Best Creamy Mushroom Pasta Recipe

Start by boiling a large pot of well-salted water. Add the pasta and cook according to package instructions until al dente. Before draining, reserve one cup of pasta water to be used later in the sauce.

Heat olive oil and butter in a large frying pan over medium-high heat. Add the sliced mushrooms and sauté them for 5 to 7 minutes, turning occasionally, until they develop a nice golden-brown color.

Reduce the heat slightly to medium. Stir in the finely chopped garlic, fresh thyme, and rosemary. Cook for about one minute, ensuring the garlic softens without browning. Season the mixture with salt to taste.

Pour in the white wine and let it bubble and reduce for approximately 3 minutes, scraping any browned bits from the pan to incorporate flavor.

Stir the cream into the pan and maintain a gentle simmer—avoid boiling—to meld the flavors and create a creamy texture.

Push the mushrooms to one side of the pan and gradually add the parmesan cheese in two to three batches, stirring each time to melt it smoothly into the sauce.

Whisk in the fresh lemon juice and black pepper, then let the sauce simmer gently for 2 to 3 minutes until it thickens slightly. Avoid prolonged bubbling to maintain creaminess.

Add the cooked pasta directly into the sauce, along with the optional kalamata olives. Toss everything together and let it gently bubble for about one minute. Add a splash of the reserved pasta water if the sauce needs loosening.

Stir in the chopped parsley and transfer to serving plates immediately. Garnish with extra parmesan, fresh lemon zest, and freshly cracked black pepper for an added burst of flavor.