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Creamy Mushroom Pasta


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Rate this recipe 4.4/5 (16 Votes)


  • 1 pound fusilli
  • 3 tablespoons plus 1 tsp. olive oil
  • 1/4 cup panko
  • 8 ounces cremini mushrooms, sliced
  • 2 tablespoons chopped fresh sage
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3/4 cup heavy cream
  • 1/2 cup grated Parmesan
  • 2 tablespoons white wine


Adapted from


Step 1

Bring a large pot of water to a boil. Salt the water and add the fusilli; cook until al dente. Drain, reserving 1/2 cup pasta cooking water.
Meanwhile, in a small skillet, heat 1 tsp. oil over medium-high. Add the panko and toast, stirring, until golden, 3 minutes; transfer to a plate.
In a large skillet, heat 2 tbsp. oil over medium-high. Add the mushrooms and sage. Season with salt and pepper and cook, stirring, until browned, 5 minutes. Transfer to another plate. Reduce the heat to medium. Cook the onion and garlic in the remaining 1 tbsp. oil, stirring, until softened, 4 to 6 minutes; season.
Add the mushrooms, fusilli, reserved pasta cooking water, cream, Parmesan and wine to the large skillet. Cook over medium, stirring often, until the sauce thickens, about 3 minutes; season. Divide among plates; top with the panko.


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