Creamy mushroom pasta recipe in 20 minutes
Creamy Mushroom Pasta Recipe in 20 Minutes Okay, so here’s the deal. I love pasta. Like, LOVE it. But sometimes I don’t have hours to spend in the kitchen, and that’s where this creamy mushroom pasta comes in. It’s rich, it’s comforting, and best of all—it’s ready in 20 minutes. No kidding. I make this…
Creamy Mushroom Pasta Recipe in 20 Minutes
Okay, so here’s the deal. I love pasta. Like, LOVE it. But sometimes I don’t have hours to spend in the kitchen, and that’s where this creamy mushroom pasta comes in. It’s rich, it’s comforting, and best of all—it’s ready in 20 minutes. No kidding. I make this at least once a week when I’m too tired to think but still want something that tastes like I put in effort. Plus, mushrooms? They’re basically little flavor sponges. You’re gonna love this.
Recipe Card
Recipe Title: Creamy Mushroom Pasta in 20 Minutes
Servings: 4
Prep Time: 5 minutes
Cooking Time: 15 minutes
Calories: 320 kcal per serving
Ingredients:
- 8 oz pasta (any kind, but I like fettuccine or penne)
- 2 tbsp butter
- 1 tbsp olive oil
- 3 cloves garlic, minced (or more, I won’t judge)
- 8 oz mushrooms, sliced (button or cremini work great)
- 1/2 cup heavy cream
- 1/4 cup grated parmesan cheese (plus extra for topping)
- Salt and pepper to taste
- Fresh parsley (optional, but pretty)
Directions:
- Cook the pasta according to the package. Save about 1/2 cup of the pasta water before draining.
- While the pasta cooks, heat the butter and olive oil in a big pan over medium heat.
- Add the garlic and mushrooms. Cook until the mushrooms are soft and kinda golden, about 5 minutes.
- Pour in the heavy cream and stir. Let it simmer for a minute or two.
- Add the parmesan cheese and stir until it melts into the sauce.
- Toss in the cooked pasta and mix it all together. If it’s too thick, add a splash of the pasta water.
- Season with salt and pepper. Top with extra parmesan and parsley if you’re feeling fancy.
- Eat immediately because, let’s be real, you’ve waited long enough.
See? Easy. And if you’re thinking, “Wait, that’s it?”—yes, that’s it. No fancy techniques, no weird ingredients. Just good, fast food.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 30g | 15g | 6g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Butter | Margarine or coconut oil |
| Heavy cream | Half-and-half or whole milk (but it’ll be less creamy) |
| Parmesan | Pecorino or asiago cheese |
Tips
- Don’t skip the pasta water. It’s magic for making the sauce cling to the noodles.
- If your mushrooms are wet, pat them dry before cooking. Wet mushrooms = soggy pasta.
- Want extra flavor? Throw in a pinch of red pepper flakes or a splash of white wine.
FAQ
Q: Can I make this ahead of time?
A: Sure, but it’s best fresh. If you do, reheat it with a little extra cream or butter to bring it back to life.
Q: Can I freeze leftovers?
A: Honestly, pasta doesn’t freeze great. The sauce can separate. I’d just eat it within a couple days.
Q: What if I don’t like mushrooms?
A: Uh… maybe try a different recipe? Just kidding. You could swap in spinach or roasted veggies instead.
That’s it. Hope you enjoy it. Let me know how it goes if you try it! And if you burn the garlic (we’ve all been there), just start over. It’s worth it.
