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Creamy Mushroom Pasta Sauce

Creamy garlic butter chicken bowtie pasta in a skillet topped with fresh parsley and Parmesan cheese
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A rich and savory Creamy Mushroom Pasta Sauce made with golden cremini mushrooms, garlic, and fresh herbs in a luxurious parmesan cream sauce. Simple, elegant, and ready in about 25 minutes.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 pound cremini mushrooms, sliced
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup dry white wine or chicken broth
  • 1 cup heavy cream
  • 1/2 cup chicken or vegetable broth
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Melt the butter and olive oil in a large skillet over medium-high heat until the butter is fully melted and the pan is shimmering hot.
  2. Add the sliced mushrooms in a single layer. Cook without stirring for 3 to 4 minutes until browned on one side. Stir and cook another 3 to 4 minutes until golden brown all over. Cook in batches if the pan feels crowded.
  3. Add the chopped onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and dried thyme and cook for 1 minute until fragrant.
  4. Pour in the white wine or broth to deglaze, scraping up any browned bits from the bottom. Simmer for 2 to 3 minutes until reduced by half.
  5. Reduce heat to medium-low. Stir in the heavy cream and broth. Simmer gently for 3 to 4 minutes until slightly thickened and the sauce coats the back of a spoon. Do not allow to boil hard.
  6. Remove from heat and stir in the Parmesan cheese and fresh parsley. Season with salt and pepper to taste. Add a splash of pasta water if the sauce needs thinning.
  7. Serve immediately over your favorite cooked pasta.

Notes

  • Cremini mushrooms are recommended but shiitake or portobello also work great for a deeper flavor.
  • Use a dry white wine like Pinot Grigio or substitute with chicken or vegetable broth.
  • Do not crowd the mushrooms in the pan. Cook in batches if needed to get a proper golden sear instead of steaming.
  • The sauce will thicken as it cools. Add a splash of pasta water or broth to restore the right consistency.
  • For a vegan version, use olive oil, plant-based cream, and a vegan Parmesan alternative.

Nutrition

Find it online: https://www.benefitiany.com/creamy-mushroom-pasta-sauce/