This Creamy Mushroom Pasta is everything you’ll ever need in a bowl of spaghetti. The earthy richness of the mushrooms get elevated by a twist of lemon and tons of freshly chopped parsley. Add some crispy toasted panko and you have yourself a lovely little dinner! 

Creamy Mushroom Pasta 

Creamy Mushroom Pasta – The Mushrooms Rundown.

There are so many choices when it comes to mushrooms. We’ve seen many local producers start growing amazing types of mushrooms. If you can get your hands on oyster, enoki, chanterelles, or any other cool type of mushroom, it’s worth it!

In this recipe, I used a mix of white button and crimini mushrooms (a pint of each!). Both are going to be readily available at any grocery store.

Give them a really quick slice so they keep their shape and set them aside!

Creamy Mushroom Pasta 

Creamy Mushroom Pasta- Cooking Mushrooms.

Cooking with mushrooms is super easy. The best way to get the most colour and flavour from them is to remove as much moisture as possible.

Mushrooms hold a decent amount of water. When you add them to a hot pan, they can leach it out, causing them to steam more than sauté or fry.

When you add your mushrooms to the pan, turn up your heat just a touch and allow all of that water to evaporate so you can get that colour and flavour.

Creamy Mushroom Pasta 

Creamy Mushroom Pasta- Toasting your Panko.

I put breadcrumbs on the majority of my pastas. It just adds enough crunch and texture to really make a dish stand out.

Using panko is a great little hack. I find them lighter, crispier, and honestly more flavorful compared to your Italian breadcrumb style.

Place a large frying pan over medium heat. Add in a good glug of olive oil and let it heat slightly. If your heat is too hot, you run the risk of burning your crumb, making it very bitter. Add in your panko and move them around in the pan.

For a step like this, it’s better not to walk away from the pan. Keep your eye on them, and once they’ve turned golden brown, remove from the heat and set aside.

Other recipes to check out!

If you liked the sound of this Creamy Mushroom Pasta, here are a few other recipes to check out!

Spicy Carbone Pasta

French Onion Soup Pasta

Creamy Chicken Fajita Pasta

Creamy Mushroom Pasta

Print Recipe
Prep Time 10 minutes
Servings 2
Creamy Mushroom Pasta


  • 2 pints Mushrooms Cremini and Button
  • 1 large Yellow Onion Sliced
  • 4 large Garlic Cloves
  • 5-6 large Sprigs of Thyme Cleaned and chopped
  • 4 oz Spaghetti
  • 1 cup Heavy Cream
  • 1/2 cup Panko Bread Crumbs
  • 1/2 cup Parsley Chopped
  • 1/2 Lemon Juiced
  • 1/4 tsp Chilli Flakes
  • 1 tsp Black Pepper
  • 1 tsp Kosher Salt
  • Parmesan shaved
  • 1/4 cup White Wine (optional)


  • Place a large pot of water over high heat. Season it well with kosher salt. Once boiling, drop in 4 oz of spaghetti. Once cooked to your preferred doneness, remove it from the pot, reserving about ½-1 cup of pasta water.
  • With a sharp knife, thinly slice 2 pints of wild or mixed mushrooms. Set them aside. Thinly slice 1 large yellow onion, 4 cloves of garlic, and chop 5-6 sprigs of thyme. Set all that aside.
  • Place a medium pot over medium-high heat and add in 2 tbsp of olive oil. Once heated, add in your sliced onion, minced garlic, chopped thyme, and ¼ tsp of chilli flakes. Sauté for 4-5 min or until caramelised and soft.
  • Next, add your thinly sliced mushrooms. You want as much liquid to leach out of the mushrooms. Allow them to caramelise and soften, about 8-10 minutes. Season with 1 tsp of kosher salt and 1 tsp of black pepper. There should be a good amount of colour on the bottom of the pot; this is a great time to deglaze with ¼ cup of white wine. Give it a stir.
  • Once your mushrooms are nice and cooked down, add in 1 cup of heavy cream. Allow your cream sauce to reduce and thicken up (2-3 min). Add in your cooked pasta and give it a good mix. Slowly stream in ½ cup of your reserved pasta water and mix until the sauce is nice and creamy. Add in the juice of ½ a lemon, 1/2 a cup chopped parsley and season with kosher salt and more black pepper.
  • In a pan over medium heat, once heated, add in ½ cup of panko. Give it a stir and allow it to toast. Once golden brown, remove it from the pan and set it aside.
  • Garnish your pasta with grated parmesan, toasted panko, and more chopped parsley.
Print Recipe
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