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A bowl of Creamy Mushroom and Garlic Pasta
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5 from 1 vote

Creamy Mushroom and Garlic Pasta

Garlicky roasted mushrooms in a creamy white wine and parmesan cheese sauce tossed with rigatoni and finished with parsley and lemon zest!
Prep Time15 mins
Cook Time25 mins
Course: dinner
Cuisine: American, Italian
Servings: 4
Calories: 761kcal


  • 1 lb rigatoni
  • 1 tbsp olive oil
  • 1 lb assorted mushrooms sliced in halves or quarters
  • 1 large shallot finely chopped
  • 3 cloves garlic finely chopped or grated
  • 1 c dry white wine
  • 4 tbsp butter
  • 1 c heavy cream
  • 1/2 c grated parmesan cheese , plus more for serving
  • 1/4 c chopped flat-leaf parsley
  • zest from one lemon


  • In a large pot or high sided sauté pan, heat the olive oil over medium/high heat. Add the mushrooms to the pan. Saute the mushrooms until they are golden brown, about 5 minutes. Next, add the butter, shallot, garlic, and a good pinch of salt. Sauté for another 2-3 minutes, frequently stirring until the shallots are translucent and the garlic is fragrant. Bring a seperate pot of salted water to a boil and cook the pasta until it's al dente (8-10 minutes) drain and set aside.
  • Next, add the wine. Bring the wine to a simmer and reduce it by about half, stirring frequently and scraping up any caramelized bits from the bottom of the pan. Next, add in the cream and cooked pasta and parmesan cheese, stir together until the pasta is evenly coated in the sauce. Turn off the heat and add the lemon zest and fresh parsley. Taste and season as needed with salt and freshly cracked black pepper.
  • Divide the pasta between bowls, top with extra grated parmesan and freshly ground pepper. Serve immediately!


Can I make this recipe without cream?
You can actually. You could substitute coconut milk for cream as well as plant-based butter to make this entire recipe vegan!
What is the best way to wash mushrooms?
Rinse the mushrooms well under cold water to remove any dirt then place them between two kitchen towels and pat dry.  Try to absorb as much of the excess water as you can. The drier the better for cooking.
What are the best mushrooms to use for this recipe?
You can use a wide variety of mushrooms for this recipe such as button, cremini, hen of the woods (my favorite!) shiitakes, or oyster mushrooms.
What can I substitute for wine?
If you prefer to not cook with wine you can substitute chicken stock or vegetable stock instead.
Leftovers: can be stored in the refrigerator for up to three days. Re-heat in the microwave or on the stovetop. Add a splash of water when reheating to loosen up the sauce a bit.


Calories: 761kcal | Carbohydrates: 93g | Protein: 24g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 82mg | Sodium: 320mg | Potassium: 724mg | Fiber: 5g | Sugar: 7g | Vitamin A: 900IU | Vitamin C: 4mg | Calcium: 198mg | Iron: 2mg