30-Minute Creamy Mushroom Pasta
A fast, family-friendly creamy mushroom pasta that tastes like a restaurant dinner but comes together in one pan (plus the pasta pot). Cozy, savory, and ready in 30 minutes—perfect for real weeknights.
.%20Cozy%2C%20savory%2C%20and%20ready%20in%2030%20minutes%E2%80%94perfect%20for%20real%20weeknights.%20%7C%2030%20minutes%20%E2%80%A2%204%20servings%20%23MainDish%20%23Quick%20%23Stovetop%20%23Dinner%20%23Lunch%20%23recipe%20%23cooking%20%23savecooking){kind=link}
This is the kind of dinner that saves a busy evening: minimal chopping, big flavor, and everyone gets a warm, creamy bowl of comfort. The mushrooms bring that savory “meaty” vibe, and a little Parmesan makes the sauce feel extra special. Keep it simple with a side salad or add rotisserie chicken if you need extra protein.
Total Time
30 min
Prep Time
8 min
Cook Time
22 min
Servings
4
Ingredients
Pasta
- •12 oz (340 g) short pasta (penne, rigatoni, or fusilli)
- •1 1/2 tsp kosher salt (for pasta water), plus more to taste
Sauce & Veg
- •2 tbsp olive oil
- •1 tbsp unsalted butter
- •1 small yellow onion, finely chopped
- •3 cloves garlic, minced
- •16 oz (450 g) cremini mushrooms, sliced
- •1/2 tsp dried thyme (or 1 tsp fresh thyme leaves)
- •1/2 tsp black pepper
- •2 tbsp tomato paste
- •1/2 cup low-sodium chicken broth (or vegetable broth)
- •3/4 cup heavy cream
- •1/2 cup grated Parmesan, plus more for serving
- •3 packed cups baby spinach (optional)
- •1 tsp lemon juice (optional, to brighten)
To Serve (Optional)
- •Chopped fresh parsley
- •Red pepper flakes
Instructions
- 1
Bring a large pot of water to a boil. Salt it, add the pasta, and cook until al dente according to package directions. Reserve 1 cup pasta water, then drain.
- 2
While the pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Add the onion and cook 2–3 minutes, stirring, until softened.
- 3
Add the mushrooms, thyme, and black pepper. Cook 6–8 minutes, stirring occasionally, until the mushrooms release their liquid and start to brown.
- 4
Stir in the garlic and tomato paste. Cook 30–60 seconds, stirring constantly, until fragrant and the tomato paste darkens slightly.
- 5
Pour in the broth and scrape up any browned bits from the pan. Simmer 1–2 minutes.
- 6
Lower heat to medium-low and stir in the cream. Simmer 2–3 minutes until slightly thickened.
- 7
Add the drained pasta and Parmesan. Toss until glossy and coated, adding a splash of reserved pasta water as needed to loosen the sauce.
- 8
If using spinach, add it a handful at a time and toss just until wilted, about 1 minute. Taste and adjust with salt, pepper, and lemon juice (if using).
- 9
Serve hot with extra Parmesan, parsley, and red pepper flakes if you like.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.