A creamy mushroom pasta sauce that is super simple and quick to make.
This easy mushroom pasta sauce tastes great with angel hair pasta or fettucini. It pairs well with tender grilled chicken breast, shrimp, or steak and comes together in a matter of minutes.
Craving Italian Restaurant Pasta? Then you must try this recipe!
If there is one recipe of mine you make, be sure it's this! Okay okay and a few others, but I must say this is a favorite.
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Ingredients
- pasta - try angel hair or fettucini
- heavy whipping cream - substitute with milk or a vegan cream instead
- bouillon powder or cubes - this ingredient is preferred over broth/stock
- garlic
- fresh mushrooms - give cremini, bella, or white button mushrooms a try
- parmesan cheese - for a topping and to add in the sauce for extra flavor
- butter
- salt - quantity depends on the type of bouillon cubes used
- cooking oil - optional
- extra virgin olive oil - as a topping
Instructions
Start by cooking the pasta per packaged directions or to your texture liking.
While the pasta cooks, in a small saucepan heat some butter and cook the mushrooms and garlic until translucent. Add a dash of water if needed.
Add the bouillon to the pan and mix it well. If using bouillon, you can break it up before adding or smash it after adding cream.
Gently pour in the cream and simmer until it reaches a boil. Turn off the heat and add black pepper and shredded parmesan cheese.
Mix the sauce until creamy and thick. Then, combine the pasta with the creamy mushroom sauce.
Add extra parmesan cheese on top as well as red chili flakes and serve.
Pair it with...
- A glass of full-bodied red wine such as zinfandel, cabernet, or merlot.
- Seared steak or chicken
- Brussels Sprouts
- Salad with Buttermilk Ranch Dressing
Substitutions
Cream- Can substitute with milk or vegan cream, but try to let the sauce thicken for creamy pasta.
Pasta - Try this recipe with al-dente zucchini or yellow squash noodles.
Mushrooms - Substitute with your favorite vegetable or protein.
Bouillon - Use a vegetable stock paste (better than bouillon), or use vegetable stock for a less potent taste.
How to make vegan mushroom pasta
Using the same mushroom pastarecipe, replace the cream with vegan cream of choice. Be sure to use ingredients that match your dietary restrictions.
Variations
Vegan - use a vegan cream of choice instead of cream or milk.
Gluten-Free - mushroom pasta can be made gluten-free with zucchini noodles or squash noodles. My favorite substitute includes brown rice fettucini.
Top Tips
- Make extra mushroom sauce! It's perfect for dipping bread or just to have in the pasta
- Slice the mushrooms very thin.
- Add a pinch of thyme during the cooking process.
- Mix in chopped spinach for extra vegetables
- Bouillon cubes will give you a thicker sauce with condensed flavors versus broth.
- Pair this recipe with ribeye steak. It's my family's favorite combo!
Love Easy Pasta Recipes? Be sure to check out my simple macaroni and cheese recipe here.
FAQ
A concentrated flavor that includes dried vegetables, spices, herbs, and/or meat.
If you can not find Bouillon cubes, you can also use bouillon powder/seasoning or Better Than Bouillon which is a concentrated flavor in a liquid paste.
You sure can! Use a vegetarian version of bouillon and substitute cream/milk for vegan milk. It will taste great either way!
I highly recommend angel hair pasta for this creamy mushroom pasta recipe or fettucini to mimic fettucini mushroom alfredo. The thin pasta goes well with this sauce.
More fan favorite pasta recipes...
📖 Recipe
Creamy Mushroom Pasta
Ingredients
- 16 oz package of pasta (angel hair preferred or fettucini)
- 1 cup heavy whipping cream (or milk)
- 2 bouillon cubes (add extra for more flavor)
- 6-8 cloves minced, garlic
- 8 count thinly sliced, fresh mushrooms (cremini, bella, or white button)
- ½ cup grated, parmesan cheese (+ more as a topping)
- 4 tablespoon butter
- salt (quantity depends on the type of bouillon cubes used)
- cooking oil (optional)
- extra virgin olive oil (as a topping)
Instructions
- Cook the pasta and reserve about 8 oz of the pasta water and set it aside. The water can be used later, just incase you want a thinner pasta sauce.
- In a large skillet heat the butter and some cooking oil (optional) and cook the mushrooms until soft.
- Move the mushrooms over to one side of the pan and now cook the garlic on the other side of the pan. Feel free to add some oil to the garlic if it begins to stick to the pan.
- Once the garlic cooks out the raw flavor, then add the bouillon cubes and heavy whipping cream/milk.
- Let the mixture boil for a few minutes or until the bouillon have completely dissolved. You may need to mix and press firmly on the cube to speed up the cooking process.
- TIP: I don't presoak the bouillon cubes before cooking. The time it takes for them to dissolve seems to be perfect timing for the heavy whipping cream to thicken as well.
- Once the cubes have dissolved and the sauce has thickened, add some fresh ground pepper and grated parmesan cheese.
- Quickly mix and add the pasta.
- Keeping the heat on medium-high, toss the pasta with the sauce really well. At this point, you can add some reserved pasta water if you would like the sauce to be thinner.
- Taste and add salt accordingly.
- Serve with an additional serving of grated parmesan cheese on top and a drizzle of your favorite extra virgin olive oil.
- ENJOY!
Video
Notes
How this Creamy Mushroom Pasta recipe came about
My husband loves to eat steak. I would call him a steak connoisseur if I could. I, on the other hand, can not eat much steak. For that reason, I decided to make a pasta dish that would complement steak and be eaten on its own. That is when this creamy mushroom pasta recipe was born.
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