Creamy Mushroom Pasta

If you love earthy mushrooms and cozy pasta, this creamy mushroom pasta is about to become your new favorite comfort meal. Roasted mushrooms deepen the flavor, while a silky Parmesan cream sauce and bright lemon twist keep everything balanced. Crispy sage adds an easy, restaurant-style finish.

Course Dinner, Main Course

Cuisine Italian Inspired

Diet Vegetarian

Keyword creamy mushroom pasta,, crispy sage pasta, easy weeknight pasta, lemon parmesan pasta, mushroom pasta recipe,, roasted mushrooms, vegetarian pasta

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 719kcal

Equipment

Sheet pan
Large Pot
large skillet
Colander
Microplane or zester

Ingredients

8 ounces pasta rigatoni, fettuccine, or shells
2 cups mixed mushrooms sliced (cremini, shiitake, or button)
2 tablespoons olive oil divided
Salt and black pepper to taste
2 tablespoons butter
2 cloves garlic minced
½ cup heavy cream
¾ cup freshly grated Parmesan cheese
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
6 –8 fresh sage leaves

Optional Garnish:

Red pepper flakes
Toasted walnuts
Extra Parmesan cheese

Instructions

Roast the mushrooms:

Preheat oven to 425°F. Toss mushrooms with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on a sheet pan. Roast 15–20 minutes, until golden and slightly crisp at the edges.

Cook the pasta:

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ¼ cup pasta water, then drain.

Make the crispy sage:

While pasta cooks, heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add sage leaves in a single layer. Cook 30–60 seconds per side until darkened and crisp (they will continue crisping as they cool). Transfer to a paper towel–lined plate and lightly sprinkle with salt.

Make the cream sauce:

In the same skillet, melt butter over medium heat. Add garlic and cook 30–60 seconds until fragrant.
Stir in heavy cream and bring to a gentle simmer. Cook 2–3 minutes. Add Parmesan and whisk until smooth.

Combine:

Add roasted mushrooms and pasta to the skillet. Toss to coat. Add reserved pasta water a splash at a time as needed to loosen the sauce.

Finish:

Stir in lemon zest and lemon juice. Taste and adjust seasoning as needed.

Serve:

Top with crispy sage and optional garnishes. Serve immediately.

Notes

Don’t crowd the mushrooms. Spreading them in a single layer ensures they roast instead of steam.
Freshly grated Parmesan melts best and creates a smoother sauce. Pre-shredded cheese may make the sauce grainy.
Control the thickness by adjusting with reserved pasta water — add slowly for the silkiest texture.
For extra depth: Add a splash of white wine before the cream and let it reduce.
For protein: Stir in grilled chicken, shrimp, or white beans.
Storage: Best enjoyed fresh, but leftovers keep in the refrigerator for up to 3 days. Reheat gently with a splash of cream or milk.

Nutrition