Creamy Mushroom Pasta

Many people around the world consider creamy mushroom pasta the ultimate comfort food. It is rich, creamy, and luxurious, but surprisingly simple to make.

When you properly brown the mushrooms and combine them with garlic, onion, cream, and pasta, you get a dish that feels far more special than the work involved.

Mushrooms have a naturally meaty, savory flavor, and they get even better when you cook them until golden and caramelized. Once you add the cream, those deep mushroom flavors turn into a silky sauce that coats every piece of pasta.

What makes this creamy mushroom pasta slightly different is that you don’t need much Parmesan to make the sauce rich. A little Grana Padano at the end is enough. The mushrooms, garlic, paprika, sage, and celery salt do most of the work. It is an easy pasta recipe for a weeknight dinner, but it is also good enough to serve when you have guests over.

Why You Will Love This Creamy Mushroom Pasta

This mushroom pasta recipe is simple. You don’t need expensive ingredients or specialty mushrooms. Simple white button mushrooms work beautifully, though cremini, portobello, or a mix of mushrooms also work.

The most important part of the recipe is giving the mushrooms enough time to cook properly. Mushrooms contain a lot of water, so they need enough heat to release it and eventually become golden and concentrated in flavor.

Garlic and onion form the base of the sauce, while paprika adds warmth and a subtle smokiness. Celery salt adds another layer of savory flavor that works particularly well with mushrooms. Pasta water is another small but important part of the recipe. The starch in the water helps loosen the sauce and allows it to cling to the pasta instead of sitting at the bottom of the bowl.

For pasta, we love penne and tagliatelle. Penne catches the creamy sauce inside the tubes, while tagliatelle gives you long ribbons of pasta covered in mushroom sauce.

Which mushrooms are best for creamy mushroom pasta?

White button mushrooms are an excellent choice because they are inexpensive, easy to find, and have a mild flavor that works well with cream and garlic.

Cremini mushrooms have a slightly deeper flavor and are an easy substitute. You can also use portobello mushrooms, although their larger size means you should slice them into smaller pieces before cooking. You can also use a mixture of mushrooms if you have several varieties available.

What pasta should you use?

Penne and tagliatelle are particularly good with this creamy mushroom sauce. Penne works because the sauce gets inside the pasta, while tagliatelle provides plenty of surface area for the sauce to cling to. If you prefer another pasta shape, choose something that can hold a thick sauce. I would avoid very thin pasta such as angel hair because the creamy mushroom sauce is fairly robust.

Ingredients

Penne Pasta, White Mushrooms, Garlic Cloves, Butter, Sage Leaves, Grapeseed oil, Heavy cream, Paprika powder, Onion, Grana Padano cheese, Celery Salt and White Flour.

The best types of pasta to use for this dish are Penne and Tagliatelle. The creamy sauce is robust and flavorful, and the penne pasta holds it perfectly. If you’re considering using long pasta varieties, choose those thicker than spaghetti and flat in shape. You can use white mushrooms or any mushrooms you have on hand.

Celery salt adds significant flavor to the mushroom sauce. Other great alternatives include truffle salt, which has a nutty taste. You can find celery salt online or at local supermarkets, or make it at home by grinding celery seeds and mixing them with salt in a 1:2 ratio for the perfect flavor.

Paprika powder will greatly enhance the flavor of this creamy mushroom pasta. Sage leaves and Grana Padano cheese can be used for decoration, although they are optional. Feel free to use any cheese you prefer on top of the mushroom pasta.

Instructions

Start by chopping the onion and garlic into cubes. Make sure that it is small enough and not too chunky. Wash and roughly slice the mushrooms. Mushrooms will shrivel into their preferred shape.

Add a generous amount of cooking oil to the pan. We’ve opted for a neutral oil and chose grapeseed oil. Add the onions and garlic, and sauté for 6 to 8 minutes until golden. Once the onion and garlic have caramelized, add the paprika powder and mix well. If the mixture is a little dry, add some more oil. This step should last 30 seconds; it will activate the paprika’s flavor and intensify its smokiness. This works hand in hand with the mushroom’s umami flavor.

Add the sliced mushrooms to the pan and mix well. You will have to mix the ingredients until the white mushrooms are evenly coated with the red paprika powder. If the mushrooms are fresh, they will be a little on the dry side. It will take time for the moisture to release. To release moisture more quickly, add 2 tablespoons of water. This little trick will ensure that the mushroom’s umami emerges and combines with the caramelized flavors of the onion and garlic. Also, the smoked paprika will seep into the mushrooms, therefore creating a spectacular dish.

In a short amount of time, you will see something interesting. The juice will resemble caramel, even though mushrooms are low in sugar; they still contain a small amount—approximately 1 gram of sugar per cup. Since 500 grams of mushrooms are roughly equivalent to 6 cups, this dish will have a very subtle sweetness.

As the sauce bubbles, add white flour to thicken it. Lightly season the mushroom sauce with celery salt, then taste and adjust the seasoning to your preferred flavor. You can also add a small amount of regular salt along with a tiny pinch of celery salt for extra flavor.

Next, prepare a large pot of boiling salted water and add the penne pasta. It will take about 8 to 9 minutes for the pasta to become al dente. Set a timer to ensure it cooks perfectly, and reserve 1/4 cup of the pasta water for the creamy sauce.

Once the sauce has thickened, drain the pasta and combine it with the mushroom sauce. Add a little of the reserved pasta water and mix until you reach your desired consistency.

Add butter to a pan over medium-low heat, then add the sage leaves and toast for 30 seconds. The sage leaves are used as a garnish; however, they are quite tasty. Use the pasta water to adjust the thickness of the sauce. Toss the pasta and sauce just before serving to ensure the pasta is coated well with the sauce. Serve immediately while it is hot.

How to Store Creamy Mushroom pasta?

Its hard to have leftovers with this one, but for those of you making extra for the rest of the week, you can store it in a Tupperware in the refrigerator. It will last two to three days.

What to serve with Creamy mushroom pasta?

This Creamy mushroom pasta dish can be eaten alongside Garlic bread or Greek Salad. In fact, the combination of all three would be incredible. If you are looking for two amazing side dishes, consider Grilled Asparagus and Roasted Brussels Sprouts.

Expert Tips for the Best Creamy Mushroom Pasta

Use a large pan; you can even use a wok to ensure that the mushrooms cook well. If your pan is too small, the mushrooms will steam instead of browning. Use a large frying pan so as many mushrooms as possible contact the hot surface. The mushrooms need time to release their moisture before they can properly brown.

Celery salt has a strong flavor, so start with a small amount and adjust after the sauce cooks. Pasta water is an easy way to adjust the sauce’s consistency. Add it gradually, not all at once. If you are using Grana Padano, grate it shortly before serving. You only need a small amount because the mushroom sauce already has plenty of flavor.