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This Creamy Mushroom Pasta Recipe is a quick and easy weeknight dinner that tastes like it came from your favorite local bistro! Balsamic vinegar and garlic boost the mushrooms’ umami flavor to create a fully satisfying vegetarian meal. Sometimes creamy mushroom linguine can be a little too rich but this recipe relies on dried herbs instead of extra cream to make a sauce that’s flavorful and not too heavy.
You'll Love This
- Making a creamy mushroom sauce from scratch isn't as hard as you think! The heavy cream thickens the sauce right up without having to use flour or make a complicated roux. Which makes this meal simple enough for a busy weeknight dinner!
- It comes together quickly! A pasta this decadent seems like it should take a lot of work, but this creamy mushroom linguine is ready in about 20 minutes! Skip the drive-through after work and opt for a homemade meal that your family will love!
- It’s not too heavy. Some creamy pasta recipes leave your dish drowning in sauce, which leaves you feeling sluggish. This mushroom pasta, however, has enough creamy goodness to coat noodles and warm you up, without weighing down the rest of your evening.
Heat a large pan over medium high heat. Rinse and quarter mushrooms and add them to the hot pan. Sprinkle them with a couple pinches of salt.
Cook, stirring occasionally for 5 minutes. Add butter to the pan and reduce heat to medium.
Once butter is melted add garlic, thyme, and sage along with a couple pinches of salt and pepper. Cook, stirring frequently for 1 minute.
Add balsamic vinegar and cook for about a minute, delgazing the pan and scraping all the yummy bits off the bottom.
Add heavy cream.
Stir to combine.
Add cooked pasta to the pot.
Toss linguine in the mushroom sauce.
Season to taste with salt and pepper. Garnish with Parmesan and fresh parsley!
- Make extra! This balsamic mushroom pasta recipe makes just four servings, but it can easily be doubled (or even tripled) if you’re looking to feed more people—or just want some leftovers for easy meals during the week!
- Don’t be fooled by white button mushrooms! Baby Bella mushrooms (aka cremini or brown mushrooms) are the same strain as white mushrooms, but they are grown and harvested differently. They have a noticeably deeper flavor and withstand cooking much better than white mushrooms. So opt for the baby Bellas!
- Use all the mushrooms! If eight ounces looks like a lot of mushrooms on your counter, don’t worry. Mushrooms are 90 percent water, and they shrink significantly when cooking.
- If some of your mushrooms are smaller, just halve them instead of quartering them. You want to make sure that the mushroom pieces are about the same size so that they cook evenly!
- Don’t crowd the mushrooms! Remember to give your mushrooms some room in the pan. If they’re too close, they steam (90 percent water, remember) more than they brown and brown = flavor. If you need to, fry the mushrooms in batches and then add them all back in with the butter.
Easy Vegetarian Pasta
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