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A birds eye view of creamy mushroom pasta in a maroon dish with a wooden slotted spoon on the side and some fresh thyme scattered around.
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Creamy Mushroom Pasta

This super creamy mushroom pasta recipe is a great weeknight dinner idea! It takes minimal time to make, has tons of flavor, and is extremely creamy! A great vegetarian pasta dish!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 people
Calories 381kcal
Author Jillian Schneider

Equipment

  • large skillet
  • large pot

Ingredients

  • 1 tbsp. olive oil
  • 4 tbsp unsalted butter
  • 3 garlic cloves minced
  • 1 lb baby bella mushrooms sliced
  • 1 tsp Italian seasoning
  • ⅛ tsp salt
  • ⅛ tsp ground black pepper
  • 2 cups heavy whipping cream
  • 2 tbsp whole wheat flour
  • 1 cup dry white wine
  • 1 tbsp fresh thyme minced
  • 1 lemon juiced and zested
  • 1 lb whole wheat pasta fettuccine or linguine
  • grated parmesan cheese optional topping
  • parsley optional topping

Instructions

  • Step 1 - In a large skillet over medium-high heat add the olive oil and butter. Add in the garlic and mushroom and cook until mushrooms are soft and juicy and the garlic is fragrant; about 10 minutes.
  • Step 2 - Stir in the thyme, Italian seasoning, salt, and pepper.
  • Step 3 - Next, stir in flour and mix well to combine. Stir in the wine, juice from the lemon, lemon zest, and heavy cream, and let cook for about 5 minutes.
  • Step 4 - Meanwhile, boil a large pot of salted water. Once the water is boiling, add in the pasta and cook until al dente, about 8 to 10 minutes.
  • Step 5 - Drain the pasta and add it to the mushroom sauce mix. Plate each dish and top with parmesan cheese and parsley!

Notes

How can the kids help?
  • Carefully and with close supervision, have your kiddos help you toss in the seasonings on top of the mushrooms.
  • Teach your kids step-by-step how to cook the perfect pasta. I always boil salted water and then toss it in my pasta. Let it cook for about 8 minutes. This makes the pasta al dente!
Don't put too many mushrooms in the pan where they will become crowded. If they are too crowded the mushrooms will never become the color you want them to and they won't have as much flavor.
Store this pasta dish in an airtight container in the fridge for up to 3 days!
When reheating this pasta dish you can either heat it up in the microwave for 1 minute and then follow with 30-second intervals, stirring in between each cook time or you can heat it up on the stove in a large pot. If you choose the stove, you may need to add a splash of water or milk to thin out the sauce.

Nutrition

Serving: 1cup | Calories: 381kcal | Carbohydrates: 70g | Protein: 14g | Fat: 6.9g | Saturated Fat: 2.5g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 1.8g | Trans Fat: 0.1g | Cholesterol: 9.6mg | Sodium: 36.7mg | Potassium: 10mg | Fiber: 8.8g | Sugar: 3g | Vitamin A: 4IU | Vitamin C: 5mg | Calcium: 5mg | Iron: 19mg