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Creamy Garlic Mushroom Pasta

Creamy Garlic Mushroom Pasta

This Garlic Mushroom Pasta is creamy, garlicky and ready in just 20 minutes. So quick and easy to make this is perfect for busy weeknights, with just a few simple ingredients you can have a delicious pasta dinner the whole family will love.
Course Dinner
Cuisine Pasta
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 353kcal


  • 750 g chestnut mushrooms (6 cups) wiped clean then sliced, not too thinly
  • 70 g butter (for US readers that is ½ a stick + 1 tbsp)
  • ½ tablespoon olive oil
  • 2 shallots (60g) sliced thinly
  • 1 heaped tbsp fresh thyme leaves
  • 3 fat cloves of garlic minced
  • 150 ml double cream/ heavy cream (⅔ of a cup)
  • 40 g pecorino cheese/ hard Italian cheese (just under ½ a cup) finely grated + more for serving
  • 3 tablespoon pinenuts toasted
  • 1 heaped tsp chopped flat-leaf parsley
  • ¼ teaspoon freshly ground black pepper + more for serving
  • A small pinch of sea salt
  • 250 g linguine (roughly 8.8 ozs or 3 cups ) (dry weight)


  • Heat the oil in a large skillet or saute pan. Add the sliced shallots and cook for about 5 minutes. They should be translucent.
  • Cook the pasta according to the packet instructions.
  • Next, add the butter to the skillet and once the butter has melted add the mushrooms.
    Cook the mushrooms over medium heat, depending on the size of your pan, start with half the mushrooms. Once they are brown and cooked move them to one side of the pan then add the remaining mushrooms and thyme. Cook until all the mushrooms are done.
    Add the garlic and stir the mushrooms briefly. Cook for a minute until the garlic releases its aroma.
    Season with salt and black pepper.
  • Pour in the cream then add the cheese, stir and leave to simmer for about 5 minutes, stirring very occasionally.
    Add about 30 ml of cooking water from the pasta to the mushroom sauce, stir until it is incorporated into the cream then turn down the heat.
  • Drain the pasta, then add it to the mushroom sauce. Add the parsley and pine nuts and stir.
    Check the seasoning.
  • Serve immediately with grated pecorino cheese and a grind or two of black pepper. 


  • Mushrooms - I use chestnut/brown mushrooms for this dish, they will give this dish the best flavour. You can use small, white button mushrooms if you can't find chestnut mushrooms.
  • Pasta - Most types of pasta will work well with this recipe, I use linguine, spaghetti, penne and rigatoni with great results.
  • Cream- For that extra rich sauce I use double/heavy cream, it's always full-fat.
  • Cheese -  Any good hard Italian parmesan style cheese works here, just check the label to make sure it's vegetarian.
  • Herbs - I always use fresh herbs.
  • Freezing and storing - I don't recommend freezing this dish. You can store any leftovers in the refrigerator for one day. Reheat it on the hob until piping hot. You may need to add more cream to loosen up the sauce.
  • Can I make this gluten-free? If you want to make this gluten-free, then swap the linguine for your favourite gluten-free pasta.
  • Nutritional Information - is approximate and is calculated using an online nutrition tool. It is based on one serving. It does not include any extra cheese added to the finished meal.
  • Measurements - I weigh all my ingredients using an electric scale, all measurements are metric. Cup measurements are approximate.


Calories: 353kcal | Carbohydrates: 9.8g | Protein: 5.6g | Fat: 33.8g | Saturated Fat: 18.9g | Cholesterol: 90mg | Sodium: 152mg | Potassium: 938mg | Fiber: 3.7g | Sugar: 0.6g | Calcium: 76mg | Iron: 1mg