Cream of Mushroom Pasta

Creamy, dreamy cream of mushroom pasta is a comforting bowl of fusilli coated in a rich mushroom sauce, topped with savory Parmigiano Reggiano. It's an easy weeknight winner!

Course Main Course

Cuisine Italian

Keyword comfort food, creamy pasta, easy dinner, mushroom sauce, vegetarian

Prep Time 15

Cook Time 25

Total Time 40

Servings -6 servings

Calories 350kcal

Author Liza A

Ingredients

8 oz fusilli or any pasta
10 oz white button mushrooms
2 tbsp unsalted butter
1 clove garlic minced
1/2 onion peeled and chopped
2 tbsp flour
2 cups milk
½ tsp fresh chopped thyme
Salt and pepper to taste
Shaved Parmigiano Reggiano optional

Instructions

Prepare the mushrooms by rinsing them briefly, wiping dry with paper towels and slicing. Set aside.
Cook pasta in a pot of boiling salted water until al dente. Drain (don’t rinse) and set aside.
Melt butter in a sauté pan over low-medium heat. Add onions and garlic and cook, stirring until onion has softened.
Add the mushrooms and sauté, stirring until mushrooms have slightly softened.
Stir in flour. Then stir in milk and let simmer while stirring occasionally until mixture thickens to preferred consistency. Add fresh thyme; season with salt and pepper to taste.
Serve over pasta and garnished with shaved Parmigiano Reggiano, if using.

Nutrition