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Italian Mushroom Pasta Recipe

Italian Mushroom Pasta Recipe

Italian Mushroom Pasta is a simple yet flavorful dish that celebrates earthy mushrooms and authentic Italian flavors. Fresh mushrooms are sautéed with garlic and olive oil, then tossed with perfectly cooked pasta and a touch of Parmesan for a rich, savory taste. This quick and easy recipe is perfect for weeknight dinners or elegant gatherings. Serve it with crusty bread and a glass of wine for a true Italian dining experience.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main (Pasta)
Cuisine: Italian
Calories: 520

Ingredients
  

  • 8 oz about 225 g dry pasta (spaghetti, tagliatelle or fettuccine)
  • 1/3 cup extra‑virgin olive oil
  • 1 tablespoon butter
  • 4 cloves garlic minced
  • 1 small shallot finely chopped
  • 12 oz mixed mushrooms cremini, white button & oyster or portobello, sliced or roughly chopped
  • 1/3 cup dry white wine or Marsala wine
  • Salt and freshly ground black pepper
  • 1 tsp fresh rosemary or thyme optional
  • 1/2 cup freshly grated Parmigiano‑Reggiano
  • Parsley chopped to finish

Equipment

  • Large pot for boiling pasta
  • Large sauté pan or skillet
  • Wooden spoon or tongs
  • Knife and cutting board
  • Grater for Parmesan

Method
 

  1. Cook the pasta
  2. Bring a large pot of salted water to boil. Cook pasta until al dente (firm to the bite) – usually 1–2 minutes less than package directions. Reserve about ½–¾ cup pasta water before draining.
  3. Sauté aromatics
  4. Heat olive oil and butter in a large skillet over medium heat. Add garlic and shallot. Cook until fragrant and softened.
  5. Cook the mushrooms
  6. Toss in your mushrooms, season with salt, pepper, and rosemary. Sauté until mushrooms release moisture and turn golden, about 7–10 minutes depending on variety
  7. Deglaze
  8. Pour in the wine (white or Marsala). Stir in tomato paste or leave out if you prefer simpler umami, then add a splash of reserved pasta water. Let reduce for about 4–5 minutes, creating a silky mushroom sauce
  9. Combine pasta and sauce
  10. Add drained pasta to skillet. Toss thoroughly so pasta absorbs sauce and clings to mushrooms. Add more pasta water if needed to build sauce consistency.
  11. Finish
  12. Remove from heat. Stir in Parmesan and chopped parsley. Taste, adjust seasoning, serve immediately.

Notes

I present my method without cream, but you can easily adapt to a creamy version if you want more indulgence. Feel free to mix mushroom types based on availability—cremini, shiitake, oyster, porcini all work beautifully. The key is fresh ingredients and simple technique.