Wild Mushroom and Herb Pasta – Easy, Creamy, and Full of Flavor

There’s something magical about a bowl of warm, herb-infused pasta loaded with tender wild mushrooms. I first made this dish on a rainy autumn evening when I needed something comforting yet elegant without spending hours in the kitchen. The aroma of garlic, herbs, and sizzling mushrooms filled the whole house, and it quickly became one of my go-to recipes for busy weeknights. This easy homemade mushroom pasta recipe is the perfect mix of rustic flavors and simple cooking. Whether you’re feeding family or impressing guests, it delivers amazing flavor with very little effort.

Ingredients

For the Pasta

12 oz (340 g) fettuccine or linguine
2 tbsp olive oil
2 tbsp butter
1 small onion, finely diced
3 garlic cloves, minced
14 oz (400 g) mixed wild mushrooms, sliced
1 tsp salt
½ tsp black pepper
½ tsp paprika
1 cup (240 ml) vegetable broth
1 cup (240 ml) heavy cream
½ cup (50 g) grated Parmesan cheese
2 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
1 tbsp chopped fresh basil
Optional: extra herbs for serving

Step-by-Step Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil.
Add the fettuccine and cook according to package instructions until al dente (usually 10–12 minutes).
Reserve ½ cup (120 ml) pasta water, then drain and set aside.

2. Sauté the Mushrooms

Heat the olive oil and butter in a large skillet over medium heat.
Add the diced onion and cook for 2–3 minutes until softened.
use the minced garlic and cook for 30 seconds.
Add the sliced wild mushrooms and cook for 6–8 minutes until they release moisture and begin to brown.
Season with salt, pepper, and paprika.

3. Make the Creamy Herb Sauce

Pour in the vegetable broth and let it simmer for 2 minutes.
Add the heavy cream and stir gently.
Add the Parmesan cheese and stir until melted and creamy.
Mix in the chopped parsley, thyme, and basil.

4. Combine Everything

Add the cooked pasta to the sauce and toss to coat evenly.
If the sauce is too thick, mix in a little reserved pasta water until silky.
Let it cook for another 1–2 minutes so the flavors blend beautifully.

5. Serve

Spoon into bowls, top with extra herbs if you like, and serve warm.

Tips & Variations

Use different mushrooms: If you can’t find wild mushrooms, mix cremini, shiitake, and oyster mushrooms for a similar texture and flavor.
Make it lighter: Replace heavy cream with half-and-half or a splash of milk and extra broth.
Add greens: Spinach or baby kale can be added during the final 2 minutes of cooking for extra nutrients and color.

Storing & Reheating

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Warm gently in a pan over low heat. Add a splash of broth or milk to loosen the sauce and keep the pasta creamy.

FAQs

Can I make it ahead?

Yes! Prepare the sauce in advance and refrigerate it. Cook the pasta fresh and combine when ready to serve.

Can I use gluten-free pasta?

Absolutely. Gluten-free fettuccine or penne works well; just cook according to package instructions.

Can I add protein?

You can add sautéed vegetables like zucchini, or chickpeas for extra texture and protein.

What herbs work best?

Fresh parsley, thyme, and basil give the pasta a bright, aromatic flavor, but oregano is also a great addition.

Can I make it extra creamy?

Add an additional 2–3 tbsp of Parmesan or a splash more heavy cream for a richer texture.

Nutritional Information

Approximate per serving (4 servings):

Calories: 520
Protein: 15 g
Carbohydrates: 58 g
Fat: 26 g

If you’re craving a comforting dinner that feels gourmet but comes together quickly, this wild mushroom and herb pasta is the perfect choice. I’d love to hear how it turned out for you—feel free to leave a comment, share your version, or tag your photos. And if you enjoy easy homemade pasta recipes like this one, be sure to explore more delicious dishes on the blog!