Best Creamy Mushroom Pasta Recipe

Start by cooking the pasta in a pot of well-salted boiling water until al dente according to package instructions. Reserve one cup of the pasta cooking water before draining the pasta to help loosen the sauce later if needed.

In a large frying pan, heat the olive oil and butter over medium-high heat until melted and shimmering. Add the sliced mushrooms and cook them, stirring occasionally, for 5 to 7 minutes until they are golden brown and tender, turning once or twice to ensure even cooking.

Reduce the heat slightly and add the finely chopped garlic, thyme, and rosemary to the pan. Sauté gently for about a minute, making sure the garlic softens but does not brown. Season the mixture with salt to taste.

Pour in the white wine and let it bubble, cooking for approximately 3 minutes or until it has reduced slightly to concentrate the flavors.

Stir in the cream gently, keeping the heat at a low simmer to avoid boiling, creating a smooth and creamy sauce base.

Push the mushroom mixture to one side of the pan. Gradually add the parmesan cheese in 2 to 3 batches, stirring each addition thoroughly to melt the cheese smoothly into the sauce.

Incorporate the fresh lemon juice and freshly ground black pepper, whisking them into the sauce evenly. Allow the sauce to simmer gently for 2 to 3 minutes until it thickens slightly—be careful not to let it bubble vigorously.

Add the drained pasta directly into the mushroom cream sauce along with the optional kalamata olives, if using. Let the mixture gently bubble for about a minute to marry the flavors. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.

Stir in the chopped flat-leaf parsley just before serving. Plate the pasta immediately and garnish with extra parmesan cheese, freshly grated lemon zest, and additional cracked black pepper to taste.