Creamy Mushroom Pasta

5 from 4 votes

Creamy mushroom pasta is loaded with golden brown seared mushrooms and smothered in a silky and oh so creamy garlic parmesan sauce!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American, Italian

Keyword: one pot pasta recipe

Servings: servings

Calories: 967kcal

Set out a measuring cup next to the stove so it'll help you remember to save some pasta water before draining.

Bring a large pot of salted water to a boil, then cook pasta according to package directions for al dente, minus 1 minute. Reserve 1 cup of pasta water, then drain pasta. Toss with a drizzle of olive oil to keep it from sticking together.

While pasta is cooking, add pancetta to a large, deep skillet and cook over MED LOW heat until crispy, stirring occasionally. Transfer to a paper towel lined plate to drain. Drain off excess grease, but don’t clean the skillet.
Add 1 1/2 Tbsp butter and 1 Tbsp olive oil to the skillet and increase heat to MED HIGH. Add half the mushrooms in an even layer and let them cook for 2-3 minutes, without stirring. Then stir and cook another 3-5 minutes, stirring occasionally, until mushrooms are golden. Season lightly with salt and pepper, to taste, and transfer to a plate.
Repeat with another 1 1/2 Tbsp of butter, 1 Tbsp oil and remaining mushrooms, transferring to plate when finished.
Decrease heat to MED and add remaining 2 Tbsp butter. Once melted, add shallots and cook for 2-3 minutes, stirring occasionally, until softened. Add garlic and cook 30 seconds.

Add flour and stir. Cook about 1 minute, then add wine and a splash of the chicken broth, using a wooden spoon to scrape the bottom of the skillet to loosen any browned bits. Let wine mixture cook about 1 minute.
Stir in remaining chicken broth and heavy cream. Add mustard, thyme, salt, pepper, basil and red pepper flakes. Let cook about 2-4 minutes, stirring often, until thickened a bit.
Stir in Parmesan cheese and minced parsley, stirring until cheese is melted. Add mushrooms back to the skillet.

Add cooked pasta and stir to coat well, adding pasta water if needed to get desired consistency.
Serve with cooked pancetta, and possibly additional parsley, and a sprinkle of additional Parmesan cheese.

Please feel free to use any type of mushrooms you like. Personally, I love to use a combination of cremini, oyster, and shiitake.
I've estimated this will yield 4 generous servings, but this will vary from person to person.
To make vegetarian, omit pancetta, and replace chicken broth with vegetable broth.
Bacon can be used in place of pancetta if you can't find it.