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A Serving of Creamy Mushroom Pasta

Creamy Mushroom Pasta

Savory Creamy Mushroom Pasta made with simple pantry-staple ingredients and ready in just 35 minutes. This one-pan pasta meal is simple enough for busy weeknights, but fancy enough for dinner date nights at home.
Course comfort food, dinner, Lunch, Main, Main Course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 511kcal
Author Imma


  • 5-quart cast iron pot, saucepan, or 12- inch skillet  


Creamy Mushroom Pasta

  • 8 ounce linguine, or any pasta of your choice 
  • 2-3 tablespoon (28-42 ml) olive oil   
  • 2-3 tablespoon (28-42 g) butter 
  • 1-1½ pound (453 -680 g) Cremini mushrooms  
  • salt and pepper, to taste
  • 1 teaspoon (4 g) Creole seasoning
  • 3-4 clove garlic

Creamy Mushroom Sauce

  • 1 yellow onion, minced
  • 3-4 clove garlic,   1 tablespoon minced
  • 2 teaspoon (2 g) thyme, minced
  • ¼ -½ teaspoon (0.5- 1 g) chili flakes (optional)
  • 2 teaspoon (8 g) Creole seasoning or Italian seasoning 
  • 2 tablespoon (20 g) all-purpose flour 
  • 1 ½  cup (360 ml) milk
  • 1 cup (240 ml) chicken stock 
  • ½ cup (50 g) Parmesan cheese, grated
  • 2 tablespoon (8 g) parsley, chopped


  • Start by boiling pasta in a large pot. Cook it according to packaging instructions. Pasta should be al dente (slightly undercooked and still firm to the touch). Drain, reserve about 1-2 cups of pasta water. Set aside.

Creamy Mushroom Pasta

  • Heat a large skillet over medium heat with 1-2 tablespoons of olive oil and butter, then add mushrooms, season with salt and pepper, and Creole seasoning.
  • Cook mushrooms stirring frequently until slightly brown and softened - about 7-10 minutes. If using a small skillet, you may have to cook in batches.
  • Add the garlic and continue cooking until fragrant, about a minute. Season with salt. Set aside.

Creamy Mushroom Sauce

  • Wipe down the skillet as needed, then add the remaining olive oil and butter, followed by onions, garlic, thyme, chili flakes, and Creole seasoning. Saute for about 2-3 minutes.
  • Add flour and cook for about a minute.
  • Gently pour the milk and stock, a little at a time. Whisk as you add to prevent any lumps. Reduce heat and let it simmer until the mixture slightly thickens.
  • Stir in parmesan cheese and pasta, you can equally add the cooked mushrooms now or serve later. I prefer to serve later. You decide.
  • If the sauce is too thick, adjust with pasta water until you get the right consistency. Remember that cream sauce thickens up as it sits.
  • Remove pasta from the heat and serve immediately with additional parmesan cheese, garnish with fresh parsley, if desired. Enjoy!


  1. Creole seasoning is hot and salty.  That's why I always use my salt-free Creole seasoning.
  2. You can equally replace Creole seasoning with Italian seasoning.
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used in the recipe.


Serving: 1cup | Calories: 511kcal | Carbohydrates: 63g | Protein: 21g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 325mg | Potassium: 1182mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1294IU | Vitamin C: 9mg | Calcium: 319mg | Iron: 2mg