Cremini mushroom pasta is the dish I make when I want something that feels special but only asks for one skillet and a pot of boiling water. Browned cremini mushrooms, sweet onion, garlic and thyme melt into a cream sauce that clings to every strand of fettuccine.
The sauce comes together while the pasta cooks, so dinner is on the table in about 30 minutes. It is rich, savory and easy to scale, and it works just as well on a quiet weeknight as it does for guests. If you love mushrooms, you may also like our creamy garlic mushroom pasta, which takes a different route with more garlic.
Table of Contents
Why This Works
Cremini mushrooms have more flavor than plain white button mushrooms, and they hold their shape in a hot pan. Cooking them until the liquid evaporates and the edges brown is what builds the deep, savory base of this sauce. Cream and Parmesan then smooth everything out, while thyme adds an earthy note that suits mushrooms well.
A splash of starchy pasta water at the end ties the sauce to the noodles, so it coats instead of pooling at the bottom of the bowl.
Ingredients
- 12 oz fettuccine or penne
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 lb cremini mushrooms, sliced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese, plus extra for serving
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley
How to Make Cremini Mushroom Pasta
1. Cook the pasta. Boil the pasta in well-salted water according to the package directions. Scoop out about half a cup of the cooking water, then drain.
2. Soften the onion. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent.
3. Brown the mushrooms. Add the mushrooms in an even layer and let them cook without stirring for a few minutes so they brown. Stir, then keep cooking until they are tender and the pan looks dry. Add the garlic and thyme for the last minute.
4. Add the cream. Lower the heat, pour in the cream and simmer gently until it starts to thicken.
5. Melt in the cheese. Stir in the Parmesan a handful at a time until the sauce is smooth. Season with salt and pepper.
6. Toss and serve. Add the pasta and toss to coat, adding a splash of the reserved pasta water if the sauce feels too thick. Finish with parsley.
How to Serve
Serve the pasta hot with extra Parmesan and a little black pepper on top. A crisp green salad or garlic bread balances the richness. If you want more protein, add sliced grilled chicken or the juicy chicken thighs with mushroom garlic sauce on the side.
How to Store and Reheat
Cool leftovers quickly and refrigerate them in an airtight container within two hours of cooking, as the Texas A&M AgriLife food safety brochure recommends. The pasta keeps for about 3 to 4 days.
Reheat gently in a skillet over low heat with a splash of cream or milk, stirring often, until it is hot throughout. The sauce thickens in the fridge, so the extra liquid brings it back.
Tips and Variations
- Do not crowd the pan. Cook the mushrooms in two batches if your skillet is small, otherwise they steam instead of browning.
- Mix your mushrooms. Add a few shiitake or oyster mushrooms for more depth.
- Add wine. A splash of dry white wine after the mushrooms brown, cooked until nearly gone, adds brightness.
- Lighten it up. Swap half the cream for whole milk, though the sauce will be a little thinner.
- Use any pasta. Short shapes like penne catch the sauce well, and so do wide ribbons.
For another comforting dish with garlic and cheese, try our creamy garlic parmesan orzo or the creamy lemon garlic shrimp pasta.
FAQ
What are cremini mushrooms?
Cremini mushrooms are brown mushrooms with a firmer texture and deeper flavor than white button mushrooms. They are sometimes sold as baby bella mushrooms.
Can I use white button mushrooms instead?
Yes. The flavor will be milder, so brown them well and add a pinch more thyme and Parmesan.
Why is my sauce too thick?
Parmesan and cream both tighten as they cool. Stir in a splash of the reserved pasta water or a little milk until the sauce loosens.
Can I make it without cream?
You can use half-and-half for a lighter sauce, but it will not be as thick. Simmer it a little longer before adding the cheese.
Can I make this ahead?
The sauce can be made a day ahead and reheated gently. Cook the pasta fresh and combine them just before serving for the best texture.
Cremini Mushroom Pasta with Thyme and Parmesan
Ingredients
Main Ingredients
- 12 oz fettuccine or penne
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 lb cremini mushrooms sliced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese plus extra for serving
- 1 tsp dried thyme or 1 tablespoon fresh thyme leaves
- salt and black pepper to taste
- 1 tbsp fresh parsley chopped
Instructions
Cooking
- Boil the pasta in well-salted water according to the package directions. Scoop out about half a cup of the cooking water, then drain.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent.
- Add the mushrooms in an even layer and cook without stirring for a few minutes so they brown. Stir and keep cooking until tender and the pan looks dry. Add the garlic and thyme for the last minute.
- Lower the heat, pour in the cream and simmer gently until it starts to thicken.
- Stir in the Parmesan a handful at a time until smooth. Season with salt and pepper.
- Add the pasta and toss to coat, adding a splash of the reserved pasta water if the sauce is too thick. Finish with parsley.
