Name: Mushroom Parmesan Pasta Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 12 oz. spaghetti or favorite pasta; 1 pound cremini/baby bella mushrooms or shiitake, Portobello, or oyster, sliced 1/8-inch thick – divided; 4 tablespoons unsalted butter, divided; 2 tablespoons olive oil, divided; 1/2 tsp salt, divided; 1/2 tsp pepper, divided; 2 tablespoons unsalted butter; 2 medium shallots, finely chopped; 4-6 cloves garlic, minced; 1/4 teaspoon crushed red pepper flakes (more or less to taste); 2 cups low sodium chicken broth; 1 tablespoon cornstarch; 1 1/2 teaspoons Dijon mustard; 1/2 tsp dried thyme; 1/2 tsp dried rosemary; 1/2 tsp dried basil; 1/2 tsp paprika; 3/4 cup mascarpone cheese, at room temperature; 1/2 cup freshly grated Parmesan cheese plus extra for serving; 1/4 cup fresh parsley, chopped

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Introduction

This Mushroom Parmesan Pasta is a creamy, comforting dish that highlights tender mushrooms and a luscious cheese sauce. It’s perfect for a cozy weeknight dinner yet elegant enough to impress guests. Let’s dive into the simple steps to create this delicious meal at home.

A close-up view of a pasta dish with about two layers: the first layer is light yellow spaghetti noodles spread evenly, and the second layer is a mix of sliced brown mushrooms and green parsley bits scattered on top, sprinkled with white grated cheese. The pasta is in a shiny silver pan sitting on a white marbled surface, showing a textured blend of smooth noodles and soft mushrooms. The image is bright and clear with some light reflections on the mushrooms and cheese. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz. spaghetti or favorite pasta
1 pound cremini, baby bella, shiitake, Portobello, or oyster mushrooms, sliced 1/8-inch thick
4 tablespoons unsalted butter, divided
2 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 medium shallots, finely chopped
4-6 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes (adjust to taste)
2 cups low sodium chicken broth
1 tablespoon cornstarch
1 1/2 teaspoons Dijon mustard
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1/2 teaspoon paprika
3/4 cup mascarpone cheese, at room temperature
1/2 cup freshly grated Parmesan cheese, plus extra for serving
1/4 cup fresh parsley, chopped

Instructions

Step 1: Cook the pasta according to package directions in generously salted water. Reserve 1 cup of the pasta water before draining. Toss the drained pasta with a little olive oil to prevent sticking.
Step 2: While the pasta cooks, prepare the mushrooms in two batches. Melt 2 tablespoons of butter with 1 tablespoon olive oil in a large heavy-bottom skillet over medium heat. Increase heat to medium-high and add half of the mushrooms in a single layer. Cook without stirring for 3 minutes, then stir and cook 3-5 more minutes until golden and all liquid has evaporated. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper, cook 30 seconds more, then transfer to a plate. Repeat with remaining mushrooms.
Step 3: To make the sauce, melt 2 tablespoons butter in the same pan over medium heat. Add the chopped shallots and sauté for 2 minutes until softened. Add garlic and red pepper flakes, cooking for 30 seconds.
Step 4: Lower the heat to low and add a splash of chicken broth to the pan to stop the garlic from cooking further. In a separate bowl, whisk together the remaining chicken broth and cornstarch, then pour into the pan. Add Dijon mustard and all dried herbs and paprika. Bring to a simmer and cook until thickened, stirring occasionally.
Step 5: Turn the heat to low. Whisk in the mascarpone cheese until fully melted, followed by the Parmesan cheese until melted and smooth. Stir the cooked mushrooms back into the sauce.
Step 6: Add the cooked pasta to the sauce, stirring to coat evenly. Add reserved pasta water as needed to loosen the sauce to your desired consistency. Stir in chopped parsley.
Step 7: Serve immediately, garnished with extra Parmesan cheese and freshly cracked salt and pepper if desired.

Tips & Variations

Use only freshly grated Parmesan cheese for best flavor and meltability.
Don’t rinse mushrooms; clean them with a damp paper towel to avoid sogginess.
Cook mushrooms in batches without crowding the pan for proper browning and caramelization.
Allow mushrooms to cook until all liquid evaporates for maximum flavor.
If you forget to bring mascarpone to room temperature, warm it briefly in the microwave to help it melt smoothly.
Test pasta a few minutes before the package time to ensure it’s al dente—firm with a slight bite.
Add cooked Italian sausage, chicken, or vegetables like zucchini or asparagus for variety.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to three days. Reheat in the microwave by warming for one minute, stirring, then heating in 30-second intervals until thoroughly warm. For larger portions, reheat on the stove over low heat, adding a splash of milk if the sauce has thickened too much.

How to Serve

A close-up view of a dish of spaghetti mixed with sautéed mushroom slices, all layered evenly with the light brown noodles intertwined with glossy, dark brown mushrooms scattered throughout. The pasta is topped with a sprinkling of finely grated white cheese and small bits of bright green chopped parsley, adding color and texture contrast. The meal is served in a white bowl placed on a white marbled surface, enhancing the natural colors of the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, you can use a variety of mushrooms like cremini, shiitake, Portobello, or oyster. Just slice them thinly for even cooking.

What if I don’t have mascarpone cheese?

You can substitute cream cheese or ricotta, but mascarpone gives a unique creamy and slightly tangy flavor that enhances the sauce beautifully.