This creamy mushroom pasta is packed with amazing umami, herby and creamy flavors. It makes a great elevated but easy weeknight meal!
Super Creamy Mushroom Pasta
When in doubt, comfort food is what’s for dinner! This creamy mushroom pasta is ready in 30 minutes, packs in all the flavors, and is so versatile. Plus, the whole family will love it 😀
This simple pasta recipe can be made as-is or you can up the ante and add a protein such as steak or chicken. The meal is topped with homemade toasted breadcrumbs and fresh herbs.
why you’ll love it!
30-Minute Meal: dinner is prepped and on the table in no time at all!
Flavorful: creamy mushroom flavors with pasta are a killer combo.
Versatile: add any kind of meat to this pasta dish to up the protein!
Featured Ingredients
- Rigatoni noodles
- Yellow onion
- Baby bella mushrooms
- Kosher salt & ground black pepper
- Fresh rosemary, thyme & basil
- Paprika
- Dry white wine
- Cream cheese
- Grated parmesan cheese
- Unsalted butter
- Panko breadcrumbs
How to Make Creamy Mushroom Pasta
Cook pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, drain and set aside.
Prepare Mushroom Cream sauce
While the noodles are cooking prepare the sauce. Heat olive oil in a large skillet over medium heat. When the oil becomes fragrant add the onions and mushrooms.
Cook until the mushrooms reduce in size by about half, and the onions should become soft and translucent.
Add seasonings & Deglaze pan
Next, add the salt, pepper, rosemary, thyme, and paprika. Stir to combine and cook for an additional minute.
To deglaze the pan add the white wine and scrape the bottom of the pan.
Add cream cheese
Add the cream cheese and parmesan cheese to the pan. Break the cream cheese up and stir together until melted and combined. Remove from the heat and set aside.
Brown breadcrumbs
Heat another skillet over medium/high heat and add the butter. When the butter has melted add the breadcrumbs, and stir often to toast.
Combine Pasta & Sauce, then serve!
Add the pasta to the mushroom sauce. Fold together until the pasta is completely coated. Top with the toasted bread crumbs and fresh basil. ENJOY!
Top Tips for Creamy Mushroom Pasta
Choose your favorite pasta: we love using rigatoni pasta for this dish, but you can go right ahead and use any pasta of your choice!
Choose your favorite mushrooms: we love using baby bella mushrooms in this pasta dish, but shiitake, button or portabella mushrooms (or a combination of all of them!) would also be delicious.
Swap out the wine: want to avoid the wine in this recipe for whatever reason? Feel free to swap it out 1:1 for a vegetable broth or chicken broth.
Add a meat protein: this pasta dish is delicious as is, but feel free to add steak, chicken or even shrimp for a meat protein umpf.
FAQs
What mushroom is best for pasta?
Any mushroom will be delicious in this pasta! We recommend portabella, shiitake, button or baby bella — or a combination of all of these.
Can you replace cream with milk in pasta?
In most cases when it comes to a creamy pasta sauce, we recommend using cream over milk.
Can you replace the wine in this recipe?
We love the flavor that a dry white wine gives this pasta, but feel free to substitute for a broth of your choice if you prefer that.
Storage
Allow the creamy mushroom pasta to cool completely, and then transfer into an airtight container. Store in the fridge for up to 3-5 days.
To reheat this pasta, add to a pan and add a few tablespoons of broth to the pasta and heat over low until warm.
Creamy Mushroom Pasta
Ingredients
- 8 oz. rigatoni noodles
- 1 tablespoon olive oil
- ½ large yellow onion diced
- 8 oz. baby bella mushrooms sliced
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon fresh rosemary de-stemmed and minced
- 1 teaspoon fresh thyme
- ½ teaspoon paprika
- ½ cup dry white wine we used sauvignon blanc
- 8 oz. cream cheese
- 3 oz. grated parmesan cheese ~¾ cup
- 2 tablespoons unsalted butter
- ½ cup panko breadcrumbs
- .75 oz. fresh basil thinly sliced (~5 leaves)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, drain and set aside. About 10 minutes.
- While the noodles are cooking prepare the sauce. Heat olive oil in a large skillet over medium heat. When the oil becomes fragrant add the onions and mushrooms. Cook for 4-5 minutes. The mushrooms should reduce in size by about half, and the onions should become soft and translucent.
- Next, add the salt, pepper, rosemary, thyme, and paprika. Stir to combine and cook for an additional minute.
- To deglaze the pan add the white wine and scrape the bottom of the pan.
- Add the cream cheese and parmesan cheese to the pan. Break the cream cheese up and stir together until melted and combined. Remove from the heat and set aside.
- Heat another skillet over medium/high heat and add the butter. When the butter has melted add the breadcrumbs. Stir often to toast.
- Add the pasta to the mushroom sauce. Fold together until the pasta is completely coated. Top with the toasted bread crumbs and fresh basil.
Tips & Notes
- Any variety of noodles can be used for this recipe.
- Substitute chicken or vegetable broth for the wine.
Mushrooms have great health benefits and this recipe looks amazing!! Thanks!