Creamy Mushroom Pasta (Pasta con Funghi)

Name: Creamy Mushroom Pasta (Pasta con Funghi Cremosa)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 lb pappardelle pasta; 1 Tablespoon extra virgin olive oil; ½ onion chopped (I used Sweet, you could also use Vidalia or white onion); 2 cloves garlic minced; 8 oz mushrooms sliced (I used Baby Bella); ½ Tablespoom fresh thyme just the leaves; 1 Tablespoon fresh rosemary chopped just the leaves; ¼ cup mascarpone cheese; 1 cup heavy cream; ¼ cup grated Parmigiano Reggiano you could also use Grana Padano or a good quality pecorino (plus more for serving); ½ teaspoon sea salt add more to taste; ½ teaspoon freshly ground black pepper add more to taste; Extra herbs as garnish

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This Creamy Mushroom Pasta (Pasta con Funghi) is a cozy winter delight, featuring thick ribbons of pappardelle coated in a rich mushroom sauce with garlic, cream, herbs, and Parmigiano Reggiano. It’s quick and satisfying, ready in just 20 minutes for a simple yet decadent meal that’s perfect for any night.

If you like flavorful and hearty dishes, you should try next my Creamy Saffron pasta or my Pasta alla Vodka .

close up image of creamy mushroom pappardelle in a white plate and a large skillet.

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Ingredient Notes
How to make creamy mushroom pasta
Leftover and Storing
Our Top Tips
FAQ'S
Some other cozy pasta recipes you'll love:
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Substitutions & Variations for mushroom pappardelle pasta:
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This is one of my all-time favorite pasta recipes to enjoy when the temperatures begin to drop. It is vegetarian and can be made gluten-free with your favorite gluten-free pasta.

If you're craving a rich and indulgent pasta dish, Creamy Mushroom Pappardelle is the perfect choice. This classic Italian recipe brings together wide, flat pappardelle pasta with a luscious, creamy mushroom sauce that’s packed with flavor.

The mushrooms are sautéed over medium heat until golden and tender, releasing their earthy essence into the sauce. The addition of red pepper flakes provides a hint of warmth that balances beautifully with the creaminess of the sauce. You may need to add a bit of reserved pasta water to achieve the perfect consistency, letting the sauce cling perfectly to each ribbon of pasta.

To make this mushroom pappardelle recipe extra indulgent, a cup of heavy cream is added to the mix, giving the dish a velvety texture. A final sprinkle of grated Parmano Reggiano cheese brings a salty, savory kick that enhances the deep, umami flavors of the mushrooms.

This creamy mushroom pasta is not only simple to make, but it also delivers a restaurant-quality meal right at home. It’s a dish that feels sophisticated yet comforting, perfect for both special occasions and weeknight dinners.

close up image of creamy mushroom pappardelle in a skillet.

Let's get onto this decadent and divine pasta recipe...

Ingredient Notes

Pasta- I used pappardelle, but any long pasta, like spaghetti, or fettuccine, will work fine. If you can make your own fettuccine or pappardelle, it would be even more outstanding of a pasta recipe!
Extra-virgin olive oil-It's important to use a good quality extra-virgin olive oil. You will taste the difference and it's worth spending a little bit more on the best olive oil.
Onions- You start the easy sauce with sautéing the onions in the olive oil. You could use Sweet, Vidalia or white, whatever you have on hand.
Garlic- Use as much garlic as you like, but 2 cloves should be enough garlic flavor.
Mushrooms- I used Baby Bella mushrooms. You could use a mix of mushrooms for the best flavor. Cremini and shiitake add earthy and umami notes, while porcini brings an intense, woody depth. Oyster mushrooms offer a delicate sweetness, and button mushrooms balance it all with a milder taste.
Sea salt- You'll need salt for the cooking water and any salt that you want to use to season the pasta with the pesto. If you salt the pasta water enough, you shouldn't need any extra salt. But feel free to season it, as you like.
Freshly ground black pepper- Just a few grinds is all you need, but add more or less, to your taste.
Mascarpone cheese-This is like an Italian version of cream cheese. Luscious like velvet and just delicious! Mascarpone melts very nicely and the flavor is delicate, mildly sweet and tangy.
Heavy cream- Combined with the mascarpone, this is the base of the cream sauce.
Parmigiano Reggiano Cheese-It's best to use a very good quality Parmigiano. You could use Grana Padano or even pecorino Romano.
Fresh herbs- I used fresh rosemary and thyme, but you could use fresh sage or even Italian parsley. Fresh thyme brings a nice earthiness cooked with the mushrooms.

close up image of creamy mushoom pappardelle in a white bowl.

How to make creamy mushroom pasta

Here is how to make this pasta dish (the full recipe is below!):

overhead image of ingredients to make pasta with creamy mushroom sauce.

Step 1:In a large skillet, heat some extra virgin olive oil over medium heat. Sauté the onions until they're soft and translucent, about 5-6 minutes.
Step 2: Add garlic and cook for another minute.
Boil pasta water: Meanwhile, bring a large pot of salted water to a boil for the pasta. Cook the pasta until just before al dente. Reserve some of the starchy pasta water.
Step 3: Toss in the chopped mushrooms and stir.
Step 4: Add in the fresh herbs and stir to combine.
Step 5: Let the mushrooms get a little color and cook up with the onions, garlic and herbs.
Step 6: Once the mushrooms get a little color, season with salt and pepper. Let it cook for about 5-8 minutes.
Pasta: When the mushrooms are about cooked up, boil the pappardelle pasta. Cook the pasta until just before al dente. Reserve some of the starchy pasta water.

Step 7: Stir in mascarpone until it melts.
Step 8: Next, pour in the cream and stir to combine.
Step 9: Add in the grated Parmigiano. Let it cook for 2-4 minutes, reducing the cream slightly.
Step 10: Add the pasta that is drained just before it's al dente to the mushroom sauce along, and if needed, a bit of the pasta water. Cook for 1-2 minutes, stirring to coat the pasta strands nicely with the creamy sauce.
Serve hot, topped with extra Parmigiano if you like.

Here's a close up of the gorgeous mushrooms getting a little bit of color.

image of cooking mushrooms in a skillet.

Here is how the sauce looks when it's all come together. It's luscious and velveety smooth. Ready to be combined with the beautiful pappardelle.

overhead image of cooking mushrooms in a cream sauce.

I was lucky to have homemade pappardelle. Get your hands on the best quality pappardelle, it will truly make this simple sauce even more delicious!

overhead image of pasta in a mushroom cream sauce in a skillet.

Simple and elegant. Make this to impress your friends or family!

close up image of mushroom pasta in a bowl.

Leftover and Storing

Refrigerate: Place any leftovers in an airtight container, or large zipped lock storage bag for up to 3-4 days.
Freeze: I do not recommend freezing pappardelle with cream sauce.
Reheating: Place the leftovers in a skillet over medium-low heat with a splash of heavy cream or broth, stirring to get the sauce going again.

close up image of creamy mushroom pappardelle on a fork.

Our Top Tips

Choose the Right Mushrooms: Use a mix of mushrooms like cremini, shiitake, or porcini for a variety of flavors and textures. Fresh mushrooms work best, but dried porcini can add depth if rehydrated in warm water.
Be sure to not wash the mushrooms: Washing the mushrooms will make them watery. Simply wipe them clean with a damp towel.
Cook Over Medium Heat: Sauté the mushrooms over medium heat to ensure they release moisture and caramelize. This brings out their rich, earthy flavors without burning.
Salt Mushrooms: Season the mushrooms with salt after they've been cooking a little. If you salt too early, it could make them a little watery by drawing out their moisture. If you add the salt too early, it will draw the moisture out of the mushrooms which will make them watery
Use Fresh Pasta if Possible: Fresh pappardelle pasta cooks quickly and absorbs the creamy sauce beautifully. If using dried pasta, cook it to al dente to maintain a good texture.
Don't Skip the Pasta Water: Adding reserved pasta water to the sauce helps thicken it and allows the sauce to coat the pasta evenly. It’s a key step for a creamy consistency.
Layer Flavors with Red Pepper Flakes: For a slight kick, sprinkle in some red pepper flakes while sautéing the mushrooms. It adds a subtle heat that balances the creaminess.
Add Cream Slowly: When pouring in the heavy cream, do it gradually to maintain the sauce's consistency. This ensures that the sauce remains thick and doesn’t separate.
Cook pasta until almost ready: Be sure to set a timer and cook the pasta about a minute before it's al dente, as it will finish cooking in the pan with the remaining ingredients
Finish with Parmigiano Reggiano: Top the dish with freshly grated Parmigiano Reggiano cheese just before serving. It enhances the creamy mushroom flavors and adds a salty, savory finish.
Garnish with Fresh Herbs: A sprinkle of fresh parsley or thyme can brighten up the dish and add a pop of color, balancing the richness of the sauce.

close up image of creamy mushroom pappardelle.

FAQ'S

How many calories are in mushroom pappardelle?

The calorie content of mushroom pappardelle can vary depending on the recipe and ingredients used. On average, a serving (about 1 cup) of creamy mushroom pappardelle can range from 350 to 500 calories. This can increase if the recipe uses heavy cream, butter, and cheese, or decrease if lighter ingredients like low-fat milk are used.

Is creamy mushroom pasta healthy?

Creamy mushroom pasta can be part of a balanced diet, but it is generally considered more indulgent from ingredients like heavy cream, butter, and cheese, which are high in fats and calories. To make it healthier, you can use lighter dairy alternatives, reduce the amount of cheese, and include whole grain pasta. Adding extra vegetables like spinach or zucchini can also boost the nutritional value.

Can I make gluten-free creamy mushroom pappardelle?

Yes, you can make gluten-free pappardelle. Look for a very good quality brand and follow the recipe.

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