This creamy mushroom pasta is a weeknight staple that comes together in one pan, with tender mushrooms and a silky sauce that coats every noodle.

No cream required here. The sauce gets its body from pasta water and Parmesan, so it feels indulgent without being heavy.

What Makes This Mushroom Pasta Work

The sauce is what gets me every time. It’s rich from the mushrooms and Parmesan, and the starchy pasta water pulls it all together into a glossy coating that clings to every bite.

It’s also the kind of dish that forgives substitutions. Any mushroom works, and you can add spinach or leftover chicken near the end if you want to bulk it up.

Ingredients

2 tbsp olive oil: extra virgin for flavor
2 tbsp unsalted butter: divided
1 medium yellow onion: finely diced
3 garlic cloves: minced
8 oz cremini mushrooms: wiped clean and sliced
1 tsp fresh thyme leaves: or 1/2 tsp dried
3 cups vegetable broth: low sodium so you control the salt
8 oz dry penne or other short pasta: about 2 cups
3/4 cup freshly grated Parmesan: plus more for serving
Salt and black pepper: to taste
Chopped fresh parsley: for garnish

Variations / Substitutions

Mushroom types: Shiitake, oyster, or plain white button mushrooms all work, no need to adjust timing.
Add protein: Stir in cooked, crumbled Italian sausage or shredded rotisserie chicken after the pasta is done.
Herb swap: Fresh oregano or a pinch of dried rosemary can stand in for the thyme.
Dairy-free: Use a good plant-based butter and a vegan Parmesan alternative.

Creamy One Pot Sausage Pasta is another reader favorite dinner worth making next.

How to Make Creamy One-Pan Mushroom Pasta

Step 1: Sauté the Aromatics and Mushrooms

Heat the 2 tbsp olive oil and 1 tbsp of the butter in a large, deep skillet over medium heat. Once the butter melts, add the diced onion and cook, stirring, until softened, about 3 minutes. Stir in the 3 garlic cloves and a pinch of salt, then add the sliced mushrooms and 1 tsp fresh thyme. Spread the mushrooms into an even layer and let them cook undisturbed for 3 to 4 minutes, then stir and continue cooking until they’re deep golden and their liquid has mostly evaporated, about 8 minutes more.

You’ll know they’re ready when the edges start to crisp and the pan smells earthy and buttery. A little sticking is fine. That browned fond will dissolve into the sauce later.

Step 2: Cook the Pasta in the Sauce

Pour in the 3 cups vegetable broth and bring it to a boil over high heat, scraping up any browned bits from the bottom of the pan. Add the 8 oz dry penne and stir to distribute. Reduce the heat to medium and simmer, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed into a creamy sauce, about 12 minutes. Check the package time and start tasting a minute or two before it’s up.

At first the mixture will look brothy, but as the pasta releases its starch, the liquid will thicken into a velvety coating that clings to the noodles. Stir often near the end so nothing catches on the bottom.

Step 3: Finish with Parmesan and Serve

Remove the skillet from the heat. Stir in the 3/4 cup freshly grated Parmesan and the remaining 1 tbsp butter until the cheese melts completely and the sauce turns glossy. Taste and adjust with salt and plenty of black pepper.

Spoon the pasta into warm bowls and top with a little extra Parmesan, a sprinkle of chopped parsley, and a few grinds of pepper. The sauce will be loose but not runny, and it thickens slightly as it sits, so serve it right away while it’s hot and creamy.

Tips for the Best Mushroom Pasta

Wipe mushrooms clean with a damp paper towel instead of washing them, so they brown instead of steam.
Use a large, deep skillet, and keep a lid handy. If the pasta is almost tender but the liquid is nearly gone, cover the pan for a minute or two to trap steam.
For the smoothest texture, grate your own Parmesan. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
If you like a saucier finish, set aside 1/2 cup of the broth before adding the pasta and stir it back in at the end.

Scale it for a crowd:

Servings	Broth	Pasta	Mushrooms	Parmesan
4	3 cups	8 oz	8 oz	3/4 cup
6	4 1/2 cups	12 oz	12 oz	1 cup plus 2 tbsp
8	6 cups	16 oz	1 lb	1 1/2 cups

Storing Leftovers

Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce, as the pasta will absorb more liquid as it sits.

What to Serve With Creamy Mushroom Pasta

A simple arugula salad with lemon vinaigrette cuts through the richness with its bright, peppery bite. Roasted garlic broccoli adds a nice crunch and a green vegetable to the plate. And a hunk of crusty bread is never a bad idea for scooping up every last bit of sauce.

Frequently Asked Questions

Can I use a different pasta shape?

Yes. Any short shape like rigatoni, fusilli, or shells works well, as do long noodles like fettuccine. Just cook until al dente according to the package time.

Can I make it without butter?

You can use all olive oil. The butter adds a velvety finish, but a good plant-based butter keeps the same feel.

How do I add protein?

Stir in cooked, sliced chicken breast or sautéed shrimp at the very end. Leftover rotisserie chicken is an easy shortcut.