the fridge, so it’s good to have around 🙂

Linguine with Creamy Mushroom Sauce

This is not an overly creamy or gummy sauce, which is kind of a pet peeve of mine in creamy sauces.

Light pan sauces like this one will naturally coat the pasta when you toss them together in the skillet. I avoid using flour as a thickener because it can become pasty and unpleasantly starchy.

More easy and delicious pasta recipes without meat

Pappardelle Pasta with Portobello Mushroom Ragu

Mushroom Bolognese Pasta

Asparagus and Wild Mushroom Pasta

Mushroom Gnocchi with Blue Cheese Sauce

Linguine with Creamy Mushroom Sauce

Pasta with Creamy Mushroom Sauce

Karen Tedesco
Linguine with Creamy Mushroom Sauce is the best date-night in or weeknight vegetarian pasta recipe. Easy and absolutely delicious creamy mushroom pasta sauce with chunky mushrooms, garlic and Parmesan cheese. Yum!
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4.8 from 10 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Pasta
Cuisine Italian
Servings 4 servings


  • 1 1/2 pounds white button or cremini mushrooms, or a mixture of both
  • Kosher salt
  • 1/2 pound linguine, spaghetti or fettuccine pasta
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup finely chopped shallot
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
  • 1/4 teaspoon crushed red chili flakes
  • 2 tablespoons fresh lemon juice
  • 1/3 cup creme fraiche or heavy cream
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup freshly grated Parmesan cheese


  • Prepare the mushrooms: Trim the stems off the mushrooms. Tear the caps into generous bite-sized pieces - you want a nice chunky texture.
  • Bring a large (5-6 quarts) water to a boil along with 4 tablespoons salt. Cook the pasta according to package directions, until al dente. Before draining the pasta, scoop out 1 cup of the cooking water and reserve.
  • While the pasta cooks, heat the oil in a large (12-inch) skillet (preferably nonstick) over medium-high heat. Add the mushrooms to the pan and spread them out in one layer. Cook 5 minutes without stirring. Give the pan a shake and stir the mushrooms around. Cook another 5 minutes.
  • At this point, the mushrooms should be taking on some color and releasing some liquid. Add 1 teaspoon salt, shallots, garlic, thyme and chili and stir well. Cook until the shallots are softened, about 2 minutes.
  • Add the lemon juice, creme fraiche and parsley to the mushrooms. Simmer until the sauce thickens. Add 1/3 cup of the reserved water and stir, scraping the pan to release any browned bits.
  • Put the cooked pasta in the pan and use tongs to toss in the sauce. Add a bit more pasta water if the sauce seems dry. Remove from the heat, sprinkle with the Parmesan and serve.


  • Crumble cooked, crisp smoky bacon over the finished dish if you want to add meaty heft.
  • Add a few handfuls of tender spinach greens to the pan in the last step until they wilt into the sauce.


Serving: 1g | Calories: 265kcal | Carbohydrates: 28g | Protein: 12g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 115mg | Potassium: 652mg | Fiber: 4g | Sugar: 5g | Vitamin A: 337IU | Vitamin C: 14mg | Calcium: 105mg | Iron: 2mg
Did you make this recipe? Mention @Familystylefood or tag #familystylefood on Instagram!!

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Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.

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  1. jan gartside says:

    just read this recipe on line … sounds excellent…. going to cook it for supper !! am excited will report back!!!!

  2. Jeremy R. says:

    5 stars
    My wife and I are mushroom LOVERS and this recipie nails the mark for sure. Super fast and easy with lots of flavor. We demolished all of this pasta with ease and I’d recommend (if you’re like us) to double everything ingredient-wise so you have lunch prepared for the next day 🙂 Thank you so much for sharing!!!

  3. Funghi are a staple in our house and this recipe was so easy and incredibly delicious. Love using creme fraiche instead of heavy cream. Next time will add spinach and bacon! Delizioso!

    Can’t wait for the cookbook!

  4. This recipe was so so good! Easy to make and the two of us just keep eating all of it until it was gone! So quick and easy too!! Will definitely make it again!

  5. super delicious, and easy to make! we made 2 large servings. yum!