Creamy Mushroom Pasta with Thyme

Prep Time 15 mins
Cook Time 25 mins
Rest Time 2 mins
Total Time 42 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 180  C
Servings: 4
Best Season: All Seasons
Description

This Creamy Mushroom Pasta with Thyme is a rich, comforting Italian-inspired dish made with tender sautéed mushrooms, fragrant fresh thyme, and a silky cream sauce that clings beautifully to every strand of pasta. Perfect for weeknight dinners or cozy weekend meals, this recipe delivers restaurant-quality flavor using simple, wholesome ingredients.

Ingredients
    For the Pasta
  • 300 g pasta (fettuccine, linguine, or penne)
  • 2 liters water
  • 1 tbsp salt
    • For the Mushroom Sauce
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 300 g mushrooms (button, cremini, or a mix)
  • 1 tsp fresh thyme leaves (or 0.5 tsp dried thyme)
  • 0.5 tsp black pepper
  • Salt to taste
    • For the Creamy Base
  • 1 cup cooking cream or fresh cream
  • 0.5 cup whole milk
  • 0.5 cup grated Parmesan cheese (vegetarian-friendly if needed)
    • For Garnish
  • Fresh thyme sprigs
  • Extra grated Parmesan cheese
Instructions
    Cook the Pasta
  1. 1
    Bring 2 liters of water to a rolling boil in a large pot. Add salt and pasta, cooking until al dente according to package instructions. Reserve 0.5 cup of pasta water, then drain and set aside.
    2. Sauté the Aromatics
  2. 2
    Heat olive oil and butter together in a wide pan over medium heat. Add chopped onion and sauté for 3–4 minutes until soft and translucent. Stir in the garlic and cook for 30 seconds until fragrant.
    3. Cook the Mushrooms
  3. 3
    Add sliced mushrooms to the pan in a single layer. Let them cook undisturbed for 2 minutes to develop color, then stir and cook for another 5–6 minutes until golden and moisture evaporates.
    4. Build the Flavor
  4. 4
    Sprinkle in fresh thyme, black pepper, and salt. Stir gently, allowing the herbs to release their aroma into the mushrooms.
    5. Create the Cream Sauce
  5. 5
    Lower the heat and pour in the cream and milk. Stir continuously and let the sauce simmer gently for 4–5 minutes until slightly thickened.
    6. Add Cheese and Pasta
  6. 6
    Add grated Parmesan cheese and stir until fully melted. Toss in the cooked pasta, mixing until evenly coated. Add reserved pasta water little by little if the sauce feels too thick.
    7. Final Rest
  7. 7
    Turn off the heat and let the pasta rest for 2 minutes. This allows the sauce to cling perfectly to the pasta.
Note

For extra depth, use a mix of mushrooms like shiitake and oyster.

You can substitute cream with evaporated milk for a lighter version.

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat gently on low heat with a splash of milk to restore creaminess.

Keywords: creamy pasta, mushroom pasta, vegetarian dinner, comfort food, easy pasta
Read it online: https://petitepanini.com/recipe/creamy-mushroom-pasta-with-thyme/