Dreamy Creamy Mushroom Pasta

This Creamy Mushroom Pasta is the perfect quick dinner to feed a family of four. Hidden in this smooth and silky mushroom sauce is an absolute explosion of flavour just waiting to be devoured! – Hungry now?  Jump to Recipe

Seriously, is there anything more comforting than a skillet full of pasta coated in a creamy mushroom sauce? Like, if I died and went to heaven, I’d hope that heaven would involve me burying my face into a black hole of creamy garlicy herby mushroom pasta. UGH. I’m weeping just at the thought.

Anywho, enough of my uncontrollable love for calories, let’s see what all the fuss is about.

Overhead shot of Creamy Mushroom Pasta in the Skillet

So, of course the mushrooms are the star of the show in this recipe, so let’s treat them like the star.

You see it quite a bit with mushrooms, just chopped and chucked in the pan, and I’m often guilty of this in recipes where mushrooms aren’t the star ingredient. But here there’s no excuses. The two most important tips I’ve learnt with regards to preparing mushrooms are as follows:

  1. Clean with a damp cloth – Mushrooms are packed with water, around 90-92% in most cases, so the last thing you want to do is wash them under a tap. This will only allow the mushrooms to absorb more unwanted water. As tedious as it may seem, the benefits are huge.
  2. Uniformed Size – Slicing the mushrooms the same size, and more specifically the same thickness, will ensure everything cooks at an even rate. In general you want the slices on the thicker side of life, purely for the reason that mushrooms shrink quite considerably. Keeping them thick will help them keep shape.

Any mushrooms will work well with this recipe, however a personal favourite of mine are Shiitake Mushrooms. Shiitake mushrooms have a gorgeous smoky and almost quite meaty flavour to them. If you are using Shiitake mushrooms then remove the stalk as it’s incredibly tough.

Now on to the important stuff.

Creamy Mushroom Pasta - Shiitake Mushrooms

3 Tips for Perfectly Fried Mushrooms

  1. Don’t overcrowd the pan – putting too many mushrooms in the pan at once will cause the mushrooms to steam instead of fry. The amount I’ve used in this recipe (photo below) is just at the limit of what I recommend a good amount to fry at once. If you find yourself with too many mushrooms then simply fry in batches.
  2. Don’t annoy them – they’re probably annoyed that they’ve been sliced and thrown in a hot pan already, once they’re in there don’t shake them about every 2 seconds. Plonk them in, spread them out and leave them to brown on one side. Then give them a stir to brown the other side.
  3. Salt – adding salt to the mushrooms will draw out moisture, so do it after they’ve browned. I find that adding salt at the beginning allows too much moisture to come out, which again encourages steaming instead of frying.

Dang, who knew frying mushrooms was so intricate!? Or maybe I’m just a mushroom snob.. Yeah probably the latter.

Anywho, onto the sauce!

How to make Creamy Mushroom Pasta

I tested so many versions of this sauce I can’t even begin to tell you. Mainly just as an excuse to eat more of it, but also in the name of science.. Or something like that.

My initial instinct for a creamy mushroom pasta was of course to pile in as much cream as possible and be done with in. (lol)

There was indeed more thought that went into the testing than that, but I did find that the consistencies that were heavily cream based, apart from being too rich, also fell a little bland. An even ratio of cream/chicken stock gave the perfect consistency and a gorgeous depth of flavour, emphasising the ‘meatiness’ of the Shiitake mushrooms.

Creamy Mushroom Sauce 

  • Cream
  • Chicken Stock
  • Garlic
  • Chives
  • Parsley
  • Parmesan
  • Butter
  • Salt & Pepper

I know, simple right?

Creamy Mushroom Pasta in the Skillet with Fresh Chives

With regards to the pasta it was a no brainer to go with Conchiglie for the pure reason it’s shape works so perfectly in this recipe.

The way it collects the sauce in it’s shell is almost like a gift from the heavens above. But heck, use whatever pasta your heart desires!

Serving Creamy Mushroom Pasta

All in all this creamy mushroom pasta is THE perfect comfort food. Most importantly it’s quick, easy and ready to be made for a quick midweek dinner! So really, what are you waiting for!?

How to make Dreamy Creamy Mushroom Pasta (Full Recipe & Video)

5 from 5 votes
Creamy Mushroom Pasta in the Skillet with Fresh Chives
Creamy Mushroom Pasta
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

This Creamy Mushroom Pasta is the perfect quick dinner to feed a family of four. Hidden in this smooth and silky mushroom sauce is an absolute explosion of flavour just waiting to be devoured!

Course: Dinner, Main Course
Cuisine: Italian
Keyword: Creamy Mushroom Pasta
Servings: 4
Calories: 325 kcal
Author: Chris
  • 12.3oz / 350g Conchiglie (or pasta of choice)
  • 8.8oz / 250g Shiitake Mushrooms, stalks removed & sliced (or sub mushroom of choice)
  • 2 tbsp Unsalted Butter
  • 1 cup / 250ml Heavy Cream
  • 1 cup / 250ml Chicken Stock
  • 2/3 cup / 50g Parmesan, finely grated (save some to garnish)
  • 1/4 cup / 2 heaped tbsp finely diced Fresh Parsley (save some to garnish)
  • 2 cloves Garlic, finely diced
  • 1 tbsp finely diced Fresh Chives
  • Salt & Black Pepper, to taste
  • Olive Oil for frying
  1. Heat up a drizzle of Oil in a suitably sized pan and begin frying your Mushrooms over medium/high heat. Once they begin to brown, add in your Garlic and frying for a minute or so longer until it just begins to brown. Season with Salt & Pepper.

  2. Melt in your Butter, then stir in your Chicken Stock and allow to simmer for a few minutes.

  3. Pour in your Cream, give it a good stir, then add your Chives and Parsley. Allow to simmer for a few more minutes until the sauce begins to thicken.

  4. Meanwhile, pop your Pasta in salted boiling water and cook until al dente. Retain a cup of pasta water.

  5. Stir in your Parmesan, taste for seasoning, then drain and stir in your pasta. Thin out the sauce if you need to with some leftover pasta water.

  6. Serve with an extra sprinkle of Parmesan and Parsley!

Watch how to make it!

Recipe Notes

a) Mushroom Stalks - If you are using Shiitake Mushrooms I definitely recommend removing the stalks as they are quite tough and chewy. Most other mushrooms I'd keep the stalk on to bulk out the pasta and reduce waste.


b) Browning the mushrooms - In order to get the most flavour out of your mushrooms, it's important to get a nice browning on them.

- Firstly, make sure the pan isn't overcrowded, this will cause the mushrooms to steam instead of fry, reducing their ability to take on colour. Fry in batches if needed.

- Secondly, ensure you don't keep moving them about. Allow the mushrooms to keep contact with the pan for a good amount of time before you stir them about.

- Thirdly, only add salt after they're browned. Adding salt to the mushrooms will extract moisture and again encourages steaming instead of browning.


c) Herbs - I did actually play around with different herbs in this recipe and both Thyme and/or Tarragon work really well. I've kept this recipe without either because it's a great base recipe and tastes delicious as it is. Adding either of these herbs do change the taste quite considerably, but feel free to add if you're confident you'll enjoy the addition. In both instances, just a small amount will work fine.


d) Calories - Based on using 1 tbsp Olive Oil for frying

Nutrition Facts
Creamy Mushroom Pasta
Amount Per Serving
Calories 325 Calories from Fat 146
% Daily Value*
Total Fat 16.27g 25%
Saturated Fat 9.75g 49%
Polyunsaturated Fat 0.89g
Monounsaturated Fat 4.69g
Cholesterol 51mg 17%
Sodium 163mg 7%
Potassium 216mg 6%
Total Carbohydrates 38.91g 13%
Dietary Fiber 5.7g 23%
Sugars 3.44g
Protein 8.34g 17%
Vitamin A 42%
Vitamin C 8%
Calcium 11%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

If you loved this quick pasta dinner, you’ll love my Penne Alfredo with Bacon and Sundried Tomato!Penne Alfredo with Bacon and Sundried Tomato one pot

If you plan on making this Creamy Mushroom Pasta recipe be sure to pin it for later! Already made it? Let me know how you got on in the comments and pick up your free ecookbook along the way!

This Creamy Mushroom Pasta is the perfect quick dinner to feed a family of four. Hidden in this smooth and silky mushroom sauce is an absolute explosion of flavour just waiting to be devoured! #creamy #mushroom #pasta | www.dontgobaconmyheart.co.uk


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  • Reply
    March 16, 2018 at 11:33 am

    Oh my, my tummy started rumbling reading this! Love mushrooms, and love a rich creamy sauce to my pasta. Great recipe!
    Jane x

    • Reply
      March 16, 2018 at 4:05 pm

      Thanks, Jane! Mushrooms in a rich creamy sauce is what tummy rumbling is made of!!

  • Reply
    Amy | The Cook Report
    March 16, 2018 at 1:41 pm

    Pasta dishes are always a favourite of ours! This one sounds great 🙂

    • Reply
      March 16, 2018 at 4:05 pm

      Thanks, Amy! 🙂

  • Reply
    March 16, 2018 at 1:56 pm

    This pasta looks so good! And shells are my all time favorite type of pasta.

    • Reply
      March 16, 2018 at 4:05 pm

      Shells for the win!!

  • Reply
    March 16, 2018 at 2:12 pm

    Haha, don’t annoy your mushrooms. That’s great advice! Really browned mushrooms are the only way I’ll eat them. Great recipe!

    • Reply
      March 16, 2018 at 4:09 pm

      Haha, it’s the best way I could describe it! Thanks, Jill 🙂

  • Reply
    March 16, 2018 at 2:33 pm

    This recipe makes me wonder…why are we not neighbors? Srsly, this looks like my favorite weeknight meal (that never lasts beyond one day lol). Pinning and sharing this one! Thanks for the inspiration!

    • Reply
      March 16, 2018 at 4:10 pm

      Haha omg can we just be neighbours and live off creamy mushroom pasta!? Thanks so much for sharing, Traci 🙂

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