There’s something undeniably satisfying about a warm, hearty plate of creamy mushroom pasta. This classic dish combines the earthy flavors of mushrooms with the rich, velvety texture of a cream-based sauce, creating a comforting meal that’s perfect for any occasion.

Ingredients

1 box pasta (fettuccine or linguine)

4 tbsp unsalted butter

1 tbsp olive oil

200gr baby bella mushrooms, sliced

3 cloves garlic, sliced

1 tbsp fresh thyme, minced

1 tsp Italian seasoning

1 ½ tsp salt1 + ½ tsp black pepper

2 tbsp all-purpose flour

1 cup dry white wine (or chicken broth)

2 cups heavy cream

¼ cup grated Greek kefalograviera cheese or Parmesan cheese

¼ cup reserved pasta water

2 tbsp fresh parsley, chopped

1 lemon, juiced and zested

Garnish : additional Parmesan cheese, lemon zest, fresh parsley

Directions

Boil the pasta in well-salted water until al dente, typically about 1 minute less than the package directions. If cooking ahead, drain (reserve ¼ cup of the pasta water), and toss with 1 tablespoon of unsalted butter to prevent sticking.

Set aside.

In a large skillet, melt the butter with the olive oil over medium heat. Add the sliced garlic and cook for about 1 minute. Add the sliced mushrooms and sauté for approximately 10 minutes, until they soften and release their juices.

Mix in the thyme, Italian seasoning, salt, and pepper.

Sprinkle the flour over the mushrooms and stir until fully absorbed, about 1 minute.
Pour in the white wine (or chicken broth) and bring to a simmer, cooking for 3-5 minutes.

Add the heavy cream and Parmesan cheese, stirring occasionally, and let it simmer for another 5 minutes.

Add the drained pasta to the skillet and mix well to ensure the pasta is thoroughly coated with the sauce.

Gradually add the reserved pasta water, 1 tablespoon at a time, until the sauce reaches a creamy consistency.

Stir in the chopped parsley, lemon juice, and lemon zest.

Serve the pasta immediately, garnished with additional Parmesan cheese, lemon zest, and fresh parsley if desired