Creamy Mushroom Pasta

NOTE: As an Amazon Associate I earn from qualifying purchases.
Find this recipe useful? Share it with your friends!

Creamy mushroom pasta in just 30 minutes? You bet! This creamy mushroom pasta recipe takes only 30 minutes – it’s a great weekday dinner idea. In this easy mushroom, pasta with garlic cream sauce, creamy, sautéed mushrooms are mixed with butter then tossed with orecchiette pasta in an amazing garlic cream sauce that’s so good you’ll be licking your spoon clean!

Cream, garlic, parmesan and sautéed mushrooms in butter make this a filling and delicious weeknight recipe that’s sure to be a hit with the whole family! You can make this on any weeknight because it takes about 20-30 minutes to make, depending on how much time you spend eating the delicious leftovers right out of the pan. Serve it with a fresh green salad, garlic bread, and a bottle of white wine.

Orecchiette is a type of pasta that has been around for hundreds of years. The shape of the orecchiette pasta resembles the ear (orecchio) or little ear, hence its name. Originally, it was made with durum wheat flour and was popular among the peasant class Orecchiette pasta is one of the most popular dishes in Puglia, Italy.

Serve this with some crusty French Bread, Cheesy Garlic Bread or homemade Ciabatta Bread. Add in a garden fresh salad and what a perfect meal.


Creamy Mushroom Pasta

pasta orecchiette mushroom

This creamy mushroom pasta takes only 30 minutes – it’s a great weekday dinner idea.

  • Author: Elizabeth Jaime
  • Prep Time: :10
  • Cook Time: :20
  • Total Time: :30
  • Yield: 4 1x
  • Category: Dinner
  • Method: Stove Top


Units Scale
  • 23 tbs butter
  • 1 clove garlic, minced.
  • 8 oz mushrooms of choice, sliced – cremini, button, maitake, shiitake, king trumpet would work.
  • 1 box orecchiette pasta
  • 1/4 cup cream
  • 1/2 cup parmesan cheese, grated – plus more for serving
  • 1 tbs chopped chives or basil or parsley, whatever you prefer.
  • salt and pepper, to taste


  1. Start a large pot of salted water on to boil. Next, begin by browning butter in a skillet over medium heat. As the butter begins to brown, add the garlic and saute 1 minute. Add sliced mushrooms and let them cook down, stirring occassionally. After the mushrooms are nice and browned, add the heavy cream—and stir just enough to make everything creamy.
  2. Add the box of orecchiette. I like my pasta al dente, so cook it a minute under the suggested boiling time. Once the pasta’s done, drain and add the drained orecchiette to the skillet with the buttered mushrooms and a bunch of grated Parm and mix it all up. A sprinkle of chives on top lends a pop of color. Once plated, top it with as much Parm as you can physically grate and give it another good stir.


  • Add chicken, shrimp, salmon, bacon or sausage to this pasta for additional protein.
  • Add any veggies you have on hand to make this a little heartier! I like peas, broccoli, asparagus, bell peppers, spinach, and arugula as mix-ins.


  • Serving Size: 4
Find this recipe useful? Share it with your friends!